Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1870-02-25
CHUksNsNG EEig. CREAM Gss THE
MILK.

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MILK.
Charles II, Burwell, of Bellevillc,
Wis, writes to Hon. X. A. Willard,
wishing to know which is the best
method ofmaking butter to ci,urn the
cream or the whole of the milk To
this question Mr.. Willard replies as
follows, through the Rowa1 Neac
Yorker !:
REMARKs.-1. In butter making,
our preference is to set the milk,
and get the butter from the cream
skinned off. When milk is properly
set, and the cream taken off and
churned in proper manner, there is
more probability of obtaining sweet,
nice favored butter, and securing
good color, than when the butter is
made from churning the whole milk.
We like to have the cream raised
quickly, and to have it taken off be-
fore the milk becomes sour. When
cream is left standing on the milk
until it is thick and tough ''like a
leather apron" and thesnilk becomes
old and decomposed. it will be diff
cult to make fine butter from it.
Cream should be removed from the
milk while it is sweet, and before it
has formed a tough pellicle or skin
on the surface. # the milk has been
properly set, and the cream raised
quickly, it should be taken off by
some dipping utensil. Dip off care
fully until you reach the milk, which
i easily distinguished from the thin
cream by its blue color. Thin cream
cannot well be skinned with the old
fashioned perforated tin-skimmer.
2. 1t is claimed, and with some
reason, that churning ''the whole
milk" makes more butter than 10 set
the milk and churn the cream. In
setting the milk there is always q
small portion of cream remaining in
the milk after skimming; and again,
in churning "the whole milk" there
are more shells of caseine mixed with
the butter. This cheesy matter in
creases the weight, but diminishes
the quality of the butter. The shells
Of caseine also give whi,ish ap-
pearance to the butter, injuring its
color. We do not say but that very
good butter may be made by churn,
ing "thc whole milk" but it is more
difficult than to make from the cream;
and hence for a choice article, of fine
color, full of aroma, and of long keep
ing qualities, we should advise setting
the milk aad churning cream.
3. A temperature of about sixty
five degrees, or a little above, is said
to be the best for c!lurning "lhe
whole milk" if sweet but the usual
temperature employed IS from sixty
to siAty-fve degrees.
The process of making butter by
churning the milk and cream together
is practiced to some extent in Holland.
In the Dutch process the milk is put
into deep jars in a cool place, each
meal or portion MIXED at one time,
being kept separate. AS soon as
there is the least appearance Of 0cid-
ity, the whole is placed in an upright
churn to be churned. When the
butter begins to form its small kennels,
the contents ofthe churn are emptieh
on sieve that lets the buttermilk pass
through. The butter is then formed
into a mass.
In some of the dairy districts Of
Scotland the process is somewhat
similar. The milk when it is drawn
from the COW is placed from six to
twelve hours in cooler. When
completely cooled the whole meal
is emptied into large wooden tub
or vat. If the vat is sufficiently
and a second meal of
milk has become cold before the
first exhibits any acidity, the two
may be mixed together. A lid OF
cover is then put over the vat, which
is allowed to stand undisturb ed until
the milk has soured and become
loppered or coagulated. When it
has arrived at this state it is fit to be
churned. 1t is put in the churn and
agitated few minutes merely to
break the coagulum ofthe milk. The
mass is then brought to a tempera-
lure of seventy degrees, or a little
more, and churncd.
In some sections, the milk is
churned sweet, either few minutes
After milking, or the nights and
messcs of milk mingled
and churned in the after.
noon.
4. 1t is more work to churn the
milk than tie cream. When it is
desired to turn milk to most account
or profit, it should be set for cream,
and, this being removed, the skim
milk may then be removed into "skim
cheese Small skim chooses well
made, meet with ready sale, and at
. fair price. The whey resulting
from the manufacture of the skim
cheese, when mixed with meal, is
turned to good account as feed for
hogs, and in this way nothing is
waited