Fresh Butter

Ingredients

• thick cream
• cold water

Directions

1. Scald the churn thoroughly, then cool it with ice or spring water.

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

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

4. Use a perforated dasher to collect the butter, turning it just below the surface of the buttermilk.

5. Have ready some very cold water in a deep wooden tray and plunge the dasher into it after drawing it from the churn.

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

7. Let the butter sit in a cool place for an hour to harden, then work and knead it until no more water exudes.