River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1913-01-02
BY PROF. c. e. LEE,

Wisconsin College of Agriculture.
Dairymen are beginning to realize
that butter of good quality cannot be
made from cream produces! under I'M
sanitary conditions. Ii tae natural
sweet, rich flavor of cream has been
destroyed by carelessness and neg
lect, it will be noticeable in the fin
ished butter. The first recuisite then
to buttermaking Is to prossuce good
clean milk by using sanitary methods
and clean dairy utensils. Skim the
milk Immediately after milking and
have the cream screw set so that you
get cream testing about 80 per cent.
AS soon as the cream iis separated
it should be cooled to the tempera-
ture of we'll water by placing the can
in water and stirring occasionally.
Never mix warm cream with cold
cream, but cool each Swimming be-
fore mixing with the cream already
on hand. A good way to care for
cream is to have water-tight box of
two-inch material, large enough to
hold all of your cream cans necessary
to handle the cream. Place this tank
in a cool place in the milk house,
where all of the water pumped for
the stock passes around the cream
cans. Cream can be kept perfectly
sweet for two days in the summer
time by this method.
Twenty-four hours before the time
for churning, the cream can contain
ing the cream to be churned should
be placed in a clean place free from
odors where the cream will warm to
60 to 65 degrees in summer and 70 to
rs degrees in winter. Add starter
at the rate of two gallons per ten
gallons of cream. To make the
starter, which il nothing more than
a batch of sour milk containing acid
producing bacteria, set aside clean
sweet milk, preferably skinned, in
a covered glass vessel at a tempera-
ture the milk will become thick in Is
to "a hours. When the starter is
sour. it is ready to be added to the
cream; first, discard an inch from the
top. A smooth, glossy appearance
with a clean acid taste and smell in
dicates a good starter. The starter
is used merely to hasten the souring
of the cream and to give good flavor
to the butter. In many instances 1t
will be impossible to use a starter, in
which case the cream is allowed to
ripen of it's own accord After the
starter is added the cream is stirred
thoroughly every hour. When it has
ripened sufficiently, which generally
takes six to eight hours after starter
has been added, it is distinguished by
the cream being sour, smooth and
glossy, and of a clean, acid flavor and
smell. The cream should then be cool
ed to churning temperature and held
for at least two hours in winter and
from four to six hours in summer;
otherwise the butter will come soft
and mushy with a correspondingly in
creased loss in the buttermilk.
When cream has been held at churn-
ing temperature the required time, 1t
is ready to be churned The tempera-
ture varies with the season, So to 81
degrees for the summer and SO to 62
degrees in the winter giving the best
results. Do not fill the churn more
than one-third full, for more cream
than this will lengthen the churning
time. The usual time required for
churning is 80 minutes. Stop churn-
ing when the granules are about the
size of wheat kernels, drawing the but
termilk through a strainer. There is
greater danger in over-churning than
ia understanding.
When buttermilk has drained on
sprinkle cold water over the granules'
without revolving the churn, until the
water comes off clear. Close the out