SIMPLE RULES FOR BUTTER MAKING.

Press, Volume XLV, Issue 7140, 30 August 1888, Page 3

SIMPLE RULES FOR BUTTER MAKING.

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 tempera* ture of 56 deg. to 58 deg. in summer, and 60 deg. in winter. Ventilate the churn freely and frequently during churning, until no air rushes out when vent peg is taken out. Churn at 40 to 45 revolutions 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 oft" is quite clear and free from buttermilk. Make a strong brine and pour 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, which use until every drop of buttermilk is pressed out of the butter. N.B.—Never touch the butter with your hands.