FROM CHURN TO PACKAGE 



139 



The temperature should be about 54 to 58 F. If the 

 temperature is too low, the butter will be too hard to work 

 in the salt nicely. When the butter is hard, extra working 

 is required and it is likely to be tallowy. If the butter is 



FIG. 47. The churning process is complete. The 

 granules are about the size of a kernel of corn. 



too soft, it will be greasy. Revolve the churn, in high 

 speed, ten to fifteen revolutions to complete the washing. 

 Both wash waters should be drained from the churn 

 through a strainer. 



