"She brought forth butter in a lordly dish".
In order to make a number one grade of butter, have no stagnant ponds or mudholes in the pasture, but perfectly pure water for the cows to drink, and clean, dry quarters for the cows to lie in. Scald the milk buckets at least once a day, in short, thoroughly scald all the vessels used about the milk. Strain and keep it in a room or cellar kept for that purpose only. (Milk and butter take up the odors thrown off from vegetables or even the unavoidable mould that generates in a common cellar or room used for storing any and everything). Let the milk stand from 24 to 36 hours before skimming. When enough Cream is gathered for a churning, bring it to 62° by putting the jars on ice. When churned, work as much of the milk out as you can, and salt 1 ounce to the pound. After working in salt, set by in a cool place a few hours, then thoroughly work and roll. Never use the paddle with a sliding motion, nor slick it over the butter while rolling, or after, as a sliding motion breaks the grain and makes the butter oily. Manage to have the butter come solid, then there will be no trouble in having a nice roll that will keep its shape. But butter churned soft and hardened up with ice or in other ways, will not keep its shape and more than likely will become rancid in less than a week. To make butter in winter keep the milk where it will not freeze. Never set your Cream by the fire to warm up and get read)' to churn, rather set it in warm water until the right temperature is obtained, and scalding the churn until it is thoroughly warmed.
To make good butter it is essential to have a room for butter and milk only, and to have it well ventilated. The old way is to set in shallow pans. Let it stand from 24 to 36 hours, (longer in winter), before skimming. Churn, salt, set it away. The next day work out all the buttermilk and make into rolls.
I have practiced this way of making butter for 30 years. Have thoroughly cleansed stone crocks sunned and rinsed with cool water and set in a pure, well-ventilated cellar. Into them strain the milk and let stand uncovered for 24 hours. Skim Cream in a jar which must be covered. As each skimming is added stir well the cream. This is to prevent the mould from forming on the top of the Cream. Keep the cream in the coolest possible place, in a refrigerator, if you are fortunate enough to have one. I have an ice box. I use a stone churn with a wooden dasher and cover, and churn every other day in warm weather. If the cream has a temperature of 60° the butter will form in about 20 minutes. Have ready a wooden bowl and ladle which have been scalded and cooled. Into this put the butter as gathered. Wash 2 or 3 times in cold water and salt to taste. I use about 1 ounce to a pound. When it has stood 8 hours, work well. Make into rolls and sell for 20 cts. per pound.
Cream cheese made from Jersey milk. Set the milk at night in a cool place. In the morning take the thick Cream off, strain morning milk into the same vessel, warm the milk to 90°, have the rennet prepared by soaking over night in salt and water. Put in 1 tablespoonful of rennet to a gallon of milk. If rennet is good it will bring it in 15 minutes. Let it set 10 minutes after it coagulates, then cut with a long knife both ways. Let stand for 1/2 hour, then stir gently every 10 minutes for 4 or 5 times. Put a thin cloth strainer over the basket or tub with holes in it. Take hold of two corners of cheese cloth, moving the curd, from one side to the other a few times, then let set a few minutes, turn again and twist up the cloth. Next take a knife and cut curd into inch squares, then twist up the cloth again. Keep at this every few minutes until dry enough to chop and salt ready for pressing, using 1/2 teaspoon of salt to 1 pound of curd. Put in hoop and put to press.