The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-10-29
THE DAIRY.
BRINE Sailing OF BUTTER.

BRINE TING OP 6O4 EN-
Correspondence Of the Progressive Farmer.
It appears TO me at the present time
that there is a greater want or knowl
edge on the question of sailing butter
than any other question pertaining
thereto. The prevailing opinion seems
to be that about one ounce Of salt Is re
quired for a pound Of butter; that this
salt is taken up or absorbed by the
butter, 10 thought being given to the
amount of water IN the buttsr or it's
condition when the salt is added to the
butter.
Butter does not absorb salt; it legiti
marely exists in butter as brine, OF in
a dissolved state-If ~undbsolved it is
OBSERVATION-DISCLOSURES is, if undissolved
grains Of salt are noticeable. Twelve
per cent. of salt is perm ssible in a fine
article of butter. I think Is per cent.
more IS more commonly left in the but
ter, and this water should hold the salt
in the form Of brine.
In the farm dairy I assume that the
best method of making butter is to
churn the cream at about 81 degrees
temperature, in a revolving churn
without inside machinery, TO granules
about the slze of small shot, draw off
the butteTmIlk into a clean vessel, SKIM
of the escaped butter and return to
the churn, wash In one or two waters,
- T.&&V- 1900 --@1- I'D
add the salt to the butter in the churn.
give the churn a few revolutions and
the salt will mix evenly through the
butter. Then allow it to stand FIVE
minutes or less, and revolve the
churn until the butter forms into balls,
or one mass, after which it can be
packed az once, without further work
ing than IS done by solidly packing in
a tub with the common butter ladle. ]
think, however, it is better toilet is
stand a few hours before .thS packing
is done.
Ii will be noticed I did not state how
much salt should be used. Really I
care very little, provided no more good
salt is used than the water in the but
ter will dissolve. / started with the
proposition that finished butter vas -
per cent. water, or according to my
figuring, 81 pounds Of butter contained
one pound of water, or we will say one
pint in round numbers. I stated also
that after drained the salt was to be
added. Now there was really about
three pinrs of water to each 81 pound
of butter, two pints of which would
exude out in revolving the churn TO
work the butter into balls or q mass,
hence it will be seen that the two pints
Of water that comes out, holds salt In
the same proportion as the one pint
that remains In the butter, therefore
when butter is sailed in the way I have
stated, two-thirds of the salt comes out
In the exuded brine.
Butter made in this way will retain
more undrained water, one time than
another. II the cream IS churned
rather cold the granules will be fine
and will hold more water, If too warm.
the granules will be coarse and the
butter will contain less water.
II theCreRm when Churned is proper
ly ripened and churned as stated at 81
degrees to granuies, small shot size, it
will drain SO as to have about SO per
cent. of water in the butter, and salt
must be added accordingly. 1 make
no rule for those who churn the butter
into a mass and give it more or less
working before the salt is added. |
make butter by the first described
method, for the reason that l think the
salt added to the butter In the granular
state works through the butter more
evenly than the other way, and the
extra water In the butter prevents any
securing action On the butter to injure
its grain. Butter having little water
in it is easily damaged by working, &C
the injury of its grain.
In conclusion, l would say that ]
consider sailing butter in it's granular
state as before described better for the
farm DAIRY and hat 1t Is less labor and
better article is produced
F. o. CURTIS.
Columbia, O.. Wis