Making Butter Come In Winter.
Nine times out often the reason the churn does not churn m winter ia beCatise the cowb have been m milk a long time nnd give a milk which ia somewhat viscous. Owing to this viscosity or stickiness it would seem that the fat globules are uot able to clear themselves and cohere to form the larger butter globules. The best way to remedy this difficulty is to have part of the cows fresh m the fall, m which case the difficulty usually disappears. If milk is Bet m deep cana, pour m one-fifth of the bulk of warm water at time of setting; perhaps this will even help m ths shallow pan setting. Since the cream from shallow pan setting ia v«jry thick, try diluting it with water, and also use a little salt at churning time.—Professor Hpnry.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AG18930725.2.24.4
Bibliographic details
Ashburton Guardian, Volume XIV, Issue 3034, 25 July 1893, Page 4
Word Count
144Making Butter Come In Winter. Ashburton Guardian, Volume XIV, Issue 3034, 25 July 1893, Page 4
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.