HOME BUTTER MAKING.

New Zealand Herald, Volume LX, Issue 18563, 22 November 1923, Page 12

HOME BUTTER MAKING.

BY MARY DARRBLL in til* AsTicuifcr* G Met to , and Modern , Ffcnmiwr. : ■'*•,. ■ If: batter is to be made j'tft^a^VifcMK be' brought in from the cowhouse, and & not already strained, passed through a fioi straining doth before 3 being separated, The 'froth ; should be * removed from thi kirn milk before .feeding to stock, anA; ft should be used while -warm. .. When the cream is 4old, it can be mixet with -;, (hat. * from ■ previous * separation* and thoroughly stirred ? f in. If the jar. it toe small to hold a week's '•■ supply, the creese should be divided into equal portions at .that the ; whole lofs it will be •equally aoui or ripe. He fresh cream should never be added just before churain«r, but kept in reserve. > . V - < . Churning can be done one* a week ii care is taken that the cream does not gel too sour; ■if:[ it * sours * rapidly, :it ) will be necessary to churn twice week or three times *in ; a" : ; fortnight. £ Therii ; should be churning -• utbnsiV provided to make I the hotter without touching by band, and a thermometer will be necessary for reguI lating the '.- temperature •of . / 'the . cream, washing water, and. brine. 'v Before use - the utensils should be well scrubbed \ in* scalding water, transferred immediately Ito"* cold- * water/; 'and !f allowed to remain .?,. in ~it (after several changes) until required. The churn * must. also :> be scalded and brought-to the same; heat as the cream—s4detr. to 58deg." in s summer and 58deg. to in witftsr. *\ " ; If the cream is thick, may be diluted with water at V churning temperature; tit does not require much thinning in the ; winter ' but' is generally too thick in the summer. The churn should not be too full : of "■ cream; about I One-third fisk sufficient. The cream must be strained into the churn :; through a cheese-cloth •- or straining |. cloth, ?«? squeegee ised to clean 1 the' sides of the cream vessel, the cloth; folded to the side of s the churn, and all cream in it passed through. After putting on the cover, the operator should churn slowly at M first, ana S then more rapidly, when all gas , has been liberated a through the '■', ventilator. It Hit important that the churns should be well ventilated i when starting and | again when the butter breaks; and it should have a glass so that the breaking f stage can be noted. |j This also enables'one to•■ ascertain when churning should \ cease. : --?s&s, When the butter: breaks »', little cold watery should ibe added, ; the *' cover : -t antr sides of the churn rinsed down, and churning con*nued/until ■ the grains"are the size of i*neat> z when ?:!' the buttermilk must be , drawn; off• through ' a <hair-siev»')i ; »« cloth ■} placed over the pail, and < sufficient ; water added ;to i float the butter and allow the churn to be turned several times I without/the giiins coming together when washing. ?; \ -> '.* Twice washing and a brine is sufficient. The butter '■: may be "gathered fjjjgj in the brine and then removed •to the i worker lor all water to be worked out. The J length of . time the /butter should remain i in r the brine depends upon i the s market; but usually 5a • quarter of :!an '.■£ hour: is ; long enough, vas ; a little t salt I can s -be s • •■: added when working. C The normal i strength ox brine is ; lib. of salt ?to i I gallon ;of s water, After working, the butter is $ weign*a and made ;un into brick-shape, and t can be masked with private imprint or fancy design produced with the ; Scotch hand. It should be wraped in grease-proof paper and placed in a cool !'spot|to;set before being packed for the - n>«vrkot. Butter thus made will keep for several weeks : without getting strong or disagree- ! able in v flavour. Should % the butter ibe I churned into big lumps instead of grains, it will" not : keep, as the ?buit«rmilk: is i imprisoned and conaot^be washed out.l After use, utensils must W thoroughly I ■■ washed vin hot water, scalded and <&£ before being put away; for if put away the next: batch: of shutter. • : m good type of churn for up to 341b. of butter is an end-ec-end; «ut for larger quantities, an ordinary barrel chum is better, being easier to turn. In any case, i the : churn must be so ? t made that the butter is i easily removed and the chum I can. bo " well cleaned and dried. A bos churn is ;■ often used in a small dairy; but the end-on-end '-will be forad much* more satisfactory. ','V« Complaint* are sometimes made that butter churns badly and is a long time coming. This ;:!may^be^ due to ;: incorrect w temperatuii., to '.i the churn being too full, or to; the l cream I being too X thick or I too £ thin; :t while the feed -of s the cows mav % also affect the churning. The time oc. cupied for 4 the butter? to reach laaaking I stage should not exceed :. 45 minTrtea~l hclf-an-hour. being a normal time, - • I > - :." ' ' '■ -