In the 1960s, butter was made through a long process of collecting milk from cows in milk cans. The cream from the top of the milk was then churned in a plunger churn for a long period of time until butter clumps began to form. This document describes how butter was made on farms in the 1950s and 1960s, including collecting milk, separating cream, and churning it into butter using tools like milk cans and plunger churns.

1. HOW WAS
BUTTER MADE IN
THE 1960S?

2. MAKING BUTTER WAS A
LONG PROCESS…

3. MILK CAN
Milk Cans were used for
collecting the Cows'
Milk. The Cream from
the top of the Milk was
used to make
Butter. Many of these
remain in the Locality
today. Check it out on
the Topic Table

4. PLUNGER CHURN
This is a Plunger Churn,
similar to the one used
by Mary in the
Video. The Milk was
poured into the Churn
and mixed, stirred or
churned for a long time
until the liquid begins to
solidify and clumps of
Butter begin to form.

5. In the Video on the Blog below, you will
see Milk being Churned in a Plunger
Churn, and finally, Butter being
produced.
This is how Butter was made in our area
in the 1950s and 1960s.
Scalding - is a process where
Utensils are Sterilised or Disinfected
using "Scalding" or Boiling Water.

6. QUESTIONS TO CONSIDER
WHEN WATCHING THE VIDEO:
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1. What do you notice about the Rural Farmhouse?
Is it different from Houses today?
2. Why would it be important for the Kitchen and
Tools/Utensils, e.g., the Colander to be "spotlessly
clean"?
3. What Ingredients are used to make Butter?
4. What does the Breakfast Table Scene tell us
about Food and Farming in the Past?