Making Butter

Skim the milk before it becomes very sour and collect the cream in a cream crock.

Stir the cream briskly two or three times each day until ready to churn.

Churn the cream early in the morning in a cool place, moving the dasher slowly at first, then more briskly until the butter separates from the milk.

Wet a bowl and ladle with warm water, then add cold or ice water and pour it out.

Take up the butter and drain off as much buttermilk as possible, pressing gently with the ladle.

Scatter a handful of salt in the bowl before adding the butter, then sprinkle a little salt on the butter and mix it in.

Drain off all the water and make indentations in the butter with the ladle, filling them with salt.

Set the bowl in a cool place.

In the evening, work the butter gently to remove excess milk without breaking the grain.

Salt to taste and let it stand until morning, then finish by shaping it into rolls or packing it.