48 FIRST LESSONS IN DAIRYING 



warm water until the desired temperature is se- 

 cured. 



Straining. If the buttermilk is strained through 

 a cheese-cloth or hair strainer as it runs from the 

 churn, it will catch crumbs of butter that will be 

 lost otherwise. If the butter does not separate so 

 as to strain readily, it is probable that the churning 

 has not been carried far enough. If the cream is 

 very rich, it may be necessary to thin the butter- 

 milk with water in order to draw it off easily. 



Washing. The keeping quality and flavor of but- 

 ter are much increased by the thorough removal of 

 the curd. This can be more easily and thoroughly 

 done if the churning is stopped when the butter is 

 in granules, than if gathered into a solid mass. 

 Butter should be washed once or twice with water 

 about the temperature of the buttermilk. The 

 washing is sufficient when the moisture left in the 

 butter is clear and free from milkiness. Excessive 

 washing may remove some of the volatile oils, less- 

 ening the delicate flavor of the butter. If the rinse 

 water is more than three or four degrees colder 

 than the churning temperature, the outside of the 

 butter granules will be hardened, while the inside 

 will remain soft. If salt is added while the butter 

 is in this condition, it will not be evenly distributed 

 and mottled or streaked butter will result. 



Salting. The best salts made for use with butter 

 should be used. They are not so fine, dissolve more 

 easily, and usually have less insoluble matter in 

 them than do the table salts. The salt may be added 

 in the form of brine. This method insures a mild 



