Grama's Recipes From Life
By Julie Janson
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First you have to have a lot of heavy cream. You could let your milk set over night and skim the cream off or you could start up the cream separator. This isn't easy and you will have to have the help of your father and your three brothers. The fresh milk has to be poured in the round container above and miraculously cream will come out the spout. Don' t ask me to explain this one, for I don't know. But now you are ready to take all or this thick cream, pour into the butter churn and turn the crank. The paddles inside the churn will keep the cream moving and finally after a long time you will feel something bumping around in the churn. This will be the butter. When you open the churn up you will see a big lump of beautiful butter stuck to the paddles. Take the paddles out and scrape the butter off into a flat pan. Drain the whey off and stir it to get every bit of moisture out. Then put it into a large bowl and add some salt to taste. Now it is ready to spread onto a big slice of that nice home-made bread. Add some of that fresh plum jam and get a cup of the nice fresh milk from the Jersey cow. ENJOY! |
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Grama's Recipes From Life maintained by Al Durtschi, E-mail: mark@waltonfeed.com Home Page: http://waltonfeed.com/ All contents copyright (C) 2003, Julie Janson. All rights reserved. This information may be used by you freely for non-commercial use with Julie Janson's name and this web page's URL address attached. Page last updated: 28 Nov 03 |