660 Steinbach Nutcracker The Dairy Farmer
Pius Heinzelmann was the last
properly-trained dairy farmer in our village. he was master in the dairy
ó or as we say in North Germany ó in the Meierei. Looking competent
in his uniform and hat band to which he was entitled he would stand on
the high platform to receive the milk cans just brought on the farmerís
carts to the sound of loud rattling. From the scales to the centrifuge
and the steriliser, the already skimmed, fat- free milk and the good
cream ran into separate collecting tubs. The cream ran into the cream
bucket. Overnight sour cream was produced with the help of acidification
bacteria. Now it could be churned in the large butter barrel by constant
rotating, which took 1 to 11/2 hours. Our Pius made first-rate sourcream
butter without salt and with only 18 % water. This became the recognized
trademark of German butter.
Today there are mostly only large
co-operative dairies which use the modern process of sweet cream butter.
But the competition has already started up. Our EEC milk surplus
production has given resourceful farmersí wives the idea of making
farmerís butter themselves again ó by hand, with the old butter
barrel from wartime and their grannyís era. Our Pius learnt his trade
like this and is showing here how it works, and doesnít it taste
delicious, this homemade farmerís butter?
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