Making butter was a long process in the 1960s. Milk cans were used to collect milk from cows, with the cream skimmed off and churned into butter using a plunger churn. The milk was poured into the churn and mixed for a long time until clumps of butter formed. Utensils were sterilized through a process called scalding with boiling water. A video shows milk being churned into butter in a plunger churn, demonstrating how butter was made on farms in the 1950s and 1960s.

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

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

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:
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
