GOLDEN RULES FOE MAKING BUTTER.
1. The cream should be removed from the milk before the latter has become sour.
The reason for this is easily explained. As soon as the milk begins to " turn" curd is produced, and it is then impossible to remove the cream without taking off some of the cui'd also. Curd means cheese, and if curd is made up with cream into butter, the latter must necessarly have a " cheesy " flavor, and will in a very short time become " strong " and very inferior in quality. 2. As soon as the butter makes its appearance, and while still iv a granular state, the buttermilk should be run off. Plenty of clean water should be then thrown into the churn, and the butter washed by turning the churn a few times. Two or more lots of water •should be used until the butter is thoroughly cleansed. Butter is frequently damaged by over-churning. It it quite an error to suppose that after the butter once forms more can be obtained by further churning. Every revolution, after the granules are about the size of Indian corn or small nuts, deteriorates the quality. 3. Butter should not be touched with the hand, but the water should be expelled by means of a butter woikar — and by all means keep the dairy clean, and well ventilated at an even temperature.
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Bibliographic details
Hawera & Normanby Star, Volume II, Issue 105, 16 April 1881, Page 4
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229GOLDEN RULES FOE MAKING BUTTER. Hawera & Normanby Star, Volume II, Issue 105, 16 April 1881, Page 4
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