Scoil: Tunnyfoyle

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1. The Churning

   

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   We churn in a can in which we send milk to the creamery.
   When we milk we strain the milk into crocks. The cream rises to the top in a couple of days in summer and some time longer in winter.
   We tourn the top part containing the cream into the can which was scalded so that the cream would not stick to the sides.
   In cold weather we had some boiling water. We shaped a wooden lid for the can with a hole in the middle that the dash could easely move up and down through. We have this covered with a wooden cup to provent the milk splashing too much.
   We try not to touch the bottom of the can with the dash and we move it up and down as straight as possible in the beginning. In about fifteen minutes the milk should 'break' that is, the butter should be forming.
   If it is not we add more boiling water. When churning for about half an hour we begin to give the dash a rolling

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