The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1911-09-22
CREAM RIPENING AND
BUTTER MAKING

IlpcillIIS vi tDc CItdlll, VI IIOIS
plainly speaking, souring Of the
cream, is one of the fine arts of
butter making. Creamery opera
! tors usually buy commercial star
ter, which is nothing more or less
than pure culture of Tactic acid
germs. For the dairy butter maker,
as satisfactory results may be at
tanned by using pure skim-milk that
has been kept at a temperature of
about so degrees until it has quick,
sour taste and is ready to cogulate.
Some butter makers use sour cream
or buttermilk that is kept over from
previous churning but such start
ers are more apt to get off flavor
than the skim milk starter. From
eight to 10 per cent skim-milk start
er should be used when the cream
tests above % or 80 per cent fat.
If the cream is kept at about IS
degrees during the ripening period
and stirred frequently it should be
gradually cooled at the end of II to
Is hours and brought down to churn-
ing temperature. Some of the best
butter makers ripen cream until it
contains about five per cent Tactic
acid. Farrington's Alkaline Tablet
Test is the best way to determine
when the cream is right to churn.
1t can be used by any butter maker
by following the directions that
come with the outfit.
No fixed rule can be followed in
churning different creams. If pro-
perly ripened cream, containing %
to 80 per cent fat should churn in
90 to 45 minutes if it enters the
churn at the right temperature.
This will give an exhaustive churn-
ing and the butter will be in ideal
condition to handle without injur-
ing it's texture. Scald the churn
and chill it with cold water before
putting in the cream. This will
freshen it and fill the pores in the
wood so the cream will not stick to
it. Try and have the temperature
of the churning room about the
same as the churning temperature.
When putting the cream into the
churn strain it to break up the
Jumps. If coloring IS used it should
be added at this time. The guam
tity to use will depend upon the
breed of cows, time of the year and
strength of the coloring. By test
ing the cream and adding one-sixth
to the number of pounds of butter
fat for the churn overrun it is pos
sible to add just enough coloring to
keep the butter a uniform color at
all seasons. High coloring is not
advisable, but uniform coloring is
desired most.
Churning is one of the simple arts
of butter making. 1t is simply
causing the fat globules to move
about and strike each other. The
greater the agitation the more they
are moved about and greater the
possibilities of their adhering to
each other. For the first few min
utes after the churn is in motion.
the vent should be freely opened to
relieve the pressure due to the air
| becoming saturated with moisture.
It is best not to fill the churn more
than half full. As soon as the fat
globules have gathered in granular
form about the size of wheat or corn,
| the buttermilk should be removed
if it is to be used for cooking or fol-
sale, otherwise brine about the
same temperature as the churnine
should be added and the churn re.
volved three or four times more
This frees the granules from the
buttermilk and causes them to float
AS soon as the butter is in a free
granular form it should be salteC
in the churn. The amount
of salt to use depends upon the kline
of trade that is being supplied. The
aim should be to have the same
amount at all times. Sift the sal
evenly over the granules with {
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