Texas Historical Commission
Uploaded by San Jacinto Battleground
On an active cattle ranch like the McCormick’s at San Jacinto, the family would have churned butter a couple of times a week. Once the cows were milked, the milk was left to settle so the cream could rise to the top. The cream was then skimmed off and added to a churn, where the constant motion produced butter by separating the yellow fat from the buttermilk.
Join us at our butter churning demonstration and make your own butter using both a dash churn and a shake jar.
