Scoil: St. Patrick's, Crossbeg
- Suíomh:
- Na Crosa Beaga, Co. Loch Garman
- Múinteoir: Siobhan Nic an Chrosáin
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0885, Leathanach 234
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Ar an leathanach seo
- 234Churning OperationButter has to be made from ripened cream.
First the cream is collected from day to day and when the vessel that holds it is full it has to be left to get ripe or sour.
The churn is prepared by scalding with boiling water and in a few seconds the cream is put and next the churning begins.
The cream must be the right temperature or it will be hard to churn.
The right temperature is got by adding hot water in Winter, but in the Summer it is not needed, as the weather keeps it the right heat.
After a short time churning, the butter comes and the milk has to be taken off, and the butter washed well several times in spring water.
Next it must be salted and mixed with the butter spades and shaped into rolls.
The milk which is taken off is butter-milk and is used for making bread.Breeda O Leary
Tykillen
Kyle
Co. Wexford
- Bailitheoir
- Breeda O Leary
- Inscne
- Baineann
- Seoladh
- Tigh Cillín, Co. Loch Garman
