Annlan – A’ dèanamh ìm

ANNLAN: Bainne

 

A’ dèanamh ìm

O chionn fada, bha a h-uile duine a’ dèanadh ìm ’s càise agus bha an t-ìm ga dhèanadh anns a’ chrannachan. ’S ann aig mo sheanmhair ann am Muile a bha an crannachan a tha seo, agus tha cuimhn’ agam mo mhàthair a bhith ga iùsaigeadh nuair a bha sinn òg. Ach dh’fheumadh tu an t-uabhas uachdar airson sin, agus, san latha an-diugh, chan eil uimhir sin de dh’uachdar ga chumail. Chan eil daoine a’ dèanadh ìm co-dhiù – mòran.

 

0:24

Seo agad mar a bhios mi cur a’ bhainne ann an suidheachadh. Nuair a bhleoghainneas mi a’ bhò tha mi a’ cur a’ bhainne ann am mias enamel agus tha mi ga chur tro strèanair ’son nach bi sian..dad ’na lùib; agus tha mi ga fhàgail fad oidhche; ’s thig an t-uachdar chun a’ bhàrr mar a tha thu a’ faicinn ann a-shin, agus tha mi a’ togail dhe an uachdar ’s ga chur ann an crannachan, no ga chur ann an soitheach an toiseach ach nuair a bhios mi dol a dhèanadh an ìm, dol ga chur ann an crannachan. Agus, bidh bainne togalach air fhàgail sa bhonn agus gleidhidh mi sin gus am bi e tiugh, agus nì mi gruth leis a-sin an uair sin.

 

1:00

Agus… bidh feadhainn..bidh iad ag iùsaigeadh slige-chreachainn no rudeigin mar sin, ach ’s e sàsair a bh’ againne, ’s e a chleachd sinn a-riamh.

 

1:20

Uaireannan, bheir ìm uairean ùine, ’s uaireannan eile nì thu cliobhair e. ’S mar sin chan eil math dhut a chumail ann am frids air an oidhche, feumaidh tu – an latha mun dèan thu an t-ìm – feumaidh e bhith dìreach anns an rùm far a bheil thu ag obair.

 

ANNLAN: Milk

 

A’ dèanamh ìm Making Butter

A long time ago, everyone made butter and cheese and the butter was made in the churn. It was my grandmother in Mull who had this churn, and I remember my mother using it when we were young. But you needed an awful lot of cream for that, and these days, there isn’t as much cream being kept. People don’t make butter anyway – much.

 

0:24

Here’s how I prepare the milk.* When I milk the cow I put the milk in an enamel basin and I put it through a strainer so that there’s nothing in it; and I leave it overnight (all night); and the cream comes to the top (of the milk) as you can see there, and I skim off* the cream and put it in the churn, or put it in a dish first and then when I’m going to make the butter, go and put it in the churn. And skimmed milk* is left in the bottom and I keep that until it’s thick, and I then make crowdie with it.

 

*literally: put the milk in place/position; also leaving it to stand (a’ cur a’ bhainne ann an suidheachadh)

* literally: lift off (togail dheth)

*bainne togalach (from the verbal noun togail)

 

1:00

And..some use a scallop shell or something like that, but it was a saucer that we had, that’s what we always used.

 

1:20

Sometimes, butter takes hours, and other times you can make it quickly. Therefore, it’s no good keeping it in the fridge over night, you need to – the day before you make the butter – it needs to be in the room you where you are working. (i.e. at room temperature)

 

 

 

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