An average summer day at Ploughgate Creamery goes something like this: You’re up at quarter to six to start the churn. An hour later you’ve got golden butter and buttermilk (the latter you feed to the pigs). Next, you divide the butter into three thirty pound batches. The slow churn is what takes some time, and the butter falls in on itself to expel the moisture. Lastly, you hand slap the butter to remove every last bit of moisture, mix with salt, make butter balls, weigh and wrap each individually by hand. That’s 220 lbs of butter a day. 440 pieces. The whole process takes between ten and fourteen hours.
Another day of butter on the books. But wait, don’t forget the outside chores: caring fo...Read More