CHAPTER XXXIV 



DIFFICULTIES IN CHURNING — 

 CAUSES AND REMEDIES 



"Few things are impossible to diligence and skill." 



A LMOST all the difficulties met with in the 

 '^*- dairy can be avoided by wisdom and care; 

 but as they do come, it is expedient to know how 

 to meet them. The causes of cream not churning 

 within a reasonable time are various : 



1. Too much cream in the churn. If it swells 

 and nearly fills the churn, concussion practically 

 ceases. Remedy: Take out half the cream and 

 make two churnings. It will save time, butter, 

 and patience. A person is almost a saint who 

 can be good-natured at the end of three hours' 

 hard churning. Never fill the churn over half full. 



2. Cream too poor in fat. Where there is a 

 large amount of skim-milk in the cream, the fat 

 globules do not have the same concussion or chance 

 of coming in contact and massing together. Such 

 cream requires a high churning temperature to 

 soften the globules, so that with the lessened force 

 and contact they may adhere to each other. Rem- 

 edy : If the temperature has been low at starting, 



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