Churning 51 



If churned at too high a temperature higher than 

 58 degrees in summer or 62 degrees in winter the 

 butter is likely to have a greasy appearance. If 

 churned at too low a temperature less than 52 degrees 

 in summer or 58 degrees in winter the butter will be 

 hard and often incomplete and will not hold much 

 moisture, in that way reducing the overrun. 



Directions for Operating the Minnetonna 

 Home Creamery. 



It is best not to fill the barrel over half full and 

 many find that the best results are obtained when the 

 barrel is less than one-third full. 



The reason for this is that the more the cream is 

 agitated, the quicker the butter is made and the better 

 the butter that results. And when the barrel is too 

 full the agitation is not as thorough as necessary 

 to produce the best results. 



Furthermore, the barrel should be operated at the 

 speed given in the special directions for the type of 

 Minnetonna Home Creamery you possess. (See spe- 

 cial directions in the back of this book.) 



If the barrel is operated slower than directed, the 

 butter will not come as quickly as desired. 



If it is turned too rapidly the cream will cling to 

 the sides and part of the butter will be lost. 



There are several methods of telling when the churn- 

 ing is complete, but the best and simplest way is to 

 note the size of the flaky granules, which should be 

 shaggy and the size of kernels of corn. 



Notice carefully the little glass peep-hole in the side 

 of the barrel. During the churning this little round 

 glass is always milk-wet. The very first time the glass 



