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Thank you to everyone who has replied with such helpful suggestions. Let the butter making commence… Louise Brown Education & Learning Manager Gilbert White & The Oates Collections Selborne, Alton, Hampshire GU34 3JH www.gilbertwhiteshouse.org.uk<http://www.gilbertwhiteshouse.org.uk/> 01420 511517 [cid:image001.jpg@01D0A44D.5D841A40] An Independent Charitable Trust and Accredited Museum Registered Charity Number 1159058 Information in this message is confidential and may be privileged. It is intended solely for the person to whom it is addressed. If you are not the intended recipient, please notify the sender, and please delete the message from your system immediately From: List for discussion of issues in museum education in the UK. [mailto:[log in to unmask]] On Behalf Of David Birks Sent: Thursday, July 12, 2018 9:09 AM To: [log in to unmask] Subject: Re: Butter Churning We make butter as part of our Tudor workshops. Small amount of double cream in large bowl, whisk with willow whisks, beat with wooden spoons to separate curds and whey and pat with butter pats. Takes about 15 minutes. We’ve no done similar with “Saxon” butter churns but it doesn’t work quite so well. David From: List for discussion of issues in museum education in the UK. [mailto:[log in to unmask]] On Behalf Of sophie cabot Sent: 11 July 2018 13:57 To: [log in to unmask] Subject: Re: Butter Churning When I do it with groups I just use a screw top jan, and the children shake it in turn. Then they can hear the sound changes that you get with a real churn. You do see small glass hand chuns in charity shops from time to time though - those are good because you can see the mechanism, and they're easy to sterilise. ........................................................... Sophie Cabot BA MPhil. ________________________________ From: List for discussion of issues in museum education in the UK. <[log in to unmask]<mailto:[log in to unmask]>> on behalf of Faith Carpenter <[log in to unmask]<mailto:[log in to unmask]>> Sent: 11 July 2018 08:19 To: [log in to unmask]<mailto:[log in to unmask]> Subject: Re: Butter Churning If it's any help we make butter at home with a bowl, some double cream and a hand blender....historically inaccurate but it works! Kind regards, Faith Carpenter MA Director, The Company Curator Ltd www.thecompanycurator.co.uk<http://www.thecompanycurator.co.uk> & The Private Curator www.theprivatecurator.co.uk<http://www.theprivatecurator.co.uk> [http://thecompanycurator.co.uk/wp-content/uploads/2017/05/company-stores-e1493746733440.jpg]<http://www.thecompanycurator.co.uk/> Company history curator: heritage services for businesses<http://www.thecompanycurator.co.uk/> www.thecompanycurator.co.uk<http://www.thecompanycurator.co.uk> The Company Curator takes the past and organises it in the present to inform the future. Your history is in your hands - don't just store and ignore it. Office: 01367 241237 Mobile: 07842 320691 On 10 July 2018 at 16:37 Field Studies Centre <[log in to unmask]<mailto:[log in to unmask]>> wrote: Hi Everyone, I remember last year or so there was a discussion about Butter Churning in school workshops. I thought I had carefully filed it for future reference but cannot now find it. Can anybody who does butter churning activities in their sessions or has a copy of this conversations, get in touch with me. Many thanks Louise Louise Brown Education & Learning Manager Gilbert White & The Oates Collections Selborne, Alton, Hampshire GU34 3JH www.gilbertwhiteshouse.org.uk<http://www.gilbertwhiteshouse.org.uk/> 01420 511517 [cid:image001.jpg@01D0A44D.5D841A40] An Independent Charitable Trust and Accredited Museum Registered Charity Number 1159058 Information in this message is confidential and may be privileged. It is intended solely for the person to whom it is addressed. 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