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BUTTER WORKING

Knocking the water out of the butter

exhibition number: Dairy 38

Once all the butter had formed the contents of the churn were passed through a sieve or scooped out with a perforated spoon. The butter was washed to remove any remaining butter-milk then it was drained and salted to help preserve it. The lumps of butter were worked in a turned wooden bowl (noe in Welsh) with a mushroom shaped butter worker (claper) or in a flat bottomed keeler or trendle (ciler or mit in Welsh) using a flat worker. A more advanced and expensive Lewellin butter worker, made in Haverfordwest, Pembrokeshire is on display. It has a corrugated wheel which rolled up and down a tilting table with a hole at the lowest end for the butter-milk to drain away.

Working the butter in the trendle

A-Z DAIRY

BUTTER WORKER, FLAT

BUTTER WORKER, MUSHROOM SHAPED

BUTTER CHURNING