Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1891-06-20
THE DAIRY.
churninx md Sailing Butt

Churnlng and Sailing Butter.
To the question, 'fWhat makes butter
ccme?" the United States Ddt7yndn thus
replies:
SIT is not known whether conclusion
or friction, or both, cause the separation
of the butter from the buttermilk in
churning. But we suspect that con-
cussion is the real agent that produces
the separation, as we have really seen
no churn that did not in some way pro-
duce more or less conclusion. All the
churns we have seen used appeared to
produce good results, and we find every
dairyman is satisfied with the work of
the churn he uses, whatever the kind,
style, or patent. We cannot, therefore,
recommend any style of churn as su-
periOr to another, but we prefer the
simple and less expensive forms, as not
only costing less but being easier to keep
clean. The churning should be steady
and not violent. A too rapid or sudden
separation of the butter from buttermilk
is not desirable. 1t is no recommended
ton for q churn that it churns quick.
Such churn is apt to injure the so
called grain Of the butter, and make it
salvy and greasy.
The least churning that will separate
the butter from the buttermilk is the
best. When to stop churning-the i'm
proved model method now in practice by
the best butter-makers is to stop the
churn as soon as the butter is collected
in particles the size of q wheat kernaL
Just before this, when the first signs
Of the separation of the butter is seen,
the sides OF the churn are washed
down with cold water-usually below
60 degrees, or about IS degrees
to not only prevent waste, but to
harden the butter and make it
easier to handle. When the granules
are the size of wheat kernels the butter
is drawn off, or the butter taken out of
the buttermilk, as the case may be. If
the butter is left in the churn water is
poured in to float the butter, which is
then gently agitated for a moment and
the water drawn of. This operation is
repeated until the water runs clear.
Sometimes one of the washings is in
brine, which coagulates the caseine into
soluble form and prepares it to be
washed out afterward. In this way it is
believed that purer, longer-keepsng but
ter can be made. In some cases, how
want buttermilk flavor in the butter.
They, therefore, do not wash the butter,
or wash it very little. Such butter
must be consumed at once, as it will not
keep. By this method of retaining the
butter in granulated form only sufi-
cient working is required to evenly work
in the salt. The less working the better.
The salt, after the butter is properly
drained, can be carefully mixed with the
butter by stirring. When thoroughly
incorporated, barely pressing the butter
together in solid mass is all
that is needed. If one does not
want butter very salty to the
taste, it can be evenly and nicely
sailed by completely wetting it with sat-
urated brine, then carefully pressing the
graduated butter together and leaving
in it as much of the strong brine as will
remain. We have seen butter sailed in
this way, and it was very evenly and
completely sailed, having in it no undis-
solved grains of salt, but it was not as
salt to the taste as some like. About an
ounce to the pound is. good sailing, but
more or less salt must be used to suit the
taste of customers. None but refined
salt should be put into the butter. The
principal Office of the salt in butter is to
impart an agreeable flavor in connection
with the natural aroma of fine butter, but
it is fact that too much salt Injuries
good flavor, and it may, to some extent,
be used to cover up or neutralize the
flavors. We do not recommend its use
for this latter purpose, preferring that
the natural flavor of butter from pure
cream should be preserved.