Reference Entry

Butter-making Tools and Churns

Linda Campbell Franklin

in The Oxford Encyclopedia of Food and Drink in America

Published in print January 2004 | ISBN: 9780195154375
Published online January 2005 | e-ISBN: 9780195187595
Butter-making Tools and Churns

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Butter is made by agitating cream until it emulsifies. The high fat content of cream makes butter possible. This agitation

Reference Entry.  375 words.  Illustrated.

Subjects: Cookery, Food, and Drink

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