SC -Making Butter in Period

[Mordonna22@aol.com]

A consideration... could we still use this techique with cream that is available
today? Most commercial cream is ultra-homoginized and this could make it difficult
to use this process.   I guess if unhomoginized cream or milk is available, this
process could be used.
just a thought.

meadhbh

Phil & Susan Troy wrote:

> Deborah J Hammons wrote:
>
> > For those of you who are stuck at home during Pennsic, I have a question.
> >  How was butter made in period?  I would like to have a childrens
> > activity of making butter at the upcoming A&S.  I made butter at my
> > grandma's knee in a pickle jar.  Shook that thing for a long time.
>
> I recall having read (probably in C. Anne Wilson's "Food and Drink in Britain")
> that butter was traditionally made in period Britain in wide bowls, with the
> dairy maids leaving the night-time milk to cool and sour slightly overnight. In
> the morning they would work the milk with their hands, using the heat from
> their fingers and the coolness of the settled milk to cause the butter to
> separate from the milk and rise to the top, where it could be pushed together
> into lumps and lifted out.
>
> I have since seen a 16th century English text on dairy husbandry (I have it
> lying around somewhere in photocopy form) which pretty well confirms this. I
> believe the text is written by the son of a Suffolk dairy maid, who basically
> says he used to watch his mum and the other dairy maids at their work all
> through his childhood. There's a fair amount about cheese in this, too.
>
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================