Elmore County Republican. [volume] (Mountain Home, Idaho) 1910-1915, 1913-03-01
CREAM RlPENINe ON THE FARM


The main objects of cream ripen-
ing are to increase the churnaDlllty
of cream and to develop desirable
flavors. It is well known fact that
cream will churn more readily when
it is allowed to sour. Many butter
makers on the farm have made that
the main object in ripening the cream,
losing sight of the development OF
flavors entirely. Butter Is valued
over lard and tallow mainly for the
reason that it has more desirable
flavor. II in the making and hand
ling of butter, this desirable quality
is spoiled, the price of the products
on the general market must be reduc-
ed accordingly. The consumer eats
butter mainly as relish and II 1t
has a bad flavor, it ceases to be a
desirable relish. The flavor OF but
ter is determined mainly by the treat
ment which the cream receives pre-
vious to churning. In order to make
butter with desirable flavor, 1t is
quite important that the cream should
have a clean, sour flavor when 1t Is
placed in the churn. Butter made
from sweet cream has rather flat
taste and isn't desirable on that &C
count. In order to obtain this clean,
sour flavor in the cream, it is I'M
portant that extreme care should De
taken in the producing and ripening
of the same.
First of all cleanliness in the dairy
| is essential. If the cream has filth
| in it, the production of a clean flav-
ored butter Is impossible. Next to
this it is important that the proper
kind of ferments be introduced and
given a chance to develop In the
cream. This may be accomplished by
adding about ten per cent of clabber-
ed milk to the cream. This milk, or
starter. as it Is commonly called,
should have a clean, sour flavor and
may be prepared as follows: Draw a
pint of clean, sweet, whole OF
SKINNED milk into glass bottle or
Jar, which has been previously scald-
ed Allow it to stand at about ~
degrees F. until it is clabbered, this
will require about ten or twelve
hours. This bottle of milk then is
known as the mother started and car
then be poured into larger portion
of milk to cause it to sour and
become clabber The larger portion
of milk, however, should first De
heated to about 1870 degrees f. ano
cooled down to about 65 degrees f
In about ten or twelve hours this MILL
should be clabbered and is ready tt
be added to the cream, after the mill
has been added to the cream anC
thoroughly mixed with it, 1t should bt
allowed to stand at about 65 degrees
F. for eight or ten hours, at which
time it should be cooled down u
churning temperature. After an houl
or two it is ready to churn.
This clabber milk, or starter as i
is commonly called, may be preserV
ed from one churning to another b!
transferring small portion OF 1t u
a bottle of fresh milk, which has beel
heated and cooled each day. II
other words, instead OF inoculatlh'
the started into large portion o
milk each, where the churning come
once or twice a week mother STARR
ar ia carried from day to day, an
when a larger portion OF starter !
t required for ripening the cream 10
churning, it may be prepared by adc
: ing some of this mother starter
r larger portion of heated milk whic
Q has been cooled. This starter ma
; be carried for a considerable lengt
( of time, If taken care of so as not
introduce filth into it. However,
}, II should get off flavor it had bette
7 not be used, as the tendency Will
!, for 1t to develop a bad flavor
!. the cream, rather than TO produ'
the desirable flavor, which Is wan
J. ed.