Unwoman
Living in autopilot.
Luckily for me, the work in The Daily Dairy doesn't require much concentration. It is actually kind of no-brainer to be frank. Every morning, before sunrise, we all start by scraping the cream from the overnight milk to the jugs and then pour them into a wooden churn. From there, everybody just starts churning those cream for a good thirty-five minutes up to an hour, depending on the weather. When the paddles start getting heavier, you would know that the cream starts turning into butter lumps and buttermilk.
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