The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-11-15
Prize Brown Swiss Heifer
XU.-Buttermaking.
By LAURA ROSE

the temperature If too cold it
must be heated. 1t is bad
plan TO bring the cream into
a warm place to stand overnight. 1t
may be already quite sour. and during
the long. slow heating process it is
developing more acid and deteriorating
in quality. Nor should it stand on or
near the stove. One portion of the
cream is sure to become overheated.
the fat melts, and the curd toughens
and appears later in the butter as
white specks.
The proper method of heating cream
is to set the can in a vessel of warm
water at a temperature of about 10
degrees. Stir the cream constantly.
watching the thermometer. and when
it is within one or two degrees of the
required heat lift it from the water.
The necessity for the constant use
of reliable thermometer must be
emphasized The finger as Their
mometer is not the least bit of good.
| might say here. in buying Their
mometer have several placed in glass
of water at about 60 degrees and take
one which gives a medium reading
Suppose they read 81 degrees. 50 de
grees, 81 degrees. | would pick the
SO degrees as likely to be the most cor
rect. Cheap thermometers are often
quite inaccurate
Temperature Must Be Studied.
No definite temperature for churning
can be given. That is ascertained only
by studying varying conditions and
noting the temperature and time Of
previous churnings.
Aim to make conditions under your
control favorable to a low churning
temperature. 1t insures better butter
and more exhaustive churning.
With right conditions a temperature
which brings butter in from twenty to
thirty minutes is correct. A range of
temperatures Of from 81 to So degrees
for summer and from sc to GA degrees
for winter meets usual conditions.
The cream should always be strain
ed into the churn through a fine wire
sieve or a dipper with perforated tin
bottom.
When necessary add just sufficient
butter color of a reliable brand to give
the butter a clear yellow tint. From
two to four drops per pound of butter
is sufficient. 1t is not necessary to
stir the coloring in. Just rinse off the
spoon in the cream and put on the lid
The revolutions of the churn depend
on the amount and richness Of the
cream. The poorer the cream and the
less of it the greater the speed. Churn
just as fast as you can so long as the
cream drops. After the butter breaks
keep up the speed and watch the sight
glass to see how the butter is gather
ing If the gathering process is COM
ing on quickly add a couple of quarts
of water several degrees lower than
| the cream. We often have the water
very cold If the churning has been too
quick This water retards the gather
! ing, lessons the likelihood of over
churning and gives a more exhaustive
churning.
When Water May Be Added.
| If conditions are normal the water
may be added just before the churning
is completed, revolving the churn rath-
er rapidly after it has been added The
water thins the buttermilk. This gives
the butter better chance to float. and
the buttermilk runs off more freely.
When the butter is the size Of wheat
grains it is sufficiently gathered. Look
| frequently at the inside of the churn
lid When no tiny specks of butter
and only few large ones are seen on
| it the churning is usually finished.
| Other signs are the butter standing
out well on top Of the buttermilk with
| foam bubbles over it and when no
particles of butter come with the first
drawn buttermilk. These are noticed
| if the buttermilk is allowed to run
through the strainer dipper placed over
the pail for catching the buttermilk
Any butter which may escape with the
last drawn buttermilk is caught in the
dipper and returned to the churn
| Make a drain through the butter to
the bung hole and rinse the butter with
| little of the wash water. This
makes the washing more effective. as
it carries off great deal of the but
termilk An exhaustive churning should
not leave over 2 per cent fat in the but
termilk. There are many good reasons
for having the butter in granular form
rather than in large Jumps when finish
ed churning.
| First-There is no extra loss of fat.
| Second.-The buttermilk can drain
away better and may be more thor
oughly washed out, as so much of it
is not encased In the butter
Third.-All portions of the butter are
equally chilled with the wash water.
Fourth.-The salt may be more even
| ~ distributed
Temper the wash water in winter.
having it from so to So degrees. &C.