68 How to Make Creamery Butter on the Farm 



to 20 minutes. When curd begins to get firmer pour 

 into a clean sugar sack and let the whey drain off. 

 Then wash the curd by pouring a small amount of 

 water into sack at a temperature of 85 to 90 degrees. 

 This will remove rancid flavor. Salt at the rate of 

 one-half teaspoonful of salt to pound of cheese; then 

 keep in a cool place until ready to serve. When serv- 

 ing, add a little sweet cream and work with a long 

 spoon. This gives the cheese a fine texture. Never 

 add cream until ready to serve as the acids in the 

 cheese will cause curd to become sour, especially in 

 hot weather after cream has been added. 



