Pasquotank Butter

Ingredients

• milk
• coarse sea salt

Directions

1. Strain the milk into pans.

2. When the cream rises and thickens, skim it off.

3. Put the cream into a well-scalded churn.

4. Churn slowly until the butter separates.

5. Pour out the butter, work the buttermilk out of it, and add salt.

6. Let it stand for a few hours.

7. Work the butter again, wash it in cold water, and add salt to taste.