- 1). Cut out a ¼ inch by 5.5 inch section from the center of one end of the dowel using the saw.
- 2). Place wood glue along the sides of the cut out section, and squeeze the wooden board into the opening, making sure it is centered and there is around a 1/2 inch of dowel jutting above the board end. This will be the paddle to churn the butter inside the barrel.
- 3). Drill a 1 inch hole through the center of the barrel's lid, and slide the wooden dowel through until it is around ½ an inch from the paddle.
- 4). Screw on the old beater handle to the free end of the dowel, so that the stem of the handle sits at a right angle to the dowel, with the actual handle end parallel to the dowel---this will make turning the dowel easier.
- 5). Let the paddle dry completely, then wash the whole apparatus thoroughly, and clean the barrel as well.
- 6). Fill the barrel ¾ full with cream, put the lid with the paddle attached inside. Close the lid and turn the barrel on its side, resting it on the barrel stand.
- 7). Turn the handle as fast as you can to churn the cream into butter. This may take anywhere between 15 to 30 minutes, depending on churning speed and the consistency of the cream.
- Advertisement -
- Advertisement -