RIPENING AND CHURNING CREAM. 201 



of curd are heavier than the butter or water 

 and will sink to the bottom of the churn when 

 liberated from the butter and can be drawn 

 out with the wash water. But if the 

 butter is allowed to settle down onto 

 these particles of curd they adhere to 

 the butter and it is impossible to get 

 them out by washing. The cream 

 should not be allowed to become suf- 

 ficiently sour to cause this condition, 

 but we sometimes get caught by a sud- 

 g den change in the weather or some 

 | other cause and then should know 

 | how to make the best of the situation. 



M 



w Many churn too quick. Do not let 

 | the desire to do quick churning lead 

 o you astray. Time is a minor point. 

 3 Cream with a high per cent of fat and 

 o a temperature of 62 to 64 deg. may 

 * be churned in a few minutes, in some 

 cases as short a time as ten minutes, 

 but you will secure better butter 

 when you reduce this temperature 

 10 deg. and churn one hour. You 

 will also secure more exhaustive 

 churning; there will be less fat in the 

 buttermilk. 



Have tested thermometer. Every 

 butter-maker should have a tested thermometer 

 as a standard. Do not use it for any purpose 



