How Victorians Made Butter Without a Fridge (Just Cream and Salt)

Half a pot of double cream left in the fridge is butter waiting to happen. In this video I'll show you how a Victorian dairy maid turned cream and a pinch of salt into a pat of butter and a jug of buttermilk, and how she kept it sweet without a fridge. You'll learn the temperature trick that made my own churn fail in front of forty visitors, the sound that tells you the butter has come, and the washing step that decides whether your butter keeps for two days or two weeks. If you enjoy forgotten recipes from Mrs Beeton's day and the stories of the kitchens they came from, do subscribe so you don't miss the next one. And I'd love to hear from you in the comments: did anyone in your family ever churn butter or keep a butter cooler soaking on the larder shelf? Tell me where it was and roughly what year. Keep your pans warm and your pantry full, my loves. Chapters: 00:00 1. Don't Waste That Cream 01:19 2. Why Victorians Made Their Own 02:10 3. Where Homemade Butter Goes Wrong 02:40 4. The Temperature Trick 03:47 5. Churning Until the Butter Comes 04:28 6. Washing and Salting the Butter 05:26 7. Why Washed Butter Keeps 06:06 8. Keeping Butter Without a Fridge 06:40 9. Cultured Butter and Buttermilk 07:24 10. The Finished Butter Tags: victorian butter, homemade butter, how to make butter, butter without a fridge, victorian cooking, mrs beeton, old fashioned recipes, homemade buttermilk #VictorianCooking #BritishHistory #BritishNostalgia #HomemadeButter #TraditionalRecipes #HistoricalCooking #VintageCooking #BritishFood #ForgottenRecipes #VictorianEngland