GOLDEN RULES FOR MAKING BUTTER.
. ._ . ; — . •»_: — . 1. The cream should be removed from the milk before the latter has become sour. The reason for this is easily ex ■ plained. 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 curd also. Curd means che se, and if curd is made up with cream into batter, the latter must necessarily 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 in a granular state, the buttermilk should be run off. Plenty of clean water should be then thrown into the ohuin, 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 j over- churning. It is quite an error | to suppose that after the butter "nee forms more can be obtained by further churning. Kvery revolution, after .the granules are about the size pf inflfan^ corn or small nuta, deteriorate* the quality. Butter should not be touched with the hand, but the water should be •xpellfd by means of a butter wor-ker-*-and by all means keep the dairy clean, and well ventilated at any •▼en temperature.
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Bibliographic details
Manawatu Herald, Volume III, Issue 71, 6 May 1881, Page 4
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231GOLDEN RULES FOR MAKING BUTTER. Manawatu Herald, Volume III, Issue 71, 6 May 1881, Page 4
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