SC -Making Butter in Period

[Anne-Marie Rousseau]

hi from Anne-Marie
Adamantius sez:
> > 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.
> >
are you sure this is for butter? the souring sounds like a cheese making
step to me...agglutinating proteins/caseins rather than the de-emulsifying
of the fat that is butter. From experience, if there's heat, its really
hard to get butter to come up. Also, if you leave unhomogenized milk over
night, you'll get some great cream on top, but that's not butter either.

- --AM, 1982 Washington State 4H Dairy Acheivement Award runner up! :)
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