To Make Butter

Ingredients

• milk
• boiling water
• spring water
• salt

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Skim the milk when the sun has not heated the dairy.

2. Let the milk stand for 24 hours in summer and 48 hours in winter without skimming.

3. Store the cream in a very cold cellar.

4. Churn the cream at least twice a week.

5. If possible, place the churn in a cool area or in a tub of water for firmness.

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