When I was a kid (this would have been in the 60′s) my Grandmother still churned her own butter. Instead of the glass churn you have, she had an old ceramic crock (similar to the one she made sauer kraut in) and an *electric* churning device (paddle?). About once a week she’d make butter from “clabbered milk” (milk she’d allowed to set out for a day or so), and the liquid left in the churn after the butter was made got a little salt added to it, and was put in the fridge for buttermilk. The stuff you buy in the stores today can’t hold a candle to real buttermilk.

Sometime my grandparents passed away, and their kids had gone through the stuff they’d left, I asked about the churn. I knew my grandmother still had it, as I had seen it stuck in the back of a closet in a disused bedroom not too long before she passed. I was told they’d sent it to the dump, since “no one would want that old piece of junk.”

Sheesh.