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|For years, butter was prepared on the farm by churning. The crock churns at the right are the type that this webber spent many a Saturday with when growing up. We had a small farm and some holstein and guersney dairy cows. We not milked our own milk but sold milk in jars and/or pails. There was a lot of left over milk. The milk left over was allowed to "cream" and the heavy cream was placed in a container for future churning and the milk was placed in the well and allowed to clabber naturally to be made in cottage cheese. |
On Saturday, the heavy cream was removed from the refrigerator to begin warming up. It was placed in the churn and before I could play I had to churn the butter. We drank the buttermilk and used the butter on bread and in food preparation.
Updated: Monday, July 14, 2003.