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Antiques! => Antique Questions Forum => Topic started by: talesofthesevenseas on February 05, 2017, 11:58:38 PM
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I have been admiring these for years now, but always hesitated to purchase one because there are so many modern reproductions online and the ones that I was confident exhibited signs of age were priced out of my budget. But this weekend I stumbled upon this one that I was able to hold and examine in person, and loved it at first sight. The seller picked it from a barn himself and it is lovely, thick and heavy burl wood, with all the signs of wear and patina that I was looking for in all the right places. My question is, what are the channels at each end for? To pour off fluid when using it for something other than dough?
(http://i181.photobucket.com/albums/x124/talesofthesevenseas/0205171332%202%201280x720_zpswqot863z.jpg)
(http://i181.photobucket.com/albums/x124/talesofthesevenseas/0205171332a%202%201280x720_zpsn4rxdabp.jpg)
(http://i181.photobucket.com/albums/x124/talesofthesevenseas/0205171333%202%201280x720_zpswsuyerfg.jpg)
(http://i181.photobucket.com/albums/x124/talesofthesevenseas/0205171334%202%201280x720_zpsfouwgils.jpg)
(http://i181.photobucket.com/albums/x124/talesofthesevenseas/0205171334a%202%201280x720_zpsoo0xhpxi.jpg)
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Yes, I'm sure those bowls were used for working butter also, and the notches would have made pouring off the buttermilk and water easier.
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That would make perfect sense. Thanks Rauville!
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Having worked a bit of butter in my day I would agree with that !! I have seen those same handles on smaller bowls !! Don`t remember if it had a pour spout !! When working butter you have to pour the whey as the butter is worked !! It went to hog feed !! When the working produces no more whey,, its ready to salt, if you haven`t already, and mold !!
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By "working" the butter is it stirred with a spoon? I've made butter by shaking it in a jar, but have never tried it in a bowl. Good to know about the little handle. We were wondering about that, since there is no sign that one broke off on the opposite side. It only has the one handle.
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Mart will be able to expand on this; but the butter would be made in a churn and then worked in the bowl. "Working" would involve squeezing the buttermilk and water (after rinsing) out of the butter with a wooden "paddle". Salt would also be worked into the butter during the process.
(http://i.ebayimg.com/images/g/CNkAAOSws65TrJkB/s-l300.jpg)
(My Grandmother would pack her butter into 1# or 2# crocks, and then use the edge of the paddle to draw an artistic design on the top of the butter. Maybe a flower or even a cow smiling at you!)
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I have seen those butter paddles, now I get how they work!
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The paddle or wooden spoon if small amount, is used to literally press the butter against the bottom of the bowl !! That squeezes out the whey then its flipped and pressed again several times !! We always salted ours as we worked it but some salt last !! Or leave it out which makes a flat tasting butter !!
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Nice bowl! The only time i made butter i wasn't trying too. I was whipping heavy cream to make whipped cream with an elect mixer and everything was going very well until BAM! my "whipped cream " turned into butter at the bottom of bowl! I had no idea that was about to happen if you mixed it to much!
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Nice thread!
Beautiful dough bowl! These were a multi-use necessity in a early kitchen! These were also called butter trenchers/butter bowls.
I can see the challenge is on for talesof to make butter now! LOL Take pics!
Jacon4, if there is any oil/substance on the bowl or beaters it won't beat. Also, the bowl/beaters/cream should be very cold - if hot/warm it won't whip well. If not and any of the above is going on...you can very well end up with butter!
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Everything was going so well! cream was getting higher & HIGHER and lovely whipped cream. My problem was, i whipped it to much, instead of stopping the mixer when it was done, i decided to go a little more, BIG MISTAKE! I remember being SO SURPRISED when it fell, THUD!
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Guess I'm going to have to buy a butter paddle and get crackin'!
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You make the butter and I will make the biscuits !! Excellent breakfast !!
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I remember the day a couple of young women came into the shop, and were looking at a barrel churn I had. One of them asked what it was used for. When I replied that it was a "butter churn"; one of them with a perplexed look said: "Who could afford to fill that thing up with butter?". :'(
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I remember the day a couple of young women came into the shop, and were looking at a barrel churn I had. One of them asked what it was used for. When I replied that it was a "butter churn"; one of them with a perplexed look said: "Who could afford to fill that thing up with butter?". :'(
Thats youngsters for ya` !! I still have two of the crock churns !! Need to find the dashers for them or have them made !!
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This is helpful. Working the butter in a bowl with wooden paddles happens at about the 4.00 minute mark:
https://www.youtube.com/watch?v=SRmu2WwZPLc (https://www.youtube.com/watch?v=SRmu2WwZPLc)
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uuuuuuuhhhhhhhhhhh, noooooooooooooo. I learned my lesson, i get my butter & whipped cream at the grocery store! land o lakes and redi whip in a can!!!
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LOL !! Well, thats the cityslickers way to do it !! Thats sweet cream butter !! They should have added the salt !! Country folk do not usually make sweet cream butter !! You have to let the milk turn to get buttermilk !!
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The butter I made in a jar was sweet and was soft butter, kind of like the whipped butter that you get on pancakes in a restaurant. I'm guessing that working it and squeezing the liquid out makes it more solid, like sticks of butter, right? I do have a butter mold, but everything is in storage until the move. I'm living out of a suitcase until late April. It would be fun to try this after the move.
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Commercially prepared butter is compressed much harder than you can at home !! Thats why it is more firm than home made !!
Sweet cream buttermilk will not have the tart flavor of regular buttermilk !! We just fed that to the hogs when someone made sweet cream butter !! That was rarely done !! You can use it in place of anything that requires regular milk in cooking or baking but without the acid that regular buttermilk has it does not react with baking powder or soda the same !!