From the 1860s to the 1940s, the traditional hand-cranked butter churn went through a period of intensive innovation. Millions of American households owned a butter churn. Dozens, if not hundreds, of inventors applied for patents. Some built superb products and became very successful. When supermarkets and modern electrical appliances took over, the tradition of churning butter by hand was abandoned. And of course, hardly anybody kept a cow anymore.
I think it is high time to revive the tradition of churning butter at home. We want to know where our food is coming from. We want to taste the freshest butter. In our part of Connecticut, rich cream from local dairies is available again.
So we are planning on building a better butter churn – sturdy, affordable and good for a lifetime. It should be a serious tool for the serious cook.
The churn should be a joy to operate with little effort, great precision and a superior ‘hand feel.’ It should be easy to clean. Its surfaces should be smooth and ergonomically designed with no awkward hardware sticking out. It should also be safe for children and protect their fingers from getting caught in the gears. Ideally, it will last for many years and help preserve family memories for the next generation.
Check back with us soon!
Update: the photo above shows your Kristin's vintage churn next to the Churncraft butter churn.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.