Butter.Making.Breckinridge.HISTORY-OtherFrom: KyArchives 
[Archives@genrecords.org]
Sent: Saturday, September 23, 2006 8:21 AM
To: Ky-Footsteps
Subject: Butter.Making.Breckinridge.HISTORY-Other


Butter Making  
Breckinridge County KyArchives History Other 
Book Title: A Glimpse Of The Past 
All of the early pioneers had at least one milk cow to provide milk and butter 
for the family.  The cows were miled by hand early in the morning and late in 
the evening.  The milk was placed in a cool place such as the well, spring or 
cellar.  AFter the mil cooled, the cream would rise to the top.  The cream 
could then be scooped off and separated from the milk. 
In later years, separators were invented, which would separate the milk and 
cream.  The extra cream was sometimes sold for extra cash. 
Various churns were used to make the butter.  Most commonly the two-gallon 
churcn was used.  It was a glass jar, which had a paddle that turned when you 
cranked the handle on top of the churn. 
Probably the earliest churns were of earthenware with a dasher that one raised 
up and down to move the milk around. 
The milk was usually left setting out over night to warm so the milk and cream 
would separate better.  After about an hour of churning, the butter would float 
to the top and was then collected with a spoon and put in cheesecloth.  It was 
then washed with water and then the water was squeezed out.  The butter was 
then molded, sometimes in a wooden mold with a fancy pattern on the top when 
turned out.  If one didn't have a butter mold, the butter was made into a thick 
round patty.  The home made butter was very tasty. 
Good churns and separators can now be found in many antique shops at a hefty 
price. 





Submitted by: Dana Brown 
http://www.genrecords.net/emailregistry/vols/00005.html#0001067 



This file has been created by a form at http://www.genrecords.org/kyfiles/