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People made butter using a hand-cranked butter churn or by shaking cream in a jar until it thickened into butter.
Churning is the main manufacturing step to obtain butter. Cream is battered energetically to burst fat globules and form bigger and bigger fat grains. The liquid phase, the buttermilk, is expelled and recovered. Grains mass is then knead to agglomerate grains homogeneously and create butter.