The buttery mass just produced thanks to the use of the churn must be kneaded. The purpose of kneading is to almost completely remove the liquid (buttermilk) still contained in it to improve its shelf life and taste.
The mass is immersed or rinsed in cold water, so that it remains solid, and worked with the hands and/or with the butter beater, a rectangular board or a piece of wood with a handle. The pressure exerted by the hands or by the beating and the continuous rotation of the dough allow the buttermilk to come out.
In the past, to obtain a butter that could be preserved for a longer time, the melting technique was used.