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| Binjean |
Butter was made on
the farm by blowing the cream of each day's milk into the "bithag
crock".
When the
cream ripened it was transferred to the churn and beaten until the butter
separated from the buttermilk.
If a black cat
wandered into the dairy at churning time it was considered very unlucky,
although at other times the opposite view was held.
New milk would never be brought out of doors without a drop of
water in it - to keep the fairies away; and at every churning time a small bit
of butter was stuck on the wall for them.
Butter was also used for the healing of cuts and bruises and thick
cream was used to soften wounds and as a treatment for
sunburn.
1 Pint of Milk
1 Teaspoon Rennet
Made in the
summer when there was plenty of milk, binjean (curds and whey) was a
very popular dessert, using milk warm from the cow. If using cold milk, heat it
gently to blood temperature. Add one teaspoonful of rennet to the warm milk and
allow it to cool and set (about half an hour).
Binjean was usually eaten plain, just sprinkled with sugar,
but for variety fresh fruit may be added. |
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