Starters 45 



That heat may very easily destroy its life. 



That cold does it no injury whatever. 



That high acid weakens and finally kills it. 



That a temperature between 65-75 F. is most fa- 

 vorable for the production of a good quality of acid. 



Always use a thermometer when setting a starter. 



Never pasteurize without knowing the time and 

 temperature applied. 



Never use old, acid or unclean milk. 



Never use anything but glassware or good tinware 

 for handling your starter. 



Have a well tinned starter can. Copper is poison to 

 the good flavor of lactic acid. 



Try to be a good judge of conditions as they arise. 



Do not think that the starter will take care of itself. 



Do not think that any kind of sweet milk is good 

 for making a first-class starter. 



Do not shake up the starter until it is to be used. 



Home-Made Starter. 



Take 2 quarts of milk; select the milk from the 

 newest milk cow that gives the most milk. Cool and 

 stir this milk so as to drive off all animal heat; then 

 heat to 85 degrees and place in a Mason fruit jar; set 

 it where the temperature will stay at 85. It coagu- 

 lates (sours) in 10 to 12 hours. This starter should 

 be stirred until all the lumps break up and it appears 

 like rich cream. Then cool to 50 and it can be trans- 

 ferred into the cream to be ripened. 



Should there be an unpleasant odor or taste to the 

 starter, it should not, of course, be used. No matter 

 how careful you may be this sometimes happens. It 

 is advisable to have two or three jars of starter going 



