Making Butter

Ingredients

• butter
• coarse sea salt (formerly 'bay salt')
• beeswax
• clean pickle

Directions

1. Remove the butter from the churn and salt it.

2. Work the butter again the next day without using cold water.

3. Pack the butter tightly in tubs lined with bags saturated with beeswax.

4. Cover the top with clean pickle.

5. Ensure everything is clean throughout the process.

6. Keep milk at a temperature between 45°F to 55°F while cream separates.

7. Churn the cream before its quality is impaired, at a temperature of 55°F to 65°F.

8. Blend in sufficient salt to taste during the first working and remove all buttermilk.

9. Repeat the working of the butter after 24 hours when the salt has dissolved and all liquid is extracted.

10. Pack the butter in stone jars or wooden tubs to exclude air.