S60 OF THE SEPARATION OF BUTTER. 



their coverings, and unite into a film of melted fat. In like manner, 

 when milk and cream are strongly agitated by any mechanical means, 

 the temperature is found to rise, the coverings of the globules are broken 

 or separated, and the fatty matter unites into small grains, and finally 

 into lumps, wliich form our ordinary butter. This union of the globules 

 appears to be greatly promoted by the presence of a small quantity of 

 acid — since in the practice of churning it never takes place until the 

 milk or cream has become somewhat sour. 



These two facts afford an explanation of the various methods which 

 are in different places adopted for the preparation of butter. 



1°. Byheatm^ the cream. — When rich cream is heated nearly to boil- 

 ing, and is kept f()r some time at that temperature, the butter gradually 

 rises and collects on the surface in tbe form of a fluid oil. On cooling, this 

 oil becomes solid, and may be readily removed from the water and curd 

 beneath. The fatty matter of the niilk is thus obtained in a purer fonn 

 than when butter is prepared in the usual way. It may, therefore, be 

 kept for a longer period without salt and without becoming rancid, but it 

 has neither the agreeable flavour nor the consistence of churned butter, 

 and is, therefore, scarcely known in our climate as an article of f(X)d.* 



The same oily kind of butter may also be obtained by melting the 

 churned butter and pouring off the trans})areut li(iuid part which floats 

 upon the top. This is the only form in which sweet butter is known in 

 many parts of Russia. In warm weather it has the consistence of a 

 thick oil, is used instead of oil for many culinary purposes, and is de- 

 noted, indeed, by the same Russian word. It may be kept for a consi- 

 derable time without salt. 



2°. By ckurning the cream — a. Sour cream. — Cream for the purpose 

 of churning is usually allowed to become sour. It ought to be at least 

 one day old, but may with advantage be kept several days in cool 

 weather — if it be previously well freed from milk and be frequently 

 stirred to keep it from curdling. 



This sour cream is put into the churn and worked in the usual way 

 till the butter separates. This is collected into lumps, well beat and 

 squeezed free from the milk, and in some dairies is washed with pure 

 cold water as long as the water is rendered milky. In other localities 

 the butter is not washed, but, after being well beat, is carefully freed 

 from the remaining milk by repeated squeezings and dryings with a clean 

 cloth. Both methods, no doubt, have "their advantages. In the same 

 circumstances the washed butter ma^'^ be more easily preserved in the 

 fresh state, while the unwashed butter will probably possess a higher 

 flavour. 



b. Sweet cream. — If sweet cream be put into the churn the butter may 

 be obtained, but in most cases it requires more labour and longer time, 

 without, in the opinion of good judges, aflbrding in general a finer 

 quality of butter. In all cases the cream becomes sour during the agi- 

 tation and before the butter begins distinctlj^ to form (see p. 554.) 



c. Clouted cream. — The churning of the clouted cream of this and 

 other countries forms an exception to the general rule just stated, that 

 more time is required in the churning of sweet creams. Clouted cream 



" It is said, that when melted butter is poured into very cold water, it acquires the consig' 

 tency and appearance of common butter. 



