Dutch milk-cellars 1869

“… butter made in a cellar, was far preferable to that made in a spring-house.” More in my Milk Cellars in 1840s Del. and 1870s NC blog post HERE.
Milk exhibit and talks from Wellcome in London.

Mr. Borden's concentrated and condensed milk

In 1856, Gail Borden (1801-1874) patented a Vacuum Pan "for the Concentration and Preservation of Milk."

Barbados deforested due to sugar production, Beekeeping in Bhutan, Jacques Pépin (artist, chef), British Saffron and other talks.

Milk cellars in 1840s Delaware and 1870s NC

By the 1840s  "cellars under houses... are coming to be preferred for the purpose of keeping milk to either milk-houses, milk-vaults, or even spring-houses."  In Delaware "dairymen charged higher price for 'cellar butter.'"  The picture is from 1873 North Carolina.

Skim milk and buttermilk

Where does each come from?  The cream is skimmed off the cooling milk with a skimmer and what remains is skim milk.  Then, after churning, the butter is removed and buttermilk remains in the churn.

Where was each popular?  Ireland - skim milk; Cheshire - buttermilk; but in southern England, buttermilk was avoided. Skim milk for calves; buttermilk for pigs.  Cream or whole milk to make butter...

Making butter

Some of the many processes involved to make butter are shown in the following paintings and photos.  For example, after carrying the buckets of fresh warm milk, carefully so as not to disturb (churn) it, to the dairy, the milk was poured through a sieve to remove hairs and dirt, and into a bowl to cool.