Cameron County press. [volume] (Emporium, Cameron County, Pa.) 1866-1922, 1909-04-22
HOW TO MAKE GOOD BUTTER.
Best Results Are Obtained from Cream
That Is Obtained by Separator.

Hand separator cream produces bet
ter butter than that separated by any
other method. The deep can surround
ed by cold water is second best; pans
and crooks are third best. and the water
dilution method comes last.
The cream should be kept in as
nearly a sweet condition as possible
until enough has been gathered for a
churning. This should then be soured
or ripened. To ripen the cream warm
1t to temperature of rs to 80 degrees,
until it is sour enough; then cool down
to temperature of from SO to GO de.
grees, which is right for churning. Let
it stand at this temperature for an
hour or so before churning, If possible.
This will cause the butter to come in
better condition. Cream that is being
ripened should be thoroughly stirred
several times before it is ready for
churning
1t is often advisable to save some of
the buttermilk of one churning 10 be
used as a starter (the same as yeast in
bread-making) for the next batch of
cream. Add a small amount of this
buttermilk to the sweet cream when
enough has been gathered for a churn-
Ing; thoroughly stir it, and it will ripen
very much more rapidly. Care should
be exercised to keep this old butter
milk in as good condition as possible.
One of the main causes for having to
phnTn from n fiun hn,trs, f, oit haa
too warm or too cool temperature of
the cream. With temperature of from
DO to 60 degrees, butter should be pro-
duced in from thirty to forty-five min
utes, providing the other conditions
are right.
Strain all cream into the churn, says
the Journal of Agriculture. This will
remove all clots and particles of curd,
and there will be no danger of white
specks in the butter Do not fill the
churn over onethird to one-half full.
Give the cream room for agitation,
which insures quick churning. Turn
the churn fast enough to give the
cream the greatest amount of agita-
ton.
In order to make a uniformly col.
ored butter for the entire year some
color must necessarily be used. Very
little will be required during the spring
and summer months, when the cows
are getting green feed. Colored butter
is not only more appetizing, but can
be sold on the market for very much
better price than that which is not col
ored. The color should be added to the
cream in the churn before starting to
churn.
The butter should be gathered until
the grains become about one-half the
size of wheat. Then draw off the but
termilk through a strafner and wash
the butter in cold water, two or three
times, or until the wash water is re-
moved practically clear. In washing,
care should be exercised not to bring
the grains together, but rather keen it
in the granular condition. The wash
ing of the butter removes the butter
milk and makes the butter keep for a
longer time. 1t also puts it in better
condition for sailing.
The butter should be taken from the
churn in the granular condition and
the salt sprinkled over 1t before it has
been worked together. Usually a scant
ounce of salt il .Ided for each pound
of butter.
Once working, at the time of sailing,
is usually sufficient, providing the but
ter is hard enough when removed from
the churn. If the butter is somewhat
soft when taken out, 1t can be sailed
and set away for few hours until it
gets hard enough to finish. Butter is
usually worked enough when the water
has been removed so that it will bend
without breaking Too much working
will spoil its grain and make it salvy;
while leaving too much water in it
will spoil it's keeping qualities.
Pack or print the butter as soon as
it has been worked sufficiently and put
it in a cool place until it is taken to
the market Remember that the ap-
pearance Of the package, as we'll as
the way the butter is packed, has a
great deal to do with the selling price.