Food

Solange, a French farmer shows girls from Lyon, how to make butter, made with an old butter machine from 1940
How to make butter:
The cream jar is placed in a bowl containing water to help the cream set.
In a churn rinsed beforehand, pour the cream.
Turn the handle slowly at a certain pace.
After a time the cream increases in volume and becomes oily and gritty.
Add cold water (1/2 cup) to facilitate homogenization.
Large butter grains appear.
Continue turning until it becomes a ball of butter.
The ball is placed in a cold water container to be washed.
In a bowl of water, knead the ball to remove water.
The butter smells good and has no bitterness.
The first rinsing water is intended for chickens or pigs.
In the churn remains a liquid: buttermilk. Put it in a bowl and mix it with milk, a little bit of rennet and the next day you get a curd: the "Little Switzerland" creamy and fragrant.
Put in a fabric to drain (catch the juice for hens), and the next day in the fridge.
The "little Switzerland" can be mixed with milk, fruit. It's a treat so nothing is lost.
The butter is washed and placed in a butter mold, the pattern (little cow, little flower) gives the origin of the butter.
You can keep the butter in a bowl with salt water changed daily or melted in a closed pot. The butter can also be freezed.
The farm butter was also used in bread to brown it.

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