Making Butter

Skim the milk before it becomes sour.

Lift the cream with a perforated skimmer and place it in a cream crock.

Stir the cream two or three times daily until ready to churn.

Churn the cream early in the morning in a cool place until the butter separates from the milk.

Wet the bowl and ladle with warm water, then add cold or ice water.

Drain off as much buttermilk as possible, pressing the butter gently with the ladle.

Scatter a handful of salt in the bowl before adding the butter, then mix in a little more salt.

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

Let the bowl sit in a cool place until evening, then work the butter gently to remove excess milk.

Season to taste with salt and let it sit until morning, then shape into rolls or pack it.