Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1894-01-24
"RIPE" CREAM AND SWEET.
The DilI.ronC, as Regarded from the
BulteF.makefS Standpoint,
rho Former Gives the Product su'
psrior Flavor. nat ~ rakss mn
ixpert a. Obtain It-itcnce sweet
cream nutfcr q. safer.

Cream nutfor ~ safer.
Correspondence ~ Hs Ngwa
There IL a very general opinion that
alter cream Ia removed from tho
Dreaming vessel II needs no further
attention. This IL mistake. A.
coon NJ the cream lie removed it should
be put Ia a cool place, AMI Kept at a
low temperature until ready Tor churn.
Ing II sweet cream butter is to be made.
IL acid cream butter IL 10 be made,
warm the cream up AMI keep 10 warm
place from twelve To twent y.iour hour.
When It Is acid enough Il has gran.
ular appearance aud a slight aoltiiy 10
the taste. There nro certain advan-
tagcs IN such ripunlug. The cream
will churn more easily AMI n larger
amount Of butter can be made from
given am iunt ui cream u " u
riptnud, than could DO ii II was ifosh.
Butter made rom fire cream has
superior llavOr 10 that made irom sweet
cream; aud TO obtain a proper navOr II
one Vi the chicf Otlecus OF The butter.
maker. BactofiOlOglsts claim that the
flavor N connected with tue dtcompo'
ELTON products OF the bacteria grown,
which IL the uirrci cause Oi riprning.
Iun given specimen OF cream VIII be-
iound large variety Of this bacteria.
Dufiug the tiucuing process thefe will
ensuu "A Clullig. OF thu different organ.
isms with EACH other, and the result
- a .
st1nccf. IL will be influenced by
temperature, quality Of cream, ami
length Oi time VI fipCning, ~ well as
10y tho advantage which certain npr-
clra OF organisms may get from an
early start, In such u conflict 10 viii
be a matter OF accident u the proper
species succeed In growing rapidly
enough 60 produce H. own eject VA
tho cream unhindercd by tho other.
Now 10 certainly maktHH great dii-
ference In the pioluut which species OF
bacteria happens to grow most rapidly.
Toe result OF this bacteria growth has
been found 10 produce all tOf,s uf dis.
agrgcall - ilavDr5 and tasto. iu milk or
cream % allowed % actu hiudufc1. IL
SCENE 10 be- only tho flrst product VI
the decomposition that nns the pluns-
ant iiAvoi; the latter Htnga OF dCCJm-
position gives ftu 10 n very dii.fvut
hayOr To- long a tipeuin results In
the production ui butter containing d
strong favor hud one Of the uiillcll-
ties u 10 determine Tue right lCnghtn VI
time f1f proper opening. Indeed, tne
greatest difficulty which tue butter
maker has 30 muui b. Ia Obtaining a
uniform product. The best butter
makers will sometimes lAI irOm chuseb
not explained. While tbs trouble
IL VI course not entirely due 10 diilicui.
ties In riponing, there b NJ qeIsli0n that
this h. the pfOminuut source Of
difficulty.
whilo II 10 true that acid cream will
chutn ia less time aud win make a
litlle more butier (abJut j pounds IN
lUJl from a giyeA amount Of cream
win % litilu nayOt that experts eau
not always tell ihe difference, would 10
not BE- better Tor those who cannot con.
tool the changes In the ripening process
70 make sweet cream butter? lI cef-
talniy seems to me that 10 would.
To make sweet cream butter churn
the cream from ~ dygreos lower
temperature. lt should 10 no case
take longer than forty minutes 10 com.
plete a chufning. Tue operator should
Ue ablo to toll by tho sound when tue
butter Ia beginning % gather, but
should take the cover of 10 be- sure II
IL chufncd all right. When the gfanu-
lee are about tho size VI clover tecd
draw Of tue butter milk, run In a low
pals OF water nj ABOUT the same tenn
pefature no the butter Ia tue churn.
Draw tho water Oh and run In as
much more as wouli equal the volume
OF cream oburned; place the cover ON
and rcvOlvo the chutn very
rapidly itren or twenty times.
Diav the water Of anu let 1t
utAin thoroughly. Too much care anu
attention cannot be given 10 this part
Of the work, as this " where we pro.
duce the gtniu. AMI II tho gtaiu II
spoiled the flavor 10 injured also. Take
out tue butter with lallt, add one
ounce VI salt for every pound OF butter;
work the butter until the salt Is thor.
oughly mixed, but not enough TO spoil
the gTain. IL worked too much Il has
aalvy appearance, anu II not enough IL
will be found siTeaksd aud mOttled.
Press the butter iirmly into the molds
and wrap Ia clean wetpaper prepared
fOf that purpose.
Very respectfully,
ARTHUR BARRETT.