I have started to make butter using my mother-in-law's traditional butter churn. It hadn't been used for nearly 30 years, since the family stopped keeping a 'House' cow and had been abandoned in the cellar.
A little bit of TLC and it is now churning again! I am using fresh double cream from Mawley Farm and experimenting with time and temperature to minimise the amount of time needed to turn the cream into butter. At the moment it can take anything from 15 minutes to 3 hours! Once churned the cream separates into butter and buttermilk, which is drained off and used in scones or pancakes.
The butter is then washed, salted and shaped into pats. Although I say so myself it does taste amazing, nothing like the commercial butter available from the supermarkets.
