What Is The Process Of Butter Making?

This is a simple procedure used by the people of previous generations to churn out butter at home. First you collect the cream from the milk. This is done by letting the raw milk be idle for several hours. The cream will then naturally float and come up on top. This is then skimmed off the top of the milk using a cream ladle. The cream is then soured by keeping it in a root cellar which has a maximum temperature of about 60 degrees Fahrenheit. Then the cream should be set at a temperature of about 58 to 60 degrees Fahrenheit. The cream is then churned and the butter is separated from the buttermilk. All the extra buttermilk is then removed from the butter, the butter is washed and salt is added to the butter before it is put into moulds. In the modern age of convenience stores and fast food, however, people do not seem to have the time or patience to follow all these steps!