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Butter from Clouted Cream

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 7 ingredients

  1. Buttermilk
  2. 1 oz. of salt
  3. Milk
  4. Sugar
  5. Water
  6. 10 lbs. of butter
  7. Cream
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scald well a large wooden bowl, then rinse it with cold water, but do not wipe it dry.
  2. Put in the cream, work it well with the hand (in one direction only), until the milk comes from it, which should be drained off, and will serve for making cakes and puddings;
  3. when the milk is all beaten out, wash the butter with cold water to cleanse it from the milk, then salt it, thus: spread it out on the bottom of the bowl, sprinkle salt over, roll it up, wash it again with cold water, beat out again, then shape and print it, as you please.
  4. The hands should be well washed in hot water, before you begin to work the butter.
  5. In winter and in weather of a moderate temperature the butter is speedily made, but in very hot weather it will take nearly or quite an hour of stirring round, and working with the hand, before it will come into butter.
  6. To Pot Butter for Winter use.
  7. In the summer, when there is plenty of butter, care should be taken to preserve enough for winter use.
  8. But observe, that none but good butter, well made, and quite free from buttermilk, will pot well.
  9. Have potting pans, to hold from 6 to 10 lbs.
  10. of butter.
  11. Put a thick layer of butter in the pan, press it down hard, then a layer of salt, press that down, then more butter, and so on: allowing 1 oz.
  12. of salt to every lb.
  13. of butter.
  14. If too salt, it can be freshened by being washed in cold water, before it is sent to table.
  15. Always keep the top well covered with salt, and as that turns to brine, more salt may be required.
  16. Tie paper over, and keep the pan in the dairy, or cellar.
  17. Some persons use one quarter part of lump sugar, and the same of saltpetre, to two parts of common salt.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Colander