36 How to Make Creamery Butter on the Farm 



sure that the temperature of all the cream in the barrel 

 is uniform. Use a tested dairy thermometer. Then 

 let the cream cool down to about 75 degrees. 



Cover the barrel with a clean cloth, and then with 

 a heavy rug or blanket or something to retain the heat 

 that is all there is to do. In the morning when you 

 are ready to churn you will find the cream ready, 

 ripened every bit of it and all to the same degree. 



Or you can hold the cream at churning temperature 

 for an indefinite length of time, by adding more hot 

 water as may be necessary. 



When the cream has a sour yet pleasant taste and 

 a good body it is ready to churn. 



After the cream is ripened, especially in the summer 

 time, it may be too warm, and if so, you can cool it to 

 the right churning temperature by pouring cold water 

 through the ripening coil. 



Cooling Cream. Before churning, the ripened cream 

 should be cooled down to the right temperature. The 

 object of cooling the cream down is also to get it in 

 such a condition that all of the butterfat particles will 

 come out of the cream when it is churned. If cream 

 is churned at too high a temperature, there will be a 

 certain loss of butterfat particles in the buttermilk. 

 The Minnetonna Ripening Coil will quickly cool down 

 the cream to the proper churning temperature by run- 

 ning cold or ice water through it. The correct tem- 

 peratures of cream for churning are given in Chapter 

 VIII. 



When you are through with the ripening coil pour 

 out the water, wipe ripener dry and hang it up in the 

 sun or a warm dry place until you want it again. 



