To Make Butter

Ingredients

• butter
• two even teaspoonfuls of salt
• cream

Method

1. 1

   Churn cream at 50° to 58° Fahr.

2. 2

   Scald churn with hot water, then cold.

3. 3

   Churn evenly and rapidly at first, slowing as butter forms.

4. 4

   Collect butter with a wooden ladle, rinsed in cold water.

5. 5

   Do not wash butter.

6. 6

   Add salt, let cool, and work out buttermilk.

7. 7

   Pack in jars or form into balls.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 356. The excerpt below is the record exactly as published.

TO MAKE BUTTER. In order to churn quickly the cream should be from 50° to 58° Fahr. In winter the cream can be set for an hour in a warm room to bring it to the proper degree of heat or warm water can be added to it after it has been placed in the churn. In the summer time it should be placed in ice- water or in a cellar. Before putting cream in the churn scald churn well with hot water, then with cold, but do not wipe. Put in cream and churn evenly and quite rapidly at first slowing dov/n as the butter begins to appear. After butter collects take it up in a wooden bowl with wooden ladle both of which must be scalded and then rinsed in cold water. Do not wash but- ter as that destroys some of its flavor. Add fine salt in proportion of two even teaspoonfuls to a p

Cook this with the app: pantry check, scaling, and the assistant.