54 How to Make Creamery Butter on the Farm 



If the wash water, when drawn off, is not clear but 

 is quite milky, the butter should be washed again. 

 Use water a few degrees lower than the butter and 

 about half as much as the first wash. Washing the 

 butter improves its flavor and keeping qualities. Be 

 sure to have pure water, for impure water might have 

 more undesirable effects than the buttermilk. 



Salting Butter. 



First mix the salt in enough water so that the dirt 

 will rise to the top. Then pour off the water until the 

 dirt is removed, thus washing the salt. In winter the 

 water used for this purpose should be just warm 

 enough so that the chill is off about 68 to 70 degrees. 

 In summer it should be straight from the pump, as cold 

 as possible. 



Next, take the ladle, make a trough in the roll of 

 butter that lies on the shelf in the barrel, add salt, dis- 

 tributing it evenly from one end of the butter mass to 

 the other. 



Home-made creamery butter can be salted higher 

 than butter for New York market. Use two ounces 

 of salt to one pound of butter to be made. 



To determine ultimate amount of butter to be made 

 from given batch of cream, add one-fifth to weight of 

 butterfat. 



For example: 50 Ibs. cream testing 30% requires 36 oz. 

 salt. 



50 Ibs. cream testing 30% equals 15 Ibs. butterfat. 



H of 15 equals 3 Ibs. 3 Ibs. added to 15 equals 18 Ibs. butter. 



2 oz. salt to Ib. butter 2x18 equals 36 oz. salt. 



Over Salting. 



When too much salt has been used, the percentage 

 can be decreased by adding cold water, working a few 



