There are several types of churns. The turn we know best are the dash churn and the end - over-end churn. Before people churn the cream they scald the churn, skimmer and butter hands with boiling water.
The churn is left to cool. When it is cold enough the cream is put in. The lid is fixed lightly and then the act of churning begins. A person turns the churn-handle until the glass in the lid is clear.
Then the buttermilk is drained out off the butter. The butter is placed in a small tub. Then it is washed with spring water. The water is drained off the butter. Then salt is sprinkled on the butter. It is mixed with the butter with the skimmer.
Then the butter is placed on a flat board.
It is made onto rolls and shaped with the scotch-hands. The rolls are wrapped
School: Cill an Daingin, Nenagh (roll number 6658)
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