RIPENING AND CHURNING CREAM. 



201 



of curd are heavier than the butter or water 

 and will sink to the bottom of the churn when 

 liberated from the butter and can be drawn 

 out with the wash water. But if the 

 butter is allowed to settle down onto 

 ^hese particles of ctird they adhere to 

 ihe butter and it is impossible to get 

 lihem out by washing. The cream 

 ihould not be allowed to become suf- 

 liciently sour to cause this condition, 

 l)ut we sometimes get caught by a sud- 

 len change in the weather or some 

 )ther cause and then should know 

 liow to make the best of the situation. 

 Many churn too quick.— Do not let 

 he desire to do quick churning lead 

 'ou astray. Time is a minor point. 

 Oream with a high per cent of fat and 

 I, temperature of 62 to 64 deg. may 

 lie churned in a few minutes, in some 

 jases as short a time as ten minutes, 

 l)ut you will secure better butter 

 ^j^hen you reduce this temperature 

 iO deg. and churn one hour. You 

 will also secure more exhaustive 

 churning; there will be less fat in the 

 buttermilk. 

 Have tested thermometer. — Every 

 butter-maker should have a tested thermometer 

 as a standard. Do not use it for any purpose 



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