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To Make Butter

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Butter

Ingredients

Directions

  1. Skim the milk when the dairy is cool, allowing it to stand for 24 hours in summer and 48 hours in winter.

  2. Store the cream in a very cold place.

  3. Churn the cream at least twice a week.

  4. If you cannot churn daily, transfer the cream to scalded fresh pots.

  5. If possible, place the churn in a well-ventilated area or in a tub of water 2 feet deep for better butter firmness.

  6. Once the butter forms, pour off the buttermilk and transfer the butter to a container.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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