Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1913-04-28
CREAM ON THE FARM.
How to Ripen it Properly for Churn-
ing Purposes.

Idaho Experiment Station The
main objects of cream ripening are
to increase the churnability of cream
and to develop desirable flavors. 1t
is well-known fact that cream will
churn more readily wher it is al
lowed to sour Many butter-makers
on the farm have made thai the main
object in ripening the cream, losing
sight of the development of flayors
entirely. Butter is valued over lard
and tallow mainly for the reason that
it has more desirable flavor. If
in the making and handling of but
ter this desirable quality is spoiled,
the price of the products Oh the gem
eral market must be reduced accord
ingly. The consumer eats butter
mainly as a relish, and ii it has a
bad flavor it ceases to be d delecta-
BILE relish. The flavor OF butter is
determined mainly by the treatment
which the cream receives previous to
churning. In order to make butter
with a desirable flavor it is quite
important that the cream should have
a clean, sour flavor when it is placed
in the churn. Butter made from
sweet cream has rather a flat taste
and isn't desirable on that account.
In order to obtain this clean, sour
flavor in the cream it is important
| that extreme care should be 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 clean
favored butter is impossible. Next
to this it is important that the prop
er kind of ferments be introduced
and given a chance to develop in the
cream. This may be accomplished
by adding about 10 per cent of clab-
5ered mtg to the cream. The milk
or starter, as it is commonly called,
should have clean, sour flavor, and
may be prepared as follows: Draw a
pint of clean, sweet, whole or
skinned milk into a glass bottle or
jar which has been previously scald-
ed. Allow it to stand at about 80
degrees Fahrenheit until it is clab-
bered. This' will require about ten
or twelve hours. This bottle of milk
is then known as the mother starter
and can then be poured into larger
D. rtion of milk to cause it to sour
and become clabber. The larger por-
tion of milk, however, should first
be heated to about 1S0 degrees
Fahrenheit and cooled down to about
65 degrees Fahrenheit. In about ten
or twelve hours this milk should be
clabbered and is ready TO be added
to the cream and thoroughly mixed
with it. 1t should be allowed to
stand at about 65 degrees Fahrenheit
for eight or ten hours, at which time
it should be cooled down to churn-
ing temperature. After an hour or
two it is ready to churn.
This clabber milk or starter, as it
is commonly called, may be preserved
from one churning to another by
transferring small portion of it to
bottle of fresh milk which has
been heated and cooled each day. In
other words, instead of tnoculatine
the starter into a large portion OF
milk each day, where the churnine
comes once or twice week mother
starter is carried from day to day
and when a larger portion of starter
is required for ripening the cream
] for churning it may be prepared by
adding some of this mother starter
to a larger portion of heated milk
which has been cooled. This starter
may be carried for a considerable
: length of time if taken care of so as
not to introduce filth into it. How
ever, if it should get off flavor il
had better not be used, as the ten
: dency will be for it to develop bat
t flavor in the cream rather than tt
produce the desirable flavor which
) is wanted.