When the weather is right, churning butter is extremely easy to do.
It requires a clay pot and a beater made from the tip of a fir tree, like the ones found in abundance in archaeological layers dating from 30th century BCE.
The frequent use of these beaters is accompanied by the appearance of small cone-shaped terracotta molds, sometimes with perforations to allow the coagulated milk to drain.
Butter, mold, beater.
These new techniques at Chalain and Clairvaux seem to have originated in the south of France, traveling with settlers coming from the southwest border of the Massif Central, where cheese molds were frequently used starting in the middle of the 4th millennium. This was related to a remarkable upsurge in herds of sheep and the use of caves as sheep-pens.