And click here to learn how frontier women made butter.

Fresh milk was allowed to stand until the cream floated to the top. Cream was kept in a cool cellar until there was enough to make butter. It was poured into a wooden churn, and the plunger moved up and down until butter formed. This usually took an hour or more.
The butter was then removed from the churn, and using a wooden paddle, or butter turner, mixed with water until all the milk whey was removed. Salt was added and the butter was formed into shapes. Some homes might even have a butter mold to add a design.

Making butter by the “Kentucky Housewife” booklet, 1839
Beat it with a wooden paddle till every particle of water has exuded from it; the bulk of butter will be smaller, but it will be much sweeter, firmer, and keep doubly as well.

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