50 How to Make Creamery Butter on the Farm 



for home creamery buttermaking. (See table on tem- 

 peratures). When cream is put into churn it will be 

 noticed that the temperature will rise during the churn- 

 ing process, as much as 4 degrees. This is caused by 

 the agitation friction. This occurs especially in warm 

 weather. 



The following table shows the different tempera- 

 tures at which cream can be churned at different sea- 

 sons with different percentages of fat in cream: 



In very cold weather or when using cream from 

 cows long in lactation period or fed on dry feed, you 

 can safely churn at 62 degrees F. ; and in warm 

 weather or where the cows are fresh and fed on green 

 feed, you may go down to 52 degrees F. ; but these 

 are conditions the person on the job must look into for 

 himself. 



The best way to discover the proper temperature 

 would be to take the temperature at different times 

 and then stick to the one which obtained the best re- 

 sults. 



It takes a little longer to churn at a low temperature 

 than it does at a high one, but so much better butter 

 can be made where you churn at a low one that we 

 strongly advise it. If it is churned at about 60 degrees 

 the butter should break in from 15 to 25 minutes, or 

 if at 52 degrees in from 25 to 40 minutes. 



