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1. Start by pouring one gallon of milk (fresh from the cow) into a clean container. Chill the milk quickly, and keep it in the refrigerator for at least 12 hours.
2. Skim the cream off the top of the fluid with a spoon. When you begin to see watery skim milk in the spoon, stop skimming. Pour the cream into a jar, cap the container tightly and let it sit on the kitchen drainboard for approximately 12 hours.
3. Pour the cream into a larger container. Shake the larger container to agitate and congeal the butter. This takes about 30 minutes.
4. When the cream gets heavy, shake with less vigor. The heavy mass will turn yellow, become firm and separate from the milk.
5. Put the butter in a bowl and work it and let the buttermilk drain off. Add some salt to the butter and work it in. The butter is done when your satisfied with the taste.
6. Combine 1/4 c. warm water, 1 tbl yeast yeast, 2 tbl. sugar, 2 c. flour and 2 tsp. salt in a bowl. Add the egg, milk, butter and continue beating until creamy. Add the remaining flour if nessecary. Keep dough moist.
7. Remove dough and oil the bowl. Return the dough to bowl and cover with dish towel until doubled, about 2 hours.
8. Coat a work surface with a little bit of cornmeal. Roll the dough out about 1/2 inch thick and cut out muffins.
9. Heat a cast-iron skillet until very hot.
10. Put muffins in pan and immedietly turn down heat to medium. Cook muffins 10 to 15 minutes per side.