Forum Discussion
Little_Kopit
Aug 21, 2015Explorer
So, ya gets some milk from the farmer with cows. Ya takes a bucket of that milk and ya puts that on the stove and gradually heat it to 140'F. That pasteurizes the milk. Ya strains the milk so that it has no hard matter that doesn't belong. Ya takes the strained milk and puts it in a number of containers.
In the old days, there was as spring house that was cool and you could use a wide-topped container. After a day you would carefully skim off the cream into your butter churn.
We, my family, put the days milk into quart mason jars and put them in our fridge. We skimmed off some cream each day - say from 4 or 5 jars. After a week we made butter. Then we had the buttermilk. We used no additives.
BTW I'm 72 now. From the age of 7 I started milking one cow 2x per day. I earned $0.05 per milking. I got no allowance, so that was my paying chore.
Jersey and Guernsey cows are two of the best milkers for cream. Holsteins are better for a higher percentage of milk.
This looks like a 4-US quart butter churn https://www.youtube.com/watch?v=VBXNF2dvOdw
:C
ps. IMHO the most thirst quenching beverage is whole milk.
In the old days, there was as spring house that was cool and you could use a wide-topped container. After a day you would carefully skim off the cream into your butter churn.
We, my family, put the days milk into quart mason jars and put them in our fridge. We skimmed off some cream each day - say from 4 or 5 jars. After a week we made butter. Then we had the buttermilk. We used no additives.
BTW I'm 72 now. From the age of 7 I started milking one cow 2x per day. I earned $0.05 per milking. I got no allowance, so that was my paying chore.
Jersey and Guernsey cows are two of the best milkers for cream. Holsteins are better for a higher percentage of milk.
This looks like a 4-US quart butter churn https://www.youtube.com/watch?v=VBXNF2dvOdw
:C
ps. IMHO the most thirst quenching beverage is whole milk.
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