Ah, morning, Fanny.
早上好，F(xiàn)anny。
Good morning, Mrs Crocombe!
早上好，Crocombe夫人！
I think I'd like some butter with herbs.
我想要一些加了草本的黃油。
Of course, would you prefer parsley or. . . thyme?
好，你想要加荷蘭芹還是百里香？
I think thyme.
我要百里香。
Of course.
好。
Thank you, dear.
謝謝你。
Thank you, Mrs Crocombe.
不客氣，Crocombe夫人。
Good day.
愿你有美好一天。
Oh, I do so like it when Mrs Crocombe comes to visit me here in the dairy and she trusts me, you know, so I was just going to make the normal standard batch of butter today but now she has asked for thyme butter, which is a speciality of mine.
Crocombe夫人來乳品房看我的時候，我很高興。她很信任我，今天我本來打算做一些普通的黃油，但她剛才讓做我拿手的百里香黃油。
And, if you would like, you can help me.
你愿意的話，可以幫幫我。
But I will have to check that you have scrubbed your hands and your nails.
但我要檢查一下是否你認真洗了手，洗了指甲縫。
Alright?
好嗎？
Follow me.
跟我來。
There you are.
到了。
Have you done your hands?
洗手了嗎？
Good.
好。
So the first thing we must do is scald all of our equipment, so all of the utensils we are going to use.
首先我們要做的就是燙洗所有用具，所有我們將要用的器皿。
You're lucky because I have done the churn for you.
你人品爆棚，我給你展示一下攪拌器的用法。
Alright, so. . .
好了，所以......
Don't worry about your hands because we will have the buttermilk later on to soothe them.
不要擔心你的手，因為一會兒我們有酪乳加進去。
So once you've got your water in there, just cover it so that they are as clean as possible.
如果你給里面加水，確保水要覆蓋住，這樣才可以盡力清潔干凈。
Ten years ago I used to work on a farm of five hundred acres, and I used to have to milk the cows myself.
10年前，我曾在一個500英畝的農(nóng)場工作，我要自己去擠牛奶。
But here, at Audley End, the cowkeeper does that for me.
在Audley End,放牛人負責擠奶。
He brings me the milk, which I then leave to settle in pans overnight.
然后將牛奶給我，我會把奶導入平底鍋放一整晚。
The cream rises to the top and I scrape that off into a jug and then pour the cream into the churn.
奶油就會浮到表層，我把奶油刮到一個罐子里面，然后將奶油到進攪拌器。
Now, I tend to pour it at quite a height so that it aerates, so that it turns quicker.
現(xiàn)在，我舉高倒入奶油，這樣就可以有空氣進去，發(fā)酵會更快。
And now we're ready to begin churning.
現(xiàn)在我們要攪拌了。
So they key to making good butter is to have a measured and steady pace.
想做出上好的黃油，關(guān)鍵是要保持有節(jié)奏且穩(wěn)定的速度。
We are very lucky here at Audley End House because our cows are Jersey herd, and they produce the best, the finest milk.
Audley End House非常好，因為是澤西牛，所以產(chǎn)奶品質(zhì)最佳。
So, the butter churning process can take anything up to 30 minutes to an hour and it is dependent on the weather, amongst other things.
接下來，黃油攪拌過程大概持續(xù)30分鐘到一個小時，在各種因素中，我們主要看天氣。
You will feel resistance when stage one happens, which is the whipped-cream stage and I'm starting to feel that now so let's have a little look.
第一階段時候，你就會感受到了阻力，這是攪打奶油階段，我已開始覺得有阻力了，我們來看看。
And yes, here we have stage one - whipped cream.
是的，我們到了第一個階段，摜奶油。
So I think we have probably another 30 to 35 minutes to go.
下面還得繼續(xù)30到35分鐘。
The second phase you need to look out for when you are making butter is when it begins to turn.
