BUTTER IN HASTE, FROM WINTER CREAM, OR FROM THE MILK OF ONE COW
Take milk fresh from the cow, strain it into clean pans, set it over a gentle fire until it is scalding hot; do not let it boil; then set it aside; when it is cold skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work it with a little cold water, until it is free from milk, then drain off the water, put a small tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement---sugar is a great preservative. Make the butter in a roll; cover it with a bit of muslin, and keep it in a cool place. This receipt was obtained from one who practiced it for several winters.
Doc
Subjects
Dairy