Grade 



Date 



(52) EXERCISE 32. 



Object. — To churn butter from ripened cream (first churning exercise). 

 Apparatus. — Churn; cream; scales; thermometer; pails; salt; color; etc. 

 (Two or more students may work together in all churning exercises.) 



Note. — Students going into the laboratory should first note the work to be done, 

 which will be found on the slip on the bulletin board or on the blackboard. 



General Instructions for Churning. — The principle of churning is the proper agitation 

 of the cream that the butterfat which is in it is properly and thoroughly separated out. 



Before churning, the cream should be properly ripened. That is, it should have been 

 held at the proper temperature that the right amount of acidity may have developed in it. 



The cream should have an acidity of from .3 to .5 per cent and be held at the tempera- 

 ture required for churning at least two hours before churning. The churning temperature 

 will necessarily vary in the different seasons, but should run about 52-54 in the summer 

 and 54-58 in the winter. 



The churn should be thoroughly scalded out to remove bad odors or taints and then 

 cooled down with cold water. The cream should then be weighed and placed in the churn 

 and the churning process started. 



If a barrel churn, churn until the butter begins to break in small granules about the 

 size of a grain of corn. Here the churning should stop. It should take not over 30 minutes 

 to reach this stage if the cream was properly handled before starting to churn. If it takes 

 less than 15 minutes it may mean that the churning temperature was too hot. 



Draw off the buttermilk through a sieve that the small particles of butter may not 

 be lost. Take the temperature of the buttermilk. Pour over the butter, in the churn, 

 about the same amount of water as cream used in the churning and from 4° to 10° cooler 

 than the buttermilk. Rinse the butter in this water for about 15 to 20 revolutions of the 

 churn. Draw off the water, and take the butter out on the working board and salt, using 

 about one ounce of salt to the pound of butter. The salting may be done in the churn if it 

 has a worker. 



After salting, allow the salt to dissolve, then work the butter until the salt is in all 

 parts and the buttermilk is out. Print and wrap in clean parchment paper. 



Wash and scald all utensils and leave hot to dry. 



Student A. Weigh out the cream for churning; get the temperature right, 

 add butter-color if necessary, place cream in churn; make all necessary 

 observations, record data; scald the butterworker and other wooden- 

 ware and then chill thoroughly with cold water; get the necessary 

 rinse water and have it at the right temperature. Weigh the salt and 

 have things ready when churning is done. Draw off buttermilk, rinse 

 butter, place butter on worker, salt, work and print. Finish recording 

 data. (Record all data on the following page.) 



Student B. Scald the churn with hot water and then chill thoroughly with 

 cold water. Run the churn, take samples of buttermilk and wash up 

 the churn. In washing up the churn rinse with luke-warm water and 

 then wash thoroughly with scalding water and washing powder and 



