CHAPTER VIII. 



Starters 



CREAM held at 50 degrees Fahrenheit or there- 

 abouts will not ripen or sour at once. In fact, 

 it will keep a long time at that temperature. 

 Before you ripen it, you must warm it to about 65 or 

 70 degrees Fahrenheit. It has been customary on 

 most farms to let the cream sour or ripen of its own 

 accord, but there are several reasons why this should 

 not be done. 



First again, comes flavor. If we were sure the right 

 kind of bacteria were in the cream and enough of them 

 to eat up any objectionable kinds which may have 

 found their way in, there would be no necessity for 

 using "starters." 



But as we have no way of knowing this, the safest 

 way is to put in the right kind of starter in sufficient 

 quantities, so you will know just what the results will 

 be beforehand. 



Then too, if the cream is allowed to ripen of its own 

 accord, you will have to churn when the cream is 

 ready, which may not be a convenient time. If the 

 cream is kept sweet until the starter is put in, it can 

 be so timed that it is ready when you want it, be that 

 morning, noon or night. 



Another reason for using the starter, and an impor- 

 tant reason, is that you will get better butter of a more 



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