BIPENINO AND CHURNING. 141 



speoks, in case there are any. Draw the butter- 

 milk through a fine sieve, and wash it as little 

 as practical to remove the buttermilk. Here is 

 where the cold churning has the advantage, as 

 the butter will not need so much washing. 

 When the butter gathers at 62 to 64 deg. it will 

 need three washings to remove the buttermilk 

 and it will then show milky when it is worked; 

 but if it gathers at 52 to 54 deg. it will require 

 but one washing, if any, and I am confident we 

 will have a better flavor if not washed at all. 

 When washing do not allow the butter to re- 

 main in the water any longer than is absolutely 

 necessary. Eemove the water as soon as it has 

 done its work. Allowing butter to lie in water 

 is a vital mistake, as it removes flavor. 



Low Temperature. — Churning at 50 to 52 deg. 

 is a radical change from the general practice 

 and there are still many who do not believe it 

 practical, but it is the daily practice in our 

 creameries in cold weather. It is not unusual 

 but rather the rule that our butter will stand 

 as low as 54 deg. in winter when the buttermilk 

 is removed. To avoid too much washing, churn 

 at as low temperature as possible. To secure 

 the most exhaustive churning, churn at low tem- 

 perature. To chum at low temperature it is 

 necessary to have a rich cream. Do not attempt 

 to chum poor or thin cream at a low tempera- 

 ture, as you will have trouble. I have many 