做黃油時，第二階段你需要留意，這時已經(jīng)開始起了變化。
So you will feel a difference and you will hear a difference.
接著，你手感會不同，聽到的聲音會不同。
And when you go to look inside, you will see that the butter is now slightly powdery so it is beginning to separate.
當你看攪拌器里面的時候，你能看到黃油現(xiàn)在呈輕微的粉狀，已經(jīng)開始分離了。
It looks - forgive me - a little bit like baby sick!
看起來，不好意思，真有點像嬰兒的嘔吐物！
And it is quite pungent to smell.
聞起來很刺鼻。
Now you might be here for up to an hour, but I'll be honest with you.
到這步，可能已經(jīng)有了一個小時，但我要對你坦誠。
There are many things that can affect the butter - for example, stormy weather or just your own mood, some people say.
有很多因素會影響黃油口感——比如，暴風雨天氣或者你的情緒，有人說會。
Sometimes in the winter we have to color the butter.
有時候到了冬天，我們還要給黃油著色。
We tend to use marigolds because quite frankly using carrot juice makes the butter taste, well, like carrots.
我們傾向用金盞花，因為，坦率講，用胡蘿卜汁的話，黃油嘗起來，就是胡蘿卜味。
The third phase you need to look out for is when the butter milk and butter separate.
你需要注意第三階段，這時候酪乳和黃油已經(jīng)分離。
Now you will hear this inside the churn and you will feel it.
現(xiàn)在，你會聽到攪拌器里面發(fā)出這樣聲音，也會感覺的。
And I think we're ready - let's have a look.
我想已經(jīng)好了，我們看看。
Yes, we're ready.
是的，已經(jīng)好了。
So the next thing to do is to drain the buttermilk.
下一步就是排走酪乳。
Then, I will remove the paddle and then scoop out all of the butter.
接著，我用鏟子挖出所有的黃油。
It is then washed in spring water, and then drained.
在泉水里清洗一下，然后擠壓空干。
Ah, there you are!
你還在。
Thank you for being so patient.
謝謝你的耐心。
It's just it takes about an hour or so to have all of the water drain out of the butter, and it's important that we do wash it because we don't want it to go rancid.
把黃油中的所有水分擠壓排干差不多需要一個小時左右，清洗黃油這一步非常重要，這樣才不會酸臭。
Then, you can add salt or, as Mrs Crocombe asked me earlier, thyme for the herbal butter.
然后，你就可以加鹽了，或者像Crocombe夫人早些要求我的，加點百里香做成草本黃油。
So what needs to happen now is for it to be patted and these are the butter pats which we scalded earlier.
現(xiàn)在要做的是，輕拍，這些是黃油拍，之前已經(jīng)燙洗過。
So, the best thing to do is divide it into more manageable sized chunks because you don't want to make a mess.
好了，最好把黃油分割成大小適宜的塊狀，不要弄得一團亂。
Like so.
像這樣。
And then just patting it to get rid of any excess liquid.
輕拍黃油，擠壓出任何多余水分。
This is the stage where we add salt or any other ingredients.
這一步，我們加入鹽，或者其他配料。
So, here is the normal butter that I make every single day here at Audley End House - just salted butter.
好了，這是普通黃油，我在Audley End House每天都做這種黃油，就是咸黃油。
And here is the butter that Mrs Crocombe asked me to make this morning, made with thyme.
這個是今早Crocombe夫人讓我做的黃油，加了百里香。
And here is the butter that will be going up to the top table for Lord and Lady Braybrooke.
這些要拿到貴賓桌，給Braybrooke勛爵和勛爵夫人。
As you can see I have used three separate molds.
你能看到我用了三種不同的模具。
And there we have it - butter made here at Audley End House, courtesy of Lord and Lady Braybrooke's Jersey herd.
現(xiàn)在我們做好了，Audley End House 黃油，承蒙Braybrooke勛爵和夫人的澤西牛群的貢獻。
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