The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1912-09-26


copyright. 1911. by A. c. McClurg q Col
"XAMINE the cream and take
the temperature. II too cold 1t
must be heated. 1t is a bad
plan to bring the cream into
4 warm place to stand overnight 1t
may be already quite sour. and during
the long. slow heating process 1t Ii
developing more acid and deteriorating
In quality. Nor should It stand on or
near the stove. One portion Of the
cream Ii sure to become overheated,
the fat melts, and the curd toughens
and appears later In the butter a.
white specks.
The proper method Of heating cream
- to set the can In vessel Of warm
water at temperature Of about 40
degrees. Stir the cream constantly.
watching the Thermometer, and when
Il II within one or two degrees Of the
required heat lift It from the water.
The necessity for the constant use
ok Z reliable Thermometer must b.
emphasized. The finger - q Their
mometer u mot the least bit Of good.
! might say here. In buying . ther.
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. 80 de-
grees. 81 degrees. ! would pick the
70 degrees a. likely to be the most cor
rect Cheap Thermometers are often
quite Inaccurate.
Temperature Must ee studied.
No definite temperature for churning
can be given. That Ia ascertained only
by studying varying conditions and
noting the temperature and time Of
previous churnings.
Aim to make conditions under your
control favorable to low churning
temperature. 1t insures better butter
and a more exhaustive churning
With right conditions temperature
which brings butter in from twenty to
thirty minutes is correct. A range of
temperatures of from "a to 81 degrees
for summer and from SO to "a degrees
for winter meets usual conditions.
The cream should always be strain
ed into the churn through fine wire
sieve or a dipper with perforated tin
bottom.
When necessary add just sufficient
butter color OF reliable brand to give
the butter clear yellow tint. From
two to four drops per pound Of butter
n sufficient. 1t is not necessary to
stir the coloring In. Just rinse or 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 1t 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 couple of quarts
OF water several degrees lower than \
the cream. We often have the water
very cold II the churning has been too
quick. This water retards the gather
ing. lessons the likelihood OF over
churning and gives more exhaustive
churning
When Water May Be Added.
II conditions are normal the water
may be added just before the churning
II completed. revolving the churn rath-
q rapidly after it has been added The
water thins the buttermilk. This gives
the butter better chance to fioat, and
the buttermilk runs on more freely.
When the butter is the size of wheat
grains 1t is sufficiently gathered. Look
frequently at the inside of the churn
lid When no tiny specks of butter
and only a 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 II and when no
particles Of butter come with the first
drawn buttermilk. These are noticed
II the buttermilk Ii allowed to run
through the strainer dipper placed over /,
the pail for catching the buttermilk
Any butter which may escape with the I
last drawn buttermllk IL caught In the /
dipper and returned to the churn.
Make drain through the butter to
the hung hole and rinse the butter with |
q little of the wash water. This /
makes the washing more effective. as
It carries or great deal of the but
termilk. An exhaustive churning should
not leave over per cent fat In the but ;
lermilk. There are many good reasons
DIR having the butter In granular form
ather than In large Jumps when finish
"A churning.
First-There is no extra loss OF fat.
6econd.-The buttermflk can drain
lway better and may be more thor
Dughly washed out, as so much OF It
, not encased In the butter.
Third. -All portions Of the butter are
'qually chilled with the wash water.
Fourth. The salt may be more even