Butter Making Pats
In days gone by, the making of butter was generally a weekly chore for countrywomen. The process involved churning three-day old milk in order to skim the cream from the surface. Once this was done the cream was ladled into a second vessel and covered in muslin while it ‘ripened’. When the cream was ready, it was churned again. Upon finishing, the butter was then perfectly grained, that is, thick and ready for moulding, and was removed and washed several times in clear cold water.
These butter pats were used for moulding
the butter into shape at the final preparation.
Ref: 2000.155.1-2
