Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1910-06-15
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CLEMSON EXTENSION WORK !.
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y. Article XII. \.
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Article XII.
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Farm Butter Making,


Much of the butter that is now
being produced on the farms i'm this
State Is Of very poor quality. This
IS not due to the lacl Of good mate
rails to work with, but is due to the
methods praCticed. 1t must be re-
mcmbcrcd that the first essential in
making good butter is to have good
cream. BY good cream we mean
cream that has been obtained from
the milk gotten from healthy COWS
and drawn in clcanly manner. The
udderS or the cows must be washed
and dried before each milking and
the mixers should milk with clean
and dry hands, and in such way
that as little dirt as possible will get
into lie milk.
AS soon as the milk is brought into
the house strain it through not less
than three thicknesses Of cheese
cloth. This will get out all fine dirt
and hairs. Strain into pans or bowls
that have been we'll washed and
summed and place III the refrigerator
or the coolest spot possible. At the
end of twenty-four hours all the
cream will have risen and may be
taken off in any convenient manner.
If the milk has been kept cool
enough 1T will still be sweet, but un-
der the usual conditions, where no
ice is used, it will very probably have
clabbered. If the milk has not clab-
bered, it will be more convenient to
put the cream whore it may be kept
cold and hold 1T until large churn-
ing may be made. If, however. the
milk has Clabbered when the cream
iI, a off ,x,fI J.
at once. Cream that is very sour
never maEes a good quality OF but
ter.
The quality Of butter is due largely
to the following points:
|. Temperature at which The cream
is churned.
=. Acidity of cream.
3. How the butter is washed.
I. Working and sailing.
These points will now be taken uD
in their order. The churn should
always be scaldcd out with water
before it is used. After scalding
rinse out with cold water so as to
Drlng the temperature of the churn
to that OF the cream that is to be
churned. The temperature Of the
cream should be such that the butter
will come in from thirty-five to forty
minutes. If 1t comes in less time
than thirty-tive minutes there will be
too much butter left in the butter
milk and the butter is harder to wash
clean. The churning should stop
when the granules OF butter are the
size Of grains Of wheat At this
stage all Of the butter has come and
1t is easy to wash, for each grain
stands out so that the water can get
to It, II the churning continues until
the butter gathers into lumps the
size OF hens eggs or larger, il will
be impossible to wash the butter
well, as only the outsides of the
Jumps are exposed to the water.
W hcn the butter has come draw
of the butter milk and add enough
water TO float the butter. The tenn
peratnrc of the wash water should
be slightly below the temperature OF
the cream when it was placed in the
churn. After adding the water shake
the churn so that every grain Of the
butter Will come in contact with the
water. 1t is best to wash thc. butter
twice. The purpose OF the washing
Is TO get out the butter milk. Too
much washing will destroy the flavor.
After the second wash has been
churn and put on worker. While il
Is still in the granular form add one
ounce OF the best grade OF fine salt to
every pound Of butter. Work salt
In with paddle or lever Of worker.
but never with the hands The OBJ
lect OF working Is to get out the
excess water and to distribute the
salt. Work until the butter has a
WaXy appearance. Too much work
ing will ruin the grain and cause the
butter to look greasy. AT this sea-
son OF the year very little if any
color need be used. but If color Is to
be added, 1t should be put into the
churn Just after the cream.
Prof. j. NJ. Burgess,
Division Of Animal Husbandry and
Dairying.
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