Monday, July 6, 2009

Butter From the Lingle Spring

Out of curiosity, I decided to make butter from milk stored in spring branch. So I placed some milk from the afternoon milking in the spring branch. The next day I pulled it out around 11. It was still good quality sweet milk so I decided it needed to clabber a little more. I left it at room temperature until that night. The milk still hadn’t soured but I shook the milk until the butter separated. I used the butter on my oatmeal the next day. The remaining milk was put in the refrigerator and I used it on some cereal later in the week. Growing up, I never liked the taste of buttermilk. In fact, I only remember trying it once or twice and that was enough. When I learned that before refrigeration butter milk was the only way people drank milk, I thought that was rather poor doings. But if my experience is typical, the people with a good spring branch made out okay.

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