The Dillon herald. [volume] (Dillon, S.C.) 1894-????, 1921-05-12
HOME DEMONSTRATION DEPART
MENT.
Conducted by Miss Eta Sue Sellers)
Churning Hints for Butter Makers
l. Clean milk and cream

\
Churning Hints for Butter Makers
1. Clean milk and cream.
Butter making begins with the
production of the milk. Wash and dry
udder OF cow before milking Clean
dry hands and clean clothes for the
milker are essential. The thorough
cleaning and sterllizing Of all dairy
utensils is essential TO the production
OF butter of good flavor. Do not use
rusty pals. Always rinse milk yes
sells with cool or tepid water to re-
move all milk, Then wash in hot
water containing a small amount of
washing powder and scrub with a
brush. Scald in boiling water, then
dIain by their own heat. Do not use
soap on dairy utensils.
Care of Cream
Cool milk mmediately after milk
ing. Cold water around the vessel
containing the milk is one OF the
best ways to reduce temperature.
Keep milk covered to protect from
flies and dust.
i When as many as six or more cows
are kept it generally pays to have a
separator. Where fewer COWS than
six are kept the cream may be hand
skinned.
After the cream is skinned Off
keep in cool place and auo it the
cream from other milking until
enough is secured for churning. Stir
cream thoroughly each time more is
|, added, Never mix warm and cold
milk together
Ripening or Souring the Cream
To ripen or sour cream warm from
60 TO 70 degrees +. and hold at that
temperature until mild acid flavor
IA developed. This may be done b.
l placlT2 the vessel OF mill; in hot wat
{ or until il reaches the desired TEN
e perature. A thermometer should al
= ways be used in order to know that
g proper temperatures have been Oh
s taiNed. II the whole milk is to be
S Used. il is best to let it clabber. If
l cream is used. do not let ii clabber
y OF set too sour. Stir occasionally as
4 il ripens. Cream that is too sour
i makes poor butter
:. Churning Temperature
Hold milk or cream at churnng
temperature for at least hours be-
:, fore churning. This temperature
:, should be such that (1) the churn-
:, Ing will require from 80 to 40 min
utes and (2) the butter granules
= will be firm without being hard Us
ually the temperature ranges from
81 to 60 degrees in summer and from
,, 5S 10 sc degrees in winter. For
whole milk il will be from 60 to 20
: degrees.
Preparing the Churn.
Clean and scald the churn. then
cool thoroughly with cold water. The
butter paddles, worker and printer
should be treated in the same way
when needed.
Straining and Coloring
Pour cream through coarse sieve
into churn. In winter it is advisable
to add 8 or 10 drops of a pure vege-
table butter color for each pound o.
butter you expect to get.
4 Kind of Churn.
Y The best churns are those that Sc
r cure the most agitation OF the milk
by revolving or throwing il against
, the inside of the churn. Any churn
2 that depends solely on the dasher will
r not secure all the butter for i, does
2 not agltate the cream thoroughly
. enough.
SnuFiinS.
When the butter granules the
, size of small pea, stop churning
Keep butter in granular stage.
= Washing Butter
, When butter has reached granular
stage. drain off the butter milk
through fine straner TO catch par
ticular of butter. Add as much wash
!, water as you have butter milk and
OF about the same temperature. Af-
ter adding water turn churn a few
), times to get all milk from butter
granules. Buttermilk must be wash
! ed out. not worked out Drain off
water and repeat above process un-
!, !, til water is clear. Usually two wash
ings are enough. The butter should
Still be in the granular form when
washing is completed.
Sailing and Working Butter.
Remove butter from churn with
paddles. Add at least level table
. spoon OF salt for each pound Of but
ter. Work until salt is dissolved and
evenly distributed, and solid
smooth body is formed. The best but
ter has waxy body, bright ap-
pearance, and, when a slab is brok-
K en-. grain like broken steel. Over
worked butter has sticky, salvy
4 body dull greasy appearance and a
D gummy grain.
{ Printing the Butter.
Butter for market should be in
brick shaped prints. wrapped in
parchment paper and inclosed in par
!, iatfined cartons.
:, Washing the Churn
vi The churn and other anninnnnnt