SIMPLE RULES FOR MAKING BUTTER.

Bush Advocate, Volume I, Issue 52, 4 September 1888, Page 2

SIMPLE RULES FOR MAKING BUTTER.

[Issued with the ' sanction of the Dairy Committee of the Koyal Agricultural Society of England.] Rinse, in cold water, all dairy utensils to be used, such as churn, butter- worker, wooden butter hands, &c. Now scald with hot water, and rinse again with cold. ' Always use a thermometer. The churn and cream to be at a temperature of 56 iieg. to 58 deg. in s.ummer, and 60 deg. in winter. "Ventilate the churn freely and frequently during churning, until ' no air rushes put when vent peg is taken out. Churn at 40 to per> minute. " ' Stop churning immediately the butter comes. This can be ascertained by the sound ; if in (doubt, look. The butter should now be like grains of mustard seed. * . Draw off the buttermilk, and wash the butter in the churn with plenty of cold water. Turn the churn two or three times very gently, then draw off the water, and repeat the | process until the water drawn off is quite clear, and free from buttermilk. Make a strong brine and pQur into churn through a hair sieve. Wash the butter thoroughly and draw off brine ; take the butter out of the churn and put it on the butter-worker, whiph use until every drop of buttermilk is pressed out of the butter. N.B. — Never touoh butter witk your hands.