|We used to get our milk from an Amish farm in PA. It wasn't homogenized so we separated the cream and kept it in a jar. Before long we had way too much cream and decided to make butter. Rather than finding a churn, we just turned the jar (with a tight fitting lid) back and forth. The cream sloshed back and forth until it stopped sloshing and started thunking. PRESTO! Fresh buttermilk and a big clod of butter.|
We kneeded the butter in some cold water, with a little baking soda, to 'wash' out the buttermilk and then formed it into a block for use. We wrapped our block in waxed paper and later cut it into cubes.
It was really good butter.
Tyler(WA), from WA, entered 1999-12-15