How To Make Butter Fast (1835)
Source of Recipe
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Recipe Introduction
Published 1835
Immediately after the cow is milked, strain the milk into clean pans,
and set over a moderate fire 'til it is scalding hot { do not let it boil.}
Set it aside.
When it is cold, skim off the cream; the milk will still be good for
ordinary use.
When you have the cream skimmed, put it into a clean earthen basin.
Beat the cream with a wooden spoon until the butter is made, which
will not be long. Then take is from the milk and work it, with a little
cold water,'til free of milk.
Then drain off water, and put a small Tbsp. of fine salt to each
pound of butter and work it in.{ A tsp. of sugar worked in with the
salt will help to preserve it..}
Press into a butter mold, cover with muslin and keep in a cool place.
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