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Cooking Forum
Kerry Gold butter
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<blockquote data-quote="Mike Belt" data-source="post: 4475101" data-attributes="member: 69"><p>Years ago I worked at Cedar Grove Dairy which was eventually bought out by Turner Milk. When we delivered the milk/cream/etc was always dated. We'd have to pick up a lot of it that was expired or about to but still good. The dairy let us have it and we'd bring it home. The bad stuff went to the hogs. The good stuff we'd keep. We were always getting enough to churn. We developed an easy method of churning. We had a mini basket that we could place in our washing machine. We'd pour it in and turn it on without the water turned on. When it ran it's cycle we'd have butter that we pressed and froze.</p></blockquote><p></p>
[QUOTE="Mike Belt, post: 4475101, member: 69"] Years ago I worked at Cedar Grove Dairy which was eventually bought out by Turner Milk. When we delivered the milk/cream/etc was always dated. We'd have to pick up a lot of it that was expired or about to but still good. The dairy let us have it and we'd bring it home. The bad stuff went to the hogs. The good stuff we'd keep. We were always getting enough to churn. We developed an easy method of churning. We had a mini basket that we could place in our washing machine. We'd pour it in and turn it on without the water turned on. When it ran it's cycle we'd have butter that we pressed and froze. [/QUOTE]
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