Separate milk to get cream. Cool cream immediately to below 45 F by
placing immediately in ice water, refrigerate at 45 F or less. Do
not mix separatings of cream until they are chilled. Allow cream to
"age" for one day in refrigerator.
Churning is best when churn is no more than 1/2 full. Cream churns
best when its temperature is 52 to 60 F in summer, 58 to 66 F in winter.
(Very cold cream takes longer to churn; if too warm, it will churn
but it will be too soft to work). Add liquid butter color, if desired,
approximately 20-35 drops per gal. Goat butter is white without it.
Coloring does not cause change in flavor, but we eat with our eyes.
Churning time varies but takes approximately 30 minutes. As soon as
chunks of butter show, stop churn and pour off milk. Add cold water
2 to 3 times to wash out the milk. This is important because the residue
of milk left in butter may cause it to turn rancid. The butter, which
is still in a granular condition, is removed from the churn and placed
in a bowl. The bowl and butter paddle or spoon have been rinsed in
hot water to prevent sticking. Salt is added to the butter, 3/4 oz.
to 1 lb. butter. Either popcorn salt or regular salt can be used.
Work in the salt thoroughly as improper working results in streaks
in the butter, and allows the product to spoil more quickly.
Rinse the mold in hot water. Pack in butter. Push out onto wet parchment
paper. Fold up and freeze at 0°.
Milk Butter SOURCE: Ethel Erdman, as edited by J. C. Bruhn