Dairymaid

It was a milk-related morning. I pasteurised a churn I'd collected yesterday. And I churned butter using the cream off the top of the last four collections.

Which makes me ponder the use of the word churn, both as a noun and a verb. Obviously the link is what comes out of a cow's udders. But 'to churn' butter doesn't involve 'a churn': at least not these days. Maybe once it did...

Of course I could look it up using the magic of the internet, and I would inevitably find out more. 

But today I am happy to not be further educated. There are times when I find I really don't want to learn everything about everything. Ignorance isn't so bad...

The photo shows me using a wooden bowl and the back of a wooden spoon to press the last of the butter milk out of the churned butter. I initially used my hands to do this job, but the butter melts too much which made it a very messy job. This way it stays cooler and pressing it is simpler. 

Once I've squished as much buttermilk out as I can, I wash the butter in cold water a couple of times and press it again until as little water as possible is left. Then it's time to shape it and wrap it in wax paper, date it and pop it into the freezer.

It seems to be a notable Blip occasion for me. 1500 continuous days. It's a habit. Maybe an addiction. I am aided and abetted by everybody who reads my ramblings, leaves stars, hearts and comments. Thank you all.

And of course I send big thanks to the team of elves who keep the site running smoothly and allow me to enjoy the addiction.