Home-Made Butter
Dear Aunt Daisy, Here are the directions I promised last year for those who. have a housecow and like to make a little butter. Keep cream for churning in an earthenware or stone jar. To every two pints of cream add one heaped dessertspoon of common salt, and stir well. Add the salt each time cream is added to the jar, and stir well. Do not add warm cream to the cream in the jar; allow it to cool first. Cream salted in this way will produce good butter, which will never go Streaky. No salt other than that added to the cream is required. When you have enough cream, put your churn together and. scald with boiling water, giving the beaters a few turns, Now, remove the plug, run hot water off, replace the plug and cool the churn with cold water. Run cold water off, place the cream in the churn and churn the butter. As soon as the butter comes, remove the plug, and run off the butter-_ milk. Replace plug and wash the butter in the churn with three changes of cold water, It is wise to use water at the same temperature as ‘that of the cream, otherwise you may have difficulty in turning the handle of the churn, The correct temperature of cream © for churning is 62 degrees, but cream anywhere between 58 and 62 degrees will churn without difficulty, After washing the butter, remove from the churn on to a smooth board, and work out as much moisture as possible. This is best done by taking a pound at a time; you will find this way quicker and easier, A pair of large-sized home-made pats are best for working out the moisture, using small grooved ones for finishing off, Another good method is to work the butter with the hands wrapped round with buttercloth which has been wrung out of cold water. Using an ordinary wooden churn. do not put more cream in than will reach the axle of the handle, otherwise as the cream swells the churn will become too full. A handy size for a butter board is 30 inches by 16 inches |
by 1% inches thick.-
Heretaunga
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19431022.2.40.3.1
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New Zealand Listener, Volume 9, Issue 226, 22 October 1943, Page 19
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369Home-Made Butter New Zealand Listener, Volume 9, Issue 226, 22 October 1943, Page 19
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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