Many Illinois families, even those in urban areas, kept a cow for fresh milk and cream, which could be turned into cheese and butter. To make butter, fresh milk was allowed to set in pans until the cream rose to the top. The cream was then skimmed off the top and put into a churn. After stirring the cream for quite a while, curds of butter formed. These were kneaded and washed to remove all buttermilk and prevent spoilage. The curds were then salted and shaped into balls or squares with the butter paddles.
Gift of Miss Miriam Russel, Jacksonville, IL (750114, 750115)
© Illinois State Museum 31-Dec-96