Butter Making

Ingredients

• milk
• ice

Directions

1. Pour fresh milk into tall, well-ventilated pails with holes around the top and close-fitting covers.

2. Strain the milk through two layers of cheesecloth and a fine wire strainer.

3. Let the milk stand for 36 to 48 hours, then skim the cream off the top.

4. Keep any future skimmings at a low, uniform temperature and stir when adding fresh cream.

5. The day before churning, warm the cream to 70°F in a warm room or by placing the vessel in warm water, stirring often.

6. When the cream begins to sour, it is ready for churning.

7. Churn the cream at a temperature of 63°F in winter or 58°F in summer, using a thermometer for accuracy.

8. If the cream is too warm, add small, clean pieces of ice to lower the temperature.