Scoil: Kilteevan (uimhir rolla 14966)

Ar an leathanach seo

1. Churning (ar lean)

   

   Roinn Roinn Postáil

   (ar lean ón leathanach roimhe)

   down and by twisting the handle the barrel turns end over end. This motion causes the cream to dash with force against the sides and the gases and heat produced causes the little sacks containing the butter fat to swell and finally burst, thus setting the butter free; this is known by the blobs of butter adhering to the glass in the lid Care should be taken occasionally to allow the gases formed to escape by using the ventilator in the lid. When churned properly the butter should be in grains; if carried too far it becomes soft and greasy. The churn is then rocked from side to side to collect the butter into one heap. The plug is then withdrawn and the buttermilk taken away; again inserting the plug, the lid and sides of the churn are washed down by throwing cold water against them; this water helps to take away most of the buttermilk adhering to the butter
   The butter is then taken out and put into a large wooden dish and thoroughly washed, by pressing and rolling rather than mixing as this would cause it to become oily
   Salt, according to taste, is blended through it thoroughly, otherwise the butter may be streaky

   (leanann ar an chéad leathanach eile)

   

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   Béarla

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   John Ryan

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   Fireann

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   Tóin le Gaoith, Co. Ros Comáin