Sort of interesting that all of this discussion about butter is titled
"heart problems"
Anyone ever use a separator? I neve saw it used, but my grandparents had
one bolted to the floor in the pantry in the big old house on the farm.
A cast iron beast about 4 or more feet tall. Red with some chrome parts.
A handle that one turned but that is about all that I remember. That
would be better than 55 years ago.
I think other relatives on farms had them too but the one I most
remember was at my maternal grandparents' house.
RB
On 01/12/2017 12:24 PM, Meade Dillon via Mercedes wrote:
As kids, we could make butter from the cows milk by putting the heavy cream
that separated to the top into a mason jar, and then shaking it for about
ten or fifteen minutes. This was before it started to sour, really a
science experiment for us chilluns. The shaking would cause the fat in the
cream to clump together, and the clump would get bigger and bigger until
you had a nice lump of "butter" that was white and not very tasty without a
little salt added to it. What was left over was really thin milk with not
too much taste, pretty watery, and I guess that is "butter milk"?
-------------
Max
Charleston SC
On Fri, Dec 1, 2017 at 1:15 PM, Curley McLain via Mercedes <
mercedes@okiebenz.com> wrote:
Buttermilk is what is left over when you churn milk/cream into butter.
(That is the traditional buttermilk) Traditionally, butter was not
churned until the cream started to sour. (increased acidity)
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