Butter Making 25 



This cream should be reduced with milk to the cor- 

 rect percentage for churning. It may be made into 

 butter the same as any cream. It is best to pasteur- 

 ize it and add a larger percentage of starter. Be- 

 cause the whey naturally contains the softer fats, 

 whey butter is apt to be soft-bodied. For this 

 reason, it should be churned at as low a temperature 

 as possible. If the milk from which the whey is 

 obtained was of good quality, the cream separated 

 as soon as the whey was drawn and the directions 

 above followed, whey butter should be of good 

 quality. 



