Dianne Whitelock on Butter

There was a lot of dairy, butter made. I’m not sure about the cheese but in the old dairy, it had marble slabs throughout and my grandfather had a big old butter churn and when I was little I can remember him making the butter there, turning the churn.

He didn’t want it too hot and he didn’t want it too cold, the temperature had to be just right if I remember rightly, but lovely salty butter was the result.