44 How to Make Creamery Butter on the Farm 



a starter. Absolute cleanliness must be used in mak- 

 ing starters. All utensils should be washed clean and 

 scalded when being used. Never put thermometer in 

 mouth when taking temperatures. It will transfer the 

 germs into the starter. 



When starter is ripe stir it thoroughly so as to break 

 up the curd; then cool to 60 if used at once and to 

 50 if held any length of time. 



When the cream to be churned is heated to proper 

 temperatures for ripening, add the starter, stirring the 

 cream so the starter will be well stirred into it. Then 

 let the cream stand until ripe. 



Cream containing from 18 to 20% of butterfat 

 should have 2 quarts of "starter" to each 10 gallons of 

 cream or less. Two quarts of starter will not do any 

 harm in five gallons of cream. Cream containing from 

 28 to 35% of butterfat should have 3 quarts of "start- 

 er" to 10 gallons of cream. 



Cream should never contain over 35% butterfat to 

 get good results in churning. 



When cows are milked a long time (strippers) the 

 cream is very difficult to ripen as it contains a large 

 percentage of milk sugar, and will ripen slowly, espe- 

 cially when fed on dry feed in winter time. The per- 

 centage of "starter" can be increased under these con- 

 ditions and higher temperatures used. Great care 

 must be taken as such cream will develop undesirable 

 flavors if held too long or ripened too long before 

 churning, causing bitter flavor in the butter. 



A Few Things to Remember. 



Remember that the lactic acid germ is a tiny, deli- 

 cate plant. 



