FARM DAIRYING 



a little while, then draw off about half of the but- 

 termilk, straining it through a fine sieve or strainer 

 to catch any particles of butter. The liquid thus 

 reduced, and the churning continued, the butter 

 should soon gather into the required-sized gran- 

 ules. In cases of very poor cream, it may be 

 necessary to reduce the buttermilk further. 



4. Churning in a cold room will lower the tem- 

 perature sufficiently to retard the coming of the 

 butter. Remedy : Warm the cream as before de- 

 scribed. Start with the cream warmer than usual 

 under such conditions. 



5. Very rich cream will thicken, or "go to 

 sleep " in the churn, and concussion ceases, or 

 nearly so. Remedy : All that is necessary is to add 

 water or skim-milk at churning temperature or a 

 little lower to thin the cream, so that it can again 

 fall in the churn. 



6. The very slow revolving of the churn causes 

 unnecessary delay in having the butter come. 

 Remedy : Churn as fast as you can, so long as you 

 allow time for the cream to drop. The greater 

 the speed, the greater the force exerted on the fat 

 globules. 



7. Occasionally cream foams badly, almost 

 filling the churn. Such cream is usually poor, cold, 

 and has present a gas-producing ferment. Rem- 



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