Scoil: The Downs (uimhir rolla 8875)

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1. Churning

   

   Roinn Roinn Postáil

   Churning is the process of breaking the fatty sacs and setting the butter free.
   In churning we have three agents, namely, friction, heat, and air. The churns the people used long ago were simple. They were about four foot high and two and a half feet in circumference.
   They were made in staves with hoops of iron keeping them together, there was a dash which passed through the lid and which was pulled up and down which made the friction.
   Now the churns are up to date and less bother, there is a thermometer used to bring the milk to a certain heat before it is churned.
   This is how the cream is churned. We bring the cream to a certain degree of heat by means of a thermometer and placing the vessel in hot water, it is then put in the churn and

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