BUTTER. 303 



twenty or twenty-four hours, when the ferment will be 

 found thick and in the proper condition for mixing with 

 the cream or milk to be ripened. 



Ho7v to use the Ferment, — First bring the cream or milk 

 in the vat to a temperature of 66° to 70° Fahrenheit, when 

 the ferment is to be thoroughly mixed with the cream or 

 milk in the proportion of 2 per cent of the ferment to the 

 amount of cream, or milk to be ripened. Remove one or 

 two inches of the top of the ferment, which is not desirable 

 to use, and strain the rest through a fine strainer or hair 

 sieve into the milk or cream. The finer the ferment is 

 broken up the more effective its operation will be. After 

 the cream or milk and ferment are well stirred and mixed 

 at the above temperature, the vat must be closed and al- 

 lowed to remain undisturbed until the cream is ripened, 

 requiring from twenty to twenty-four hours for the opera- 

 tion; the cream when ripe will be found thick, mildly acid, 

 and in the proper chemical condition, requiring only to be 

 cooled to the proper temperature for churning. 



Churning. — The best temperature for churning depends 

 'JO much upon circumstances that the range is very wide, 

 from 55° to 68° Fahrenheit. The richer the cream in but- 

 ter-fat the colder the temperature should be, and the more 

 milk the cream contains the higher the churning tempera- 

 ture should be. After the cream or milk and ferment are 

 mixed, no more stirring is admissible, as any agitation of 

 the cream afterwards retards the ripening process. 



Butter by Shalloza-pan Creaming. — Raise the cream in a 

 .'.emperature of about 60° F. ; avoid as much as possible 

 ■,;kimming milk in with the cream; ripen at about 65' F. ; 

 ohurn at 60' to 62°. Free the granules of butter from the 

 buttermilk by washing in water, temperature about 55°. 

 Salt, I oz. to I lb. of butter. 



Butter by Deep Cold Setting and Cooley System. — Raise the 

 cream in ice-water; milk may be skimmed in with the 

 cream or not as desired; with the Cooley cream a very 

 considerable portion of milk added to the cream will pro- 

 duce no bad effects. Ripen at a temperature of 68° by 

 adding lactive ferment; churn at temperature of 58° to 65°; 



