Streaky Butter
Dear Aunt Daisy, A young friend of mine, who has married a farmer and gone to make a home on a small place in the country, has written to me for advice about her butter making; and I thought perhaps
there might be other girls in the country, also "new to the game," as she is, who are having the same difficulty. So perhaps a few hints on this subject may not come, amiss. My husband, who has handled cream by the hundreds of gallons weekly, taught me how to make butter, and I used to be very proud of the {demand there was for it, though I don’t make it now. My young friend’s chief trouble was getting her butter "streaky" and I have told her how to prevent that. If you put
the salt in the churn with the cream, you will .never have a streak in the butter, and it will be evenly salted and delicious. In fact, it is really best to add the salt to the cream each day, when you put it into the stone jar, or whatever you keep it in. The correct proportion is one heaped dessertspoon of ordinary cooking salt to every two pints of cream. Stir well, too, each time you put in the fresh cream. In this way, the salt is well and evenly mixed,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400126.2.68.3.6
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New Zealand Listener, Volume 2, Issue 31, 26 January 1940, Page 45
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228Streaky Butter New Zealand Listener, Volume 2, Issue 31, 26 January 1940, Page 45
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