Milk and Butter

Ingredients

• unskimmed milk
• ice
• water

Directions

1. Use two sets of milk vessels, preferably tin or earthenware. Scald and air them before reuse.

2. In warm weather, keep sweet milk on ice or in a spring-house, but do not add ice directly to the milk.

3. Set aside one pan of milk to raise cream for coffee.

4. Fill a bucket with a close-fitting lid with milk for each meal and one for cooking.

5. Strain unskimmed milk into a scalded churn for daily churning.

6. Churn the milk as soon as it is turned, keeping it at blood heat to avoid white, frothy butter.

7. Churn early in the morning during summer to avoid flies and achieve firmer butter.

8. After churning, clean the churn immediately and let it sun dry.

9. Use fresh butter for bread and reserve older butter for cooking.

10. Print butter early in the morning and store a plateful for each meal in the refrigerator, keeping it away from other foods.