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1. Folklore - Churning

   

   Roinn Roinn Postáil

   We generally do churning twice a week but that is only if the milk is very plentiful.
   A person has to be very clean and tidy when they are churning. When the cows are milked, the milk is strained into clean crocks or buckets and there it is left until it thickens. When it is ripe enough to be churned the churn is thoroughly scalded and the cream is put in to it.
   While it is being churned there has a certain amount of hot or cold water to be added and when it is churned the churn has to be washed down with cold water and then rocked in order to gather the butter. The butter is then put into a dish and when it is well rinsed and salted it is made into a nice roll or prints.
   The implements made use of when churning are dash, joggler

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