Guest guest Posted April 18, 2006 Report Posted April 18, 2006 Is the butter fairly liquid at the point at which you are stirring and washing? Tina in TX >Here are my two cents worth on butter. I make butter 3 to 4 times weekly. >(10-12 pounds ) I sell raw milk and butter. I purchased an electric churn >and it is wonderful. Let cream set for 24 hours on the counter, churn, >remove butter, pour all milk off, beat with spoon, keep adding fresh water >and pouring off until water is clear, mold, put in refridgerator. You >will have the best butter.< Quote
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