Milk and Butter

Ingredients

• 2 quarts coarse sea salt
• 1 ounce pulverized saltpetre
• 1 ounce butter

Directions

1. Milk the cow in a clean place and bring each bucket to the milk house immediately.

2. Strain the milk through a fine wire strainer and store in shallow stone pans.

3. Skim the cream every 24 hours and place it in a churn.

4. Seal the churn and let the sour cream sit at room temperature until butter forms.

5. Pour cold water into the churn to harden the butter and gather it.

6. Work the butter with a wooden paddle and wash it several times with cold water to remove buttermilk.

7. Add a little table salt and let it sit for several hours before working it again.