You really can make your own butter! This collection of 45 vintage Butter How To Books will teach you everything you need to know, either for yourself, or sell at craft fairs, markets, etc and make yourself some extra $$$$ all on one GIFT QUALITY CD.

In addition to this complete collection of vintage books, we also include easy to follow instructions which will have you making your own creamery butter 10 minutes after you receive this Disk!!

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins.

Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

CD contains the following 45 (forty-five) titles for butter and cheese making..

This Electronic Library Includes All These Books:

:: 1874 - Milk Analysis
~ Examination of Milk and its derivatives, cream, butter and cheese.
~ 86 pages.

:: 1875 Willard's Practical Butter Book
~ A complete treatise on butter-making at factories and farm dairies, including the selection, feeding, and management of stock for butter dairying, with plans for dairy rooms, and creameries, dairy fixtures, utensils, etc.
~ 182 pages.

:: 1888 ABC Butter Making
~ A handbook for the beginner!
~ 70 pages.

:: 1896 Cheese and Cheese-making, Butter and Milk
~ with special reference to continental fancy cheeses.
~ 168 pages.

:: 1907 Creamery Butter-making
~ By John Michaels, associate professor of dairying and animal husbandry, North Carolina State Agricultural College.
~ 284 pages

:: 1908 Principles and Practice of Butter-making
~ A treatise on the chemical and physical properties of milk and its components. The handling of milk and cream, and the manufacture of butter therefrom.
~ 386 pages.

:: 1909 Pasteurization as a Factor in Making Butter
~ Technical bulletin from the University of Illinois Agricultural Experiment Station.
~ 84 pages

:: 1910 A.B.C. in Butter Making
~ For young creamery butter makers, creamery managers, and private dairymen.
~ 200 pages.

:: 1915 How to Make Creamery Butter on the Farm
~ For the farmer, that it may help him increase his/her income from the dairy department of his business, and to the farmers wife or daughter that it may lessen her labour and increase her efficiency as a butter maker.
~ 108 pages.

:: 1916 Butter-making on the Farm
~ Published by the Province of British Columbia, Dept. of Agriculture
~ 38 pages.

:: 1918 The Book of Butter
~ Rural school textbook on the nature, manufacture and marketing of the product.
~ 300 pages.

:: 1920 Butter and Cheese
~ Pitmans common commodities and industries. Trade book loaded with interesting vintage butter making ads!!!!
~ 178 pages.

:: 1932 How to Make Honey-Cream
~ A mixture of high-test sweet cream and extracted honey!! Yummy recipe!!!
~ 24 pages

And more........

:: A Treatise On Commercial Starters In Butter And Cheese Making - By Martin H. Meyer

:: American Dairying-A Manual For Butter And Cheese Makers - By Lauren Briggs Arnold

:: Butter - By Otto Hehner

:: Butter And Butter Making - By Willis P. Hazard

:: Buttermilk Cheese From Sour Pasteurized Cream - By Wallace Burt Liverance

:: Cheddar Cheese Making - By John Wright Decker

:: Cheese And Cheese-Making Butter And Milk - By James Long, John Benson {1896}

:: Cheese Making - By John Decker

:: Cheese Making - By John Langley Sammis

:: Cheese Manual - By Harvey W. Richardson

:: Dairy Farming - By John Michels

:: Dairy Fundamentals - By Oscar Erf

:: Dairying Exemplified - By Josiah Twamley

:: Fancy Cheese In America - By Charles Albert Publow

:: Hand-Book On Cheese Making - By George E Newell

:: Investigations In The Manufacture And Curing Of Cheese - By Theodore W. Issajeff

:: Manual Of Milk Products - By William Alonzo Stocking

:: Milk And Its Products - By Henry Hiram Wing

:: Milk Cheese And Butter - By John Oliver

:: Modern Butter Making And Dairy Arithmetic - By Martin H Meyer

:: Neufchâtel And Cream Cheese - By K. J. Matheson

:: Scientific Butter-Making - By William H. Lynch

:: The Bacillus Of Long Life - By Loudon Mcqueen Douglas

:: The Book Of Cheese - By Charles Thom

:: The Cheese-Makers Guide - By C A Codding

:: The Cold Curing Of Cheese - By S M Babcock

:: The Cold Storage Of Cheese - By Clarence Bronson Lane

:: The Dairy Cow - By E. Lewis Sturtevant

:: The Relation Of Bacteria To The Flavors Of Cheddar Cheese - By Lore Alford Rogers

:: The Science And Practice Of Cheese-Making - By Lucius L. Van Slyke

:: The Story Of Cheese - By Johan Ditlev Frederiksen

:: Varieties Of Cheese - By C. F. Doane

BONUS Book

:: A quick and easy recipe that will have you making your first butter in only 10 minutes! Plus plans to make your own electric butter churner with junkyard parts!

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