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How they made butter?
What was the recipe for making butter on the farm?
Milk a cow. Then what? How did milk get turned (or should I say churned) into butter? |
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How they made butter?
Eons ago, as I child, our class visited a colonial farm where the "top of
the milk" was put into a churn which was activated by a plunger which we a plunged. We had the butter on crackers, the resulting whey was fed to the hogs. I just read a fictional account of life in Chile in the 1850's. The cook tied the milk in skins and gave it to the servant who was driving mules down a mountain and back up. When he returned from his journey, he had butter. "Bryan" > wrote in message . com... > What was the recipe for making butter on the farm? > Milk a cow. > Then what? > How did milk get turned (or should I say churned) into butter? > |
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How they made butter?
"Carolyn LeCrone" > wrote in message
. .. > Eons ago, as I child, our class visited a colonial farm where the "top of > the milk" was put into a churn which was activated by a plunger which we a > plunged. We had the butter on crackers, the resulting whey was fed to the > hogs. > I just read a fictional account of life in Chile in the 1850's. The cook > tied the milk in skins and gave it to the servant who was driving mules down > a mountain and back up. When he returned from his journey, he had butter. > "Bryan" > wrote in message > . com... > > What was the recipe for making butter on the farm? > > Milk a cow. > > Then what? > > How did milk get turned (or should I say churned) into butter? > > > > The "top of the milk" is called cream. Purchase some cream and place it in a glass jar and shake it nonstop for about 20 min. taking turns if you have some friends over. The result is sweet cream butter, add a little salt for salted butter so it keeps longer without spoilage. A butter churn is a plunger with holes in it with an attached handle that fits in a barrel and a lid is slipped over the handle and fixed to the barrel. The handle is pulled up and down moving the milk through the holes in the plunger. The milk solids ie: butter usually stick to the plunger when it's pulled out. The by-product is called butter milk which you could feed to the hogs, however it's also used to make butter milk biscuits, butter milk pancakes, in coating on fried vegtables such as okra, in salad dressings, since it's slightly acidic it's used to marinate chicken before coating and frying, and a whole host of other applications including drinking a frosty cold glass of butter milk. Although butter milk tastes similar to clabbered milk they are not the same thing, butter milk is not spoiled milk. It's a good idea to avoid making clabbered milk unless you know what your doing. Clabbered milk is milk that is intentionally left unrefrigerated to spoil. My grandmother, who practically raised me, used to make and drink clabbered milk all the time, however I never could get used to the thought of drinking spoiled milk and never liked it. |
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How they made butter?
"Bryan" > wrote in message ... > > "Muddle" > wrote in message > om... >> "Carolyn LeCrone" > wrote in message >> . .. >>> Eons ago, as I child, our class visited a colonial farm where the "top >>> of >>> the milk" was put into a churn which was activated by a plunger which we >>> a >>> plunged. We had the butter on crackers, the resulting whey was fed to >>> the >>> hogs. >>> I just read a fictional account of life in Chile in the 1850's. The >>> cook >>> tied the milk in skins and gave it to the servant who was driving mules >> down >>> a mountain and back up. When he returned from his journey, he had >>> butter. >>> "Bryan" > wrote in message >>> . com... >>> > What was the recipe for making butter on the farm? >>> > Milk a cow. >>> > Then what? >>> > How did milk get turned (or should I say churned) into butter? >>> > >>> >>> >> The "top of the milk" is called cream. >> Purchase some cream and place it in a glass jar and shake it nonstop for >> about 20 min. taking turns if you have some friends over. The result is >> sweet cream butter, add a little salt for salted butter so it keeps >> longer >> without spoilage. >> A butter churn is a plunger with holes in it with an attached handle that >> fits in a barrel and a lid is slipped over the handle and fixed to the >> barrel. The handle is pulled up and down moving the milk through the >> holes >> in the plunger. The milk solids ie: butter usually stick to the plunger >> when it's pulled out. >> The by-product is called butter milk which you could feed to the hogs, >> however it's also used to make butter milk biscuits, butter milk >> pancakes, >> in coating on fried vegtables such as okra, in salad dressings, since >> it's >> slightly acidic it's used to marinate chicken before coating and frying, >> and >> a whole host of other applications including drinking a frosty cold glass >> of >> butter milk. Although butter milk tastes similar to clabbered milk they >> are >> not the same thing, butter milk is not spoiled milk. It's a good idea to >> avoid making clabbered milk unless you know what your doing. Clabbered >> milk >> is milk that is intentionally left unrefrigerated to spoil. My >> grandmother, >> who practically raised me, used to make and drink clabbered milk all the >> time, however I never could get used to the thought of drinking spoiled >> milk >> and never liked it. >> >> > > So that's it, butter is cream shaken until it turns into butter. I think > I'll try the experiment; sounds like fun. Thank you. It takes some time to get it to turn to butter, then you have to seperate it out and get all the buttermilk out of the butter by squeezing it in a couple of layers of cheese cloth, you then have to work in just enough salt to make it taste good but not too salty, then put it in a mold and chill. Its a lot easier to just run to the store and pick up a pound and keep trying till you find one brand you really like.. |
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How they made butter?
