Paulette , to make fresh butter...```` you have to have the fresh milk...and let it sit and form cream on top...and then you churn it till butter forms and you take it off the top and work it up...getting all the "water" out of it till it's solid...and you then have buttermilk left in the churn. I did it for forty years (Mama did) now I buy the organic, or amish butter, at my grandson's store. Stella

Stellllllllla!!! Mornnin'.... can I use all ready made buttermilk? or start with something other than the fresh milk? don't know where I can get fresh milk around these parts unless I can figger a way to milk a fish. When you say "work it up".... exactly how is that done? Am I to take the cream off the top? I can remember gramma making butter.... but for the life of me, I can't recall the whole process. She poured fresh from the cow milk into a separator. From there all I can remember is turning the handle of a big glass "jar" with wooden paddles inside. Was well worth the effort..... YUM!! paulette in sw fla usa On Thu, May 29, 2008 at 8:46 AM, Stella Roper <busmar1852@webtv.net> wrote: > Paulette , to make fresh butter...```` you have to have the fresh > milk...and let it sit and form cream on top...and then you churn it till > butter forms and you take it off the top and work it up...getting all > the "water" out of it till it's solid...and you then have buttermilk > left in the churn. I did it for forty years (Mama did) now I buy the > organic, or amish butter, at my grandson's store. Stella > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Stella, did the milk have to set until it clabbered before churning, or if it clabbered it had been left out too long. I churned a lot of butter when I was a kid but its been too many years since and can't remember. Do remember the butter sure was good on Moms biscuits, and the buttermilk put in the pump box to cool was sure good for supper. Bobby On Thu, May 29, 2008 at 7:46 AM, Stella Roper <busmar1852@webtv.net> wrote: > Paulette , to make fresh butter...```` you have to have the fresh > milk...and let it sit and form cream on top...and then you churn it till > butter forms and you take it off the top and work it up...getting all > the "water" out of it till it's solid...and you then have buttermilk > left in the churn. I did it for forty years (Mama did) now I buy the > organic, or amish butter, at my grandson's store. Stella > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message >