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End over end butter churns, such
as the Lister model, became popular towards the end
of the nineteenth century. It has a hole in one end
to facilitate emptying and cleaning.
The lid is clamped on. A small
bung for draining at the base and a glass inspection
eye on the lid, allowed the dairymaid to see how the
butter was progressing without having to open the
churn.
The butter has to be washed with
lots of clean water and the buttermilk squeezed out.
This prevents it from turning rancid quickly.
Buttermilk was strained off through muslin and fed
to pigs and older calves.
The addition of salt aids the
flavour of the butter and helps it to keep for
longer. This is added at the end stage when the
butter is patted into shape with ‘Scotch Hands’,
wooden butter paddles. |
