Churning Butter

During the nineteenth century, the woman of the household was usually responsible for making butter and cheese. She would use cream, skimmed from milk, to make butter in a butter churn.

Butter Churn

In cool weather, cream rose to the top of the milk pan. Cream was skimmed from the top, placed in a butter churn, and stirred energetically until it became solid butter. This work was done mostly by women.