ParkRoyal2100:
PPS you blokes (Saviem, buzzer, Oily, etc.) with farming backgrounds will know what milk tastes like straight out of the churn. Go on and give us your impressions, preferably in the manner of some wine konosser.In my yoof I did it many times, and I’ve never quite become accustomed to the taste of the (pasteurised, homogenised) product you get out of a bottle, even the (so called) full fat version.
Well ParkRoyal2100 my background I guess a bit different to that of Saviem and Buzzer, the farm was a neighbour and the family were relatives so from a very early age to 20ish my life was that farm and also that of neighbouring farms, alongside an apprenticeship when leaving school. In my later teenage years, I enjoyed the courtship of two farmers daughters, not at the same I hasten too add, mild encouragement from one father, scorned by the other.There was one other time I escorted yet another farmer’s daughter home from a dance, in them days we used to walk miles, anyway I was aware of the protective nature this particular father had for his only offspring and quietly approached the farmhouse building, midnight and not black dark, well bugger me he jumped from a doorway brandishing a stick, I was off over a fence faster than a long dog across a field of corn and homeward bound, I was no different to others who had failed in the same quest to fondle the whoa!!! 
that brings me back to the milk question. Hand milking cows which I have done on occasion into an enamel pail then to the milk house to be put through a separator the Alfa-Laval make was the one I remember, cream separated from milk, the cream then used to make butter using a churn, this a canted wooden barrel on a crank spindle, finished products being semi solid butter and whey, the whey was mixed with other feedstuffs and fed to the pigs, an earlier model churn was called a plump churn, upright wooden tub narrowed at he top with hole in removable lid for the plumping handle. The warm milk straight from the udder was a taste to behold.
Oily
