Historical reference Churning (butter)

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churning butter (photo taken in 1944)


the household cyclopedia of 1881 instructs:



let cream @ temperature of 55° 60°, fahrenheit thermometer; important. if weather cold put boiling water churn half hour before want use it; when poured off strain in cream through butter cloth. when butter coming, ascertained sound, take off lid, , small, flat board scrape down sides of churn, , same lid: prevents waste. when butter come butter-milk poured off , spring water put churn, , turned 2 or 3 minutes; poured away , fresh added, , again handle turned minute or two. should there least milkiness when poured churn, more must put in.


the butter placed on board or marble slab , salted taste; cream cloth, wrung out in spring water, press moisture it. when dry , firm make rolls flat boards. whole process should completed in three-quarters of hour. in hot weather pains must taken keep cream reaching high heat. if dairy not cool enough, keep cream-pot in coldest water can get; make butter in morning, , place cold water in churn while before used.








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