Courier Democrat. (Langdon, N.D.) 1891-1920, 1913-12-18
CARE OF CREAM and
MAKING OF BUTTER
Watchtu|ness Necessary to Sc
cure Best Results.
CLEANLINESS MOST ESSENTIAL
(By G. L. MARTiN.)

The churning of butter on the farm
is done usually in small quantities for
home use. 1t holds about the same
position in the domestic order of
things as the baking of the bread.
Every housekeeper has learned that
there are three things to be kept in
mind in order to get good bread. First,
the -four Dr. raw material must be
kept clean, dry and free from impuri-
ties; second. it must be mixed with
water and the proper kind of yeast
bacteria, then kept at the proper tenn
p%erature so that these little yeast or
ganisms may become active, grow,
multiply and produce gas; third, the
bread must be baked at a certain time
in order to stop the action of the
bacteria. The majority of housekeep-
ers know how to keep the flour and
how to mix the ingredients. But the
n thing they must learn by expe-
rience is the exact point when the
dough is ready to bake-when the
dough is light.
Has it ever occurred that bread
making and buttermaking are very
similar? Just the same with cream
as with flour, the first essential is a
good raw product. The only way to
have good cream is to separate it
with a clean separator, then put i.
into clean utensils and cool it imme-
diately each time after separating be-
fore adding to the churn supply. 1t
is often the case On the farm where
but n OF two COWS are kept that
fresh sweet cream is added to the
churn supply daily in small amounts
without being properly cooled until
enough is at hand to churn.
X < X
CHURNiNG POINT-In breadmak.
ing the yeast must be kept in a dry,
cool place SO the yeast germs will not
become active. With cream one must
keep the churn supply of cream cool
ed to about so degrees F. until a
few hours before ready to churn.
When it comes time to ripen the
cream for churning do the same as
when setting the bread. Stir all the
cream up thoroughly and set at about
70 degrees F., or room temperature.
At this temperature the Tactic acid
bacteria become very active and null
tiply rapidly, developing Tactic acid,
which sours or ripens the cream. The
exact point of ripeness or the time
to churn is when the cream has a
clean sour taste when taken into the
mouth. Like the rising of the bread
the knowledge of this point must be
acquired by experience.
!. X !.
OVER RIPENING.-There is a
point in souring of cream when the
bacteria will have developed so much
acid that they will become inactive.
In other words, the Tactic acid be-
comes SO concentrated that these
bacteria cannot change any more of
the sugar into acid. 1t is at this
point where the putrifactive type OF
bacteria begin their work. These fell
lows work upon the casein and pro
duce gas instead Of acid. These are
the same kind that cause decay in all
vegetable or animal matter, hence
when they have a chance to develop
in the cream, whether from keeping
the cream in too warm surroundings
or holding it too long before churn'
ing, bad flavors will develop in the
cream which are sure to appear in
the butter. Don't overripen the cream
When the proper point is reached
in the rising of the bread it is put in,
to the oven. The heat of the baking
kills the bacteria and the bread is
sterilized, which makes it keep for a
long time. In churning when the
cream has ripened to the right point
il is put into the churn and agitated
The churning collects the butterfat
SO it can be separated from the but
termilk and washed free Of the sugar
and the casein-the two constituents
which feed these lNcteria that pro
nuce acid in one case and bad smell
Ing gases in the other.
Keeping the cream in clean uten
Eils in cool surroundings and churn
Ing when the cream shows Il clean
pleasant acid taste, will insure butter
with q clean, nutty flavor which vii
Keep u long time.