STARTERS. 



Commercial starters have been mentioned 

 before and the manufacturers give full 

 directions for use. Remains only to suggest 

 the making of a good home-made one. 



The milk used should be from a fresh- 

 milking, healthy cow and extra care taken 

 to secure it in a cleanly manner. Run it 

 through the separator before the other milk 

 (so as to haVe the machine clean), condemn 

 the first quart or so run through and gather 

 as much as needed in a carefully cleaned 

 and boiled can. Or, set it in ice water for 

 12 hours in a boiled can, skim the cream 

 and dip out what's needed without disturb- 

 ing the bottom layer, for fear there might 

 be some sediment. 



Skim milk thus secured is better than 

 new milk, but if either of these two skim- 

 ming systems cannot be used it is better 

 to use new milk. 



(Fig. 38) Regulate the temperature (in a hot wa- 



ter bath) to 85 or 90 deg. and place the can in a hay box, or where 

 the temperature will not drop below 75 deg. 'and leave it undis- 

 turbed until loppered. It should be watched so that when lop- 

 pered it may be used soon after, or removed at once to a refriger- 

 ator or hung in ice water. Care should be taken not to shake Of * 

 disturb it, so as to break the curd and let out whey. If thus chilled 

 at once it may be kept in good condition if undisturbed for i* 

 hours or more. 



When it is wanted for use, skim an inch off the top (as this may 

 have become contaminated), dip out all but the bottom layer, and 

 stir it up well so as to have a homogeneous, smooth mass, which 

 should have a clean, sharp acid taste, and a pleasant aroma, and. 

 if, when first cut, it showed a clean solid face without bubbles or 

 pinholes, it should be all right. If it is in any way tainted, con- 

 demn it and ripen the cream at a higher temperature without 

 starter. 



In creameries where they cannot get enough "perfect" milk 

 to make the starter, it is better to get a quart or two from two or 



