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The use of butter is mentioned in biblical works [3] and the earliest butter churn vessels belonging to Beersheba culture in Israel were found in Bir Abu Matar going back to Chalcolithic period between 6500–5500 BC. [4] The butter churn in Europe may have existed as early as the 6th century AD, as can be seen by what appears to be a churn lid ...
This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid. The cup containing butter is placed into the base, where water creates an airtight seal that keeps the air (and thus oxygen) away from the butter so that refrigeration is not needed, and ...
Canadian farm girl churning butter, 1893. Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by ...
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Another type of butter dish, a French butter dish, keeps butter fresh by using water to keep the butter away from the air, thereby keeping it fresh. [4] The water is placed into the base of the dish and the butter is put into a bell-shaped lid, creating an air seal.
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot . Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables.
The ungrooved side may be used for shaping the butter into final form. The highest quality Scotch hands are made out of sycamore wood, but they can also be made out of metal. Scotch hands and other butter working tools can be found in ethnographic museums. [2] [3] Newer versions are used by some small-scale and home butter makers.
The usage of the word 'churn' was retained for describing these containers, although they were not themselves used for 'churning' butter. The milk churn was also known as the milk kit in the Yorkshire Dales or a tankard in the Welsh Marches. The 12-gallon steel churns were later replaced with 10-gallon aluminium alloy churns. Their lids had a ...