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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

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