Ripening the Cream 



35 



If you churn cream that is soured in the old fash- 

 ioned way, by letting it stand for four or five days, it 

 is not ripened evenly on churning day, and conse- 

 quently, you lose a lot of butterfat in the buttermilk. 



Cream must be ripened evenly and all to the same 

 degree ; then there won't be any loss of butterfat, and 

 you will make the best grade butter. 



The Minnetonna patent ripening coil is 

 sold exclusively by the Minnetonna Com- 

 pany and its dealers. See their Dairy Sup- 

 ply catalog. 



The Minnetonna Ripening Coil enables you to get 

 this ripening process done just right. First clean and 

 scald out the barrel of the Minnetonna Home Cream- 

 ery thoroughly. After having cleaned the barrel thor- 

 oughly, pour in the cream, first having taken out the 

 shelf put in the ripening coil, and fill it with hot 

 water, not too hot, but about 90 degrees. 



Strain the cream into the barrel. This will break 

 up the body of the cream and remove any dirt which 

 may have found its way in. With the body of the 

 cream broken, the churning will be both complete and 

 easy. 



Stir the cream by gently rocking the ripening coil 

 several times so that all the cream will have an even 

 temperature. 



Raise the temperature of the cream to about 80 de- 

 grees stir the cream gently with ripening coil. Be 



