Rensselaer Union, Volume 9, Number 38, Rensselaer, Jasper County, 7 June 1877 — Where and How to Churn. [ARTICLE]

Where and How to Churn.

According to the Scientific Farmer. “Churning cream to make good butter is not so simple a process as some may think. It must be-churned at the proper time and at the proper temperature, and the churn should be stopped as soon as the cream has broken, but before the butter has gathered in large balls. In warm weather it is of great importance to watch the pro. cess closely, and to notice just when this change is to take place. At this time add enough cold water (not’ice) tn reduce the temperature of the mass to about fifty-six or fifty-eight degrees, and then complete the churning, which will be as soon as tlie butter is in a granulated form, with particles about the size of peas. Then draw off the buttermilk and dish in cold water, repeating the washing until the water drawn off appears clear. Now take out a layer of butter into the tray,and sprinkle on finely sifted salt, at the rate of about an ounce of salt to the pound (more or less as'consumers may wish). Then take out another layer of butter and salt as before. After the but ter is salted, set it away for it “to take salt” and “harden the grain.” Now work it a little with a wooden paddle, and set it away again until next day, when it will need but little working before preparing it for the market. By handling in this way you will get a clean bright article, with a perfect or unbroken grain, which will keep sweet whether consumed immediately or packed dowh for future marketing. If the butter is soft and white, it is from a lack of proper cooling before churning and it may be hardened by putting in about three times the usual amount of salt, and working it a little for two or three mornings.” Many of our very best dairymen and butter-makers of Philadelphia, gild edged butter, from two to three ounces of salt to five pound of butter. In this case the salt is usually added at the final working, and of course all remains in the butter.”