CHAPTER XL 



Washing, Working, Salting, Packing 



Drawing off Buttermilk. 



WHEN the churning is done, open the faucet 

 at the bottom of the barrel to draw off the 

 buttermilk. This should be done as soon as 

 the churning is complete. It is important to leave the 

 faucet open as long as the buttermilk runs out. The 

 faucet connects with a strainer tube made of perforated 

 metal, which prevents the loss of any butterfat par- 

 ticles. Next, close the faucet and pour some clean, 

 cold water into the barrel. After 8 to 10 turns of the 

 barrel on slow speed, draw off this water and the butter 

 is then thoroughly cleansed of buttermilk and ready to 

 work. Buttermilk, if left in the butter, has a tendency 

 to cause it to sour and spoil. Under the old method 

 of making butter it was very difficult, and at times 

 impossible, to get out all of the buttermilk. 

 Washing. 



The butter should be washed with water from 2 to 

 10 degrees colder than the buttermilk and twice as 

 much water used as buttermilk in small machines. 

 Great care should be taken as to the temperature of 

 the wash water. When buttermilk has a tempera- 

 ture of 62 or above, the wash water can be 50 F. When 

 buttermilk is below 60, the water can be 2 to 4 degrees 

 lower than the buttermilk. 



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