How did pioneers churn butter?

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Cooks skimmed the cream off the top and put it into a churn. As they stirred the cream, curds of butter formed and floated in the cream, which became buttermilk. Then the cooks strained and salted the curds, shaping them into balls or squares with the butter paddles. At least one person felt he had too much butter. Aug 6, 2013
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