My wife buys two pints of cream, puts it in a quart jar, and lets it set on
the cabinet over night. She smells it and if it smells sour it is ready for the next step. If not she lets it set a few more hours until it does. Then she shakes it until it forms butter and butter milk. Dairies put the milk in a separator to remove the cream from the milk. I don't remember how it works, but I believe it is a centrifugal force type action that causes the cream to come out. I could be wrong on that point. If you need more information, contact me and I will get her in on the discussion. Dwayne "Bryan" > wrote in message . com... > What was the recipe for making butter on the farm? > Milk a cow. > Then what? > How did milk get turned (or should I say churned) into butter? > |
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How they made butter?
Muddle wrote:
> A butter churn is a plunger with holes in it with an attached handle that > fits in a barrel and a lid is slipped over the handle and fixed to the > barrel. The handle is pulled up and down moving the milk through the holes > in the plunger. The milk solids ie: butter usually stick to the plunger > when it's pulled out. Butter churns with plungers were a lot of hard work and were only useful for small quantities. Churns came in many designs; my favorite to use when I was a kid was a 10 gal. barrel mounted horizontally in a cradle, a handle on the end to turn it with. It had baffles inside the barrel and would make about ten pounds of butter in one batch. Regards Lee in Toronto Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php |
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How they made butter?
You may want to make sure when buying the cream, do not purchase the
"ultrapasterized". I believe it will go quicker if you get the regular cream. |
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How they made butter?
"Bryan" > wrote in message . com... What was the recipe for making butter on the farm? Milk a cow. Then what? How did milk get turned (or should I say churned) into butter? Interesting question : When I was a kid (1930's &early 40's) living on a farm, churning butter was usually my job. I hated it !!! It was boring to sit with that darn churn between your legs and move the plunger handle (about the size of a broom stick) up & down for an eternity. We made about three pounds a week, and I hated every lousy minute of that job. Heck, I'd even rather milk the cows then churn butter. During the war (WW2), butter was virtually not available, and it took meat stamps because of war rationing. So the butter we made was welcome. Most people bought margerine, which was white like lard. A small evnvelope of yellow dye came with it, and they mixed the dye into the white lard like stuff. |
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How they made butter?
Bob wrote:
> "Bryan" > wrote in message > . com... > What was the recipe for making butter on the farm? > Milk a cow. > Then what? > How did milk get turned (or should I say churned) into butter? > > Interesting question : > When I was a kid (1930's &early 40's) living on a farm, churning butter was > usually my job. I hated it !!! It was boring to sit with that darn churn > between your legs and move the plunger handle (about the size of a broom > stick) up & down for an eternity. We made about three pounds a week, and I > hated every lousy minute of that job. > Heck, I'd even rather milk the cows then churn butter. > During the war (WW2), butter was virtually not available, and it took meat > stamps because of war rationing. So the butter we made was welcome. Most > people bought margerine, which was white like lard. A small evnvelope of > yellow dye came with it, and they mixed the dye into the white lard like > stuff. To answer the OP's question, the cream was separated from the milk and was sloshed around in a container until the fat globules started clumping together. There were many variations on churns, with the one described above being the most simplistic. When I was a kid on the farm, our main churn was a large wooden barrel, mounted horizontally in a stand with a crank on the end to turn it. Instead of a bung, it had a hinged door that you poured the cream in and removed the butter from. Once it was rotating, it had a treadle that could be worked to leave your hands free for other things. i.e. knit, read, sew, nurse the baby, peel potatoes, etc. Regards Lee in Toronto |
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How they made butter?
My children used to love taking sweet cream, usually bought to make
whipped cream for strawberry shortcake, put it into a jar, screw on the top, and sit watching TV while they gently shook the jar from side to side. Then they each had their own little pats of butter. On Thu, 23 Nov 2006 05:50:46 -0600, "Bob" > wrote: > >"Bryan" > wrote in message .com... >What was the recipe for making butter on the farm? >Milk a cow. >Then what? >How did milk get turned (or should I say churned) into butter? > >Interesting question : >When I was a kid (1930's &early 40's) living on a farm, churning butter was >usually my job. I hated it !!! It was boring to sit with that darn churn >between your legs and move the plunger handle (about the size of a broom >stick) up & down for an eternity. We made about three pounds a week, and I >hated every lousy minute of that job. >Heck, I'd even rather milk the cows then churn butter. >During the war (WW2), butter was virtually not available, and it took meat >stamps because of war rationing. So the butter we made was welcome. Most >people bought margerine, which was white like lard. A small evnvelope of >yellow dye came with it, and they mixed the dye into the white lard like >stuff. > > > > |
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