How to Churn Butter
Things you will need:
• Butter Churn (Duh!)
• Cream
• Butter Cloth (roughly woven, thin muslin)
• Two pitchers
• Small, flat board (for scraping)
• Butter mould (basically, a wooden box with removable sides)
• Large board (like a cutting board)
• A large amount of clean, fresh spring water
• Boiling water
• Sharp Knife
• Cleaning Supplies
Left: The butter churn (For reference, it is about 2.5 feet, or 76 centimetres tall - a perfect height for kneeling at.), the inside of the butter churn, showing the paddles inside, and a piece of butter cloth sitting on the board.
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Preparation:
The cream should be at a cool room temperature (Would be 55°-60°F in RL, but remember, no thermometers or numerical temperature meauring systems in the 10th century, so don't mention actual temps by numbers in your RP.)
If the weather is cold, put boiling water into the churn for half an hour before you want to use it. If hot weather, pour very cold water in for half an hour and make the butter late at night or early in the morning.
• Wash your hands well!
• Put a large pot of water on the stove or one of the cooking fires to boil
• Pour cream through a butter cloth into the churn.
• place the lid on securely.
• Turn the crank handle
As you turn the handle, the paddle inside, the contents will start to feel thick, it will be harder to move the handle, and you will hear a "chunky" sort of sound. Eventually you will feel a ball of butter in the churn.
• Take the ball of butter, put it onto a square of clean butter cloth and set aside for a moment.
• Pour off the remaining liquid in the churn into a pitcher and set it aside for the moment. This is buttermilk.
• Scrape the sides and lid of the churn to get all butter out, and place on the cloth with the rest.
• Fill the churn with clean water and let soak.
• Gather the corners of the cloth to make a little bag, and squeeze all excess moisture into the buttermilk pitcher.
• Rinse the butter, still wrapped in the cloth, for several minutes in running water until the water coming through the butter "bag" runs clear. (Go to the spring behind the building, near the garden to do this part.)
• Squeeze the butter "bag" to make sure all water is pushed out. (not into the pitcher.. this water is discarded)
• Unwrap the butter and place it on the board.
• Add a bit of salt to the butter and knead it in thoroughly. It should taste just the slightest bit salty. Don't add too much!
• Press the butter into the butter mould
• Put the butter in the cold storage.
• Put a cheese cloth over a second pitcher and pour in the the buttermilk to strain out any remaining solid bits.
• Place pitcher of buttermilk in small cold cupboard behind bar.
• Thoroughly clean out the butter churn, making certain that all traces of cream and butter are cleaned out, and rinse well.
• Pour boiling water into the churn and turn the handle for about ten minutes, then dump the water into a bucket to be used for later cleaning and leave the lid off the churn to dry.
• Once the butter is fully chilled and hardened, remove it from the mould, cut into smaller blocks, wrap the blocks in oiled parchment, and store in the cold room.
• Clean all utensils, work area, etc, and put them away, along with the churn, which should now be dry.
• You're done!
(Wikipedia Page)
