BTJTTEU MAKING. 75 



forms, as not only costing less but being easier to keep 

 clean. 



The churning should be steady and not violent. A. too 

 rapid or sudden separation of the butter from the butter- 

 milk is not desirable. It is no recommend for a churn 

 that it churns quick. Such a churn is apt to injure the 

 so-called grain of the butter and make it salvy and 

 greasy. The least churning that will separate the butter 

 from the buttermilk is the best. 



WHEN TO STOP CHURNING. 



The improved modern method, now in practice by 

 the best butter makers generally, is to stop the churn as 

 soon as the butter is collected in particles the size of 

 wheat kernels. Just before this, when the first signs of 

 the separation of the butter is seen, the sides of the churn 

 are washed down with cold water usually below 00 

 degrees, or about 55 degrees to not only prevent waste, 

 but to harden the butter and make it easier to handle. 

 When the granules are the size of wheat kernels, the 

 butter is drawn off or the butter taken out of the butter- 

 milk, as the case may be. If the butter is left in the 

 churn, water is poured in to float the butter, which is 

 then gently agitated a moment and the water drawn off. 

 This operation is repeated until the water runs clear. 

 Sometimes one of the washings is in brine, which coagu- 

 lates the caseine into a soluble form and prepares it to 

 be washed out afterward. In this way, it is believed that 

 purer, longer-keeping butter can be made. In some 

 ca.x<>s. however, butter makers have customers who want 



