138 



THE BOOK OF nUTTEti 



proper size. The butter appears somewhat like a mass 

 of well-popped pop-corn. If churned too long, these 

 butter particles collect in large lumps, and too much 



Fig. 46. — The churning process is not comiilete, for the granules are 

 to(j small. 



buttermilk is incorporated. When too much buttermilk 

 remains in the butter, bacteria will grow on the milk, 

 sugar, casein, and albumin, and thus the flavor of the but- 

 ter is injured. 



8. Drain off the buttermilk through a strainer. This 

 strainer may be supplied with the churn or it may be 

 similar to the wire strainer described in step 4. 



9. In washing butter, pour in just enough water to 

 aid in draining off the liuttermilk. Then close the door 

 securel,y and add about as much water as there was 

 buttermilk drained off. Possibly more water should be 

 employed in this second washing, if the churning is small. 



