FARM DAIRYING 



and the other sweet, I have found that five times 

 out of six the sweet cream churned the quicker; 

 but there was a slight difference in the weight of 

 the butter — an average of not more than two 

 ounces on seven pounds, in favor of the sour 

 cream, which was due likely to less casein in the 

 sweet-cream butter rather than to the slight in- 

 crease in the loss of fat in the buttermilk. 



No fresh cream should be added within eight or 

 ten hours of churning; and it is well to have the 

 cream at churning temperature, preferably below 

 it, for several hours previous to churning. This 

 applies to sweet cream as well as to the sour. 



ADDING THE CULTURE 



When beginning to collect cream for a churn- 

 ing, if it is to be ripened, add to your first skim- 

 ming a culture which you know has a clean, pleas- 

 ant acid flavor and smell. 



This culture may consist of a cup or two of the 

 sour cream on hand for churning, or the same 

 amount of good-flavored sour skim-milk. I do 

 not advocate the use of buttermilk as a culture. 

 It may be all right, or again it may not be. It 

 has had several more chances of going wrong from 

 being in the churn, pail, etc., so for these reasons 

 I prefer the sour cream. The object in adding cul- 



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