How to Churn Butter

In the winter time place your churn in the warmest part of your dairy, but in summer in the coolest.

When you have a sufficient quantity of cream for your use, you must strain it through a clean linen cloth into your churn.

When you churn, it is necessary that your strokes should be solid and heavy, which will bring your butter much sooner than strokes which are light and quick.

When your butter begins to break, clean the inside of the lid of the churn, and then strike your church-staff with much less force, that the butter may not be heated.

In the severest part of winter it will be proper to churn before a slow fire, and in very hot weather it is necessary to place the church in a leaden cistern filled with cold water.

When your butter-milk is drained off, take out the butter, and wash it in clean cold water, for your own use, or for the market.

from

The Farmer’s Wife
or, the Complete Country Housewife

London, c. 1780

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