Butter mold

Before being sold to neighbors or stores, freshly churned butter was usually packed in wooden butter molds designed to hold one, or sometimes two pounds. After the butter had cooled enough to hold its shape, and before being sold, it was removed from the mold and wrapped in waxed paper. Some molds had a plunger to push out the butter after it became firm. Others had hinged sides that opened to allow the butter’s removal.

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References in periodicals archive

Editor Russell Mullin and his family press their fresh butter with the Sweet Mary's Wood Butter Mold offered by Homesteader's Supply.

Butter Mold

Finally, pack the butter into a container: a widemouthed canning jar, an old margarine tub or a butter mold. Allow the butter to refrigerate overnight, and it will be ready to spread on toast in the morning.

Make yourself a little pat of butter. (country lore: readers' tips to live by)

Butter molds made the final product both attractive and easy to store and use.

Separators, churns milking machines: handy farm devices turned raw milk into ready cash

Pack carefully into rubber butter molds or tiny ice molds and freeze about ten minutes.

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To shape butter, chill wooden butter molds or paddles in ice water for 10 minutes.

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Wooden butter molds left a flower imprinted in the surface, which made her butter almost too pretty to slice.

Churning better butter: making butter was an important part of farm life

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