Offensive content Filter is ON
THIS IS HOW YOU MAKE BUTTER.
TIGHTEN THE TOP AND CHURN SLOWLY-- IF YOU GO TOO FAST YOULL GET
WHIPPED CREAM. WHEN THE BUTTER GETS SO THICK YOU CANT CHURN ANY
MORE, WHY, ITS DONE. SQUEEZE ALL THE BUTTERMILK OUT, SALT IT A BIT,
MOLD IT, AND PUT IT AWAY.
Where learned: MISSOURI ; AGENCY
| Subject headings: | Food Drink -- Animal product Butter |
Date learned: CA00001967