Cow vs Sheep Cream: Separating & Churning Butter with a 1940s Cream Separator скачать в хорошем качестве

Cow vs Sheep Cream: Separating & Churning Butter with a 1940s Cream Separator

In today’s video, we’re separating cow and sheep milk using our 1940s Montgomery Ward cream separator—and making the richest, most delicious cultured butter from scratch! 🐑🐄 We like to save up a few days’ worth of milk and warm it to body temperature before separating it. Watch as the golden cow cream and snowy white sheep cream flow from this antique machine! After separation, I add clabber to culture the cream, then let it sit for 24 hours before chilling and churning it into butter in my Bosch mixer. I’ll show you how to knead, rinse, and shape your butter into neat 4oz cubes—perfect for freezing or slathering on warm pancakes. Whether you’re into homesteading, raw milk, or just love learning old-fashioned kitchen skills, this video has something for you! 🧈 Want to learn more about making cheese and butter with sheep milk? Subscribe to my channel for weekly how-tos and homestead life from our 1950s bunkhouse Airbnb Sign up for my sheep waitlist & newsletter here: https://fulbrightfarmstead.kit.com/28... Contact me: sari@fulbrightfarmstead.com