BUTTER AND CHEESE MAKING 



121 



about the size of wheat grains the buttermilk 

 should be drained off and some clean, cold water 

 added and the butter washed. Care should be 

 exercised to prevent overchurning, for when but- 

 ter is gathered into large lumps it cannot be 

 washed properly. Since the purpose of washing 

 butter is to remove the curd, it is very essential 

 that the granules be left small so that the 

 curd can be easily re- 

 moved. The amount of 

 salt is governed by the 

 demands of the market. 



Salting. Probably the 

 best way to add the salt, 

 when small quantities of 

 butter are made, is to 

 termed 

 "7,re* tmimg," By this 

 method a small quantity 

 of water is added to the 

 salt to partly dissolve it, 

 and then this brine and undissolved salt are added 

 to the butter in the churn after the butter has 

 been washed. 



Working and packing. During the working 

 process the salt should be given time to dissolve, 

 so that when the butter has been worked enough 

 there will be no grittiness. It is very essential 

 that the salt be uniformly distributed through- 



Fig. 34. The barrel churn. 

 A modern tool for making 

 home-made butter. 



