To Make Butter

Thoroughly scald the churn and cool it with ice or spring water.

Pour in the thick cream and churn quickly at first, then more slowly as the butter forms.

In warm weather, add a little cold water if the butter forms slowly.

In winter, add a little warm water if the cream is too cold.

Once the butter has formed, rinse the churn with cold water.

Use a perforated dasher or wooden ladle to collect the butter, plunging it into very cold water to free it.

Gather the butter with a wooden ladle and drain off the water, squeezing and pressing the butter.

Add more cold water and work the butter to remove milk, then drain again.

Sprinkle salt over the butter and work it in.

Set the butter in a cool place for an hour to harden, then knead until smooth and no water exudes.

Shape the butter into rolls, balls, or pats.