The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1909-04-29
HOW TO MAKE GOOD BUTTER.
Best Results Are Obtained from Cream
That is Obtained by Separator.

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 a temperature of rs to 80 degrees,
until 1t is sour enough; then cool down
to temperature of from 80 to 60 de.
grees, which is right for churning. Let
1t 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.
II Is often advisable to save some OF
the buttermilk of one churning to he
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
churn from one to FIVE hours is either
too warm or too cool temperature of
the cream. With temperature of from
% to so 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 one.third to one.half full
Give the cream room for agitation
which insures quick churning. Turr
the churn fast enough to give the
cream the greatest amount of agita
tion.
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 sprinl
and summer months. when the cows
are getting green feed. Colored buttel
Is not only more appetizing, but cal
be sold on the market for a very mucl
better price than that which is not col
ored. The color should be added to tn,
cream in the churn before starting t
| churn.
The butter should be gathered unit
| the grains become about one.half tn,
size of wheat. Then draw off the but
termilk through a strainer and wasl
the butter in cold water, two or thre,
| times, or until the wash water is re
moved practically clear. In washing
care should be exercised not to brinI
the grains together, but rather keep
in the granular condition. The wash
ing OF the butter removes the butter
milk and makes the butter keep for
longer time. 1t also puts 1t in bette
condition for sailing.
The butter should be taken from tn
churn in the granular condition an
the salt sprinkled over It before 1t ha
been worked together. Usually a scan
ounce Of salt is added for each poun
of butter.
Once working, at the time of sailing
is usually sufficient, providing the bu
ter is hard enough when removed fror
the churn. If the butter is somewha
soft when taken out, IL can be salte
and set away for a few hours until
gets hard enough to finish. Butter
usually worked enough when the waite
has been removed so that 1t will ben
without breaking Too much workn
will spoil its grain and make 1t salvy
while leaving too much water in
will spoil its keeping qualities.
Pack or print the butter as soon a
it has been worked sufficiently and pu
1t in a cool place until 1t is taken
the market. Remember that the al
pearance Of the package, as well a
the way the butter is packed, has
great deal to do with the selling pric