Add a butter churn to take some pressure off the dairy

This was something I suggested over five years ago in the old forum. Since then, we’ve gotten a second sugar mill and Rose and Ernest to try to keep the dairy running. The dairy was always a “bottleneck” in production. It’s gotten progressively worse as new machines require more dairy products. Most recently, the yogurt maker and the milkshake bar which requires icecream. I think a little butter churn to take butter out of the dairy production line might help. I can’t remember whether butter is introduced to the dairy at a level between cream and cheese, but the butter churn could be added at the same level as butter.

Assuming it was a nice, traditional one, it wouldn’t have a very large footprint compared to some other machines. Here’s a photo of a stoneware version; they also come in wood.