Fort Mill times. [volume] (Fort Mill, S.C.) 1892-current, 1910-06-16
POOR BUTTER in CAROLINA
NOT DUE TO LACK OF MATERIAL
Methods Practiced Result in Inferior
Product, According to This Weeks
Clemson Bulletin.


Product, According to This Weeks
Clemson Bulletin.
Much of the butter that is now
being produced on the farms of
this State is of very poor quality.
This is not due to the lack of
good materials to work with, but
is due to the methods practiced.
1t must be remembered that the
first essential in making good
butter is to have good cream.
By good cream is meant cream
that has been obtained from the
milk of healthy cows and drawn
in cleanly manner. The udders
of the cows must be washed and
dried before each milking and
the mixers should milk with
clean and dry hands, and in
such a way that as little dirt as
possible will get into the 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. At
the end of twenty-four hours if
the milk has been kept cool
enough it will still be sweet,
but under the usual conditions,
where no ice is used, it will very
probably have clabbered. If the
milk has not clabbered, it will be
more convenient to put the cream
where it may be kept cold and
hold it until a large churning
may be made. If, however, the
milk has clabbered when the
cream is taken off, it will be best
to churn at once. Cream that is
very sour never makes a good
quality of butter.
The quality of butter is due
largely to the following points:
l. Temperature at which the
cream is churned.
2. Acidity of cream.
3. How the butter is washed.
4. Working and sailing.
These points will now be taken
up in their order. The churn
should always be scalded out
with water before it is used.
After scalding rinse out with
cold water so as to bring 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 80
to as minutes. If it comes in
less time than 35 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 it
is easy to wash, for each grain
stands out so that the water can
get to it. If the churning con-
tinues until the butter gathers
into Jumps the size of hens
eggs or larger, it will be i'm
possible to wash the butter well.
When the butter has come
draw off the butter and add
enough water to float the butter.
The temperature 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 came in contact
with the water. 1t is best to
wash the butter twice. The
purpose of the washing is to get
the buttermilk. Too much wash
ing will destroy the flavor.
After the second wash water
has been drawn off, take the
butter out of the churn and put
on worker. While it is still ir
the granular form add one ounce
of the best grade of fine salt tt
every pound of butter. WorE
salt in with paddle or lever OF
worker, but never with the
hands. The object of working
is to get out the excess water
and to distribute the salt. Worl
until the butter has a waxy ap
pearance. Too much working
will ruin the grain and cause
the butter to look greasy. A
this season of the year very lit
tie if any color need be used
but if color is to be added, i
should be put into the churn jus
after the cream.