Churning Milk

Churning Milk1949 Every Monday after school churning had to be done. Milk that went sour on Sunday was turned into butter on Monday, as the creamery was closed on the seventh day of the week. Sometimes we kept it fresh by putting the can into the pool, where we buried it half way up, almost to the handles. The can was heavy, even when empty. When milk went sour we churned with a heavy wooden handle, the end shaped like a cross and inserted into the can of milk. We sealed it with a wooden lid fitted over the churn, moving it up and down splashing the milk into a thick butter that floated to the top. Afterwards we drank mugfuls of buttermilk to quench our thirst.