The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1912-08-01
XII.-Buttermaking.
By LAURA ROSE
Demonstrator and Lecturer In Dairyine
at the Ontario Agricultural COL
leee, Guelph, Canada.

tue temperature. IL lOO COlu IL
must be heated. 1t is bad
plan to bring the cream into
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 toughen.s
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 12O
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 a reliable thermometer must be
emphasized. The finger as a ther-
mometer is not the least bit of good.
might say here. in buying a ther
mometer have several placed in Il glass
Of water at about GO degrees and take
one which gives medium reading
Suppose they read 61 degrees. 80 de-
grees, 81 degrees. | would pick the
50 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 low churnng
temperature. 1t insures better butter
and 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 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 dipper with perforated tin
bottom.
When necessary add just su: r:ent
butter color of q reliable brand to E i've
the butter a clear yellow tint. From
two to four drops per pound Of butter
is sufficient. It is not necessary to
stir the coloring in. Just rinse off the
spoon in the cream and put on the lid.
gTyl,z 80 ho oh,
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 couple of quarts
of water several degrees lower than
the cream. We often have the water
very cold il the churning has been too
quick. This water retards the gather
ing. lessons the likelihood Of over,
churning and gives more exhaustive
churning.
"n0O water way % NON0N
II 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 buttermik. 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. Loo;
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 flushed
Other signs are the butter standing
out well on top Of the huttermilk with
foam bubbles over it and when M
particles of butter come with the first
drawn buttermilk. These are noticed
IL the buttermilk is allowed to run
through the strainer dipper placed over
the pail for catching the butterlnilk
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
a little Of the wash water. This
makes the washing more effective. as
1t carries of great deal of the but
termilk. An exhaustive chuTning sheuld
not leave over 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 1t
Is not encased In the butter.
Third.-All portions Of the butter art
equally chilled with the wash wafer
Fourth The salt may be more even
" distributed
L