FARM DAIRYING 



takes longer to drop. The speed should be 

 slackened at this point. 



After the butter breaks, keep up the speed and 

 watch the sight glass, to see how the butter is 

 gathering. If the gathering process is coming on 

 quickly, add a couple of quarts of water several 

 degrees lower than the cream. We often have 

 the water very cold, if the churning has been too 

 quick. This water retards the gathering, lessens 

 the likelihood of over-churning, and gives a more 

 exhaustive churning. 



If conditions are normal the water may be ad- 

 ded just before the churning is completed, revolv- 

 ing the churn rather rapidly after it has been 

 added. The water thins the buttermilk. This 

 gives the butter a better chance to float and the 

 buttermilk runs off more freely. 



WHEN TO DRAW THE BUTTERMILK 



When the butter is the size of wheat grains it 

 is sufficiently gathered. Look frequently at the 

 inside of the churn lid. When no tiny specks of 

 butter, and only a few large ones, are seen on it, 

 the churning is usually finished. Other signs are : 

 the butter standing out well on top of the butter- 

 milk with foam bubbles over it, and when no 

 particles of butter come with the first drawn 



[ 190] 



