We have a churn at home. It is about three feet high and it is about two feet in width at the bottom, and it is about eighteen inches in diameter at the top.
We churn about once a week in winter and twice a week in summer. People add about three bowls of hot water to bring the milk to its proper temperature at about 60 degrees. It takes one hour in summer and about one and a half in winter.
My mother, father, and brother do the churning. The churning is nearly all done by hand. Some people take the churn - dash up and down, while some others give it a rolling motion from side to side.
When the churning is in operation for about twenty minutes small curds appear on the top of the milk; then people say it
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