BUTTER MAKING.

New Zealand Times, Volume LXVI, Issue 3311, 18 December 1897, Page 2 (Supplement)

BUTTER MAKING.

Tho following information is pubg _ lished by a Sydney paper in reply to id questions asked by n correspondent, a The best method of making butter ’s in small quantities for family use—'S Strain the milk through strong brown calico into a suitable vessel for running it over a cold water cooler. Then put the milk in the dishes or pans, and stand them on shelves or stands in a jj cool, airy, well-ventilated room. The f. milk should be left undisturbed until d fit for skimming, which will vary from g 12 to 45, or even 56 hours, acccrding r " to the weather,,and tbs suitableness of tho dairy, the treatment cf the miik, t and the surrounding's. In warm, , thundery weather, unless the dairy is d very cool, and the milk has been e cooled very low, it will become thick in a few hours, and the cream should, be removed before it arrives at this stage. - To know the proper time for skimming B you must first note the firmness of the * cream, and by raising some of the * cream at the side of the dish or'pan a light coat of thick milk will be found I adhering to the under surface of the i cream. When this coating appears ' skim the cream off and put it in a dish 1 or pan to ripen. When skimming put the skimmer under the cream and raise \ it up as perpendicular as possible, so as to allow the milk to flow away through the skimmer. When all the milk has ‘ run through, the skimmer should be i given a shakr, which will remove the greater part of the coating adhering to the cream. Care must be taken to have as small a quantity of milk in the cream as possible. Set the cream in a cool place,, and stir it regularly until it has an even consistency like honej, and a slightly acid taste. When in this condition it should bo churned. Churns \ can be got in very small sizes, and of suitableyequiremen'a. SPut the cream in tho churn'at a temperature of 60deg Fah, and if it is very thick add some ■ cold water to make it thinner. It | should be churned very slowly at first, , taking care to open the ventilator of the 1 churn every turn, or second, or third, 1 of the beaters, at most, to let out the gas. When the gas is all out the times - for opening the ventilator can be much J longer apart. Gradually increase the d speed until the cream begins to break, 0 that is, form grains like pin points, or ' heads. A t this stage cease churning, - ■ and add some cold water and salt. Put 1 the lid on, and continue churning until ,5 the butter is ns large as peas The I) milk is then drawn off, and more hi wa er and salt put on. After five or & ten minutes’ churning the water is »■ drawn off, and more water and salt 4 added, and the churning renewed. It - can be let He after this in fresh water / and salt in the churn forialf an hour, j to grain properly and firm up. It ti

should then be taken out of the churn and put on a wooden tray, in which cold water and salt may be put. It should be finely broken down in this water several times. Remove the water, add more fresh water and salt, and break down with pats until the water comes off as clear as when put on. It should then be salted, as evenly as possible, by spreading it out very thin and sprinkling dry, finely-powdered salt very lightly and evenly over it. Then roll into along roll, and close the ends. Finely break down with the pats several limes, and then let it stand in a large lump in the tray, or, better, a dish, until tho next morning, to drain. It should then be broken down with the pats several times, sons to expel as much moisture as possible. It can then be packed and stored for any length of time required, as long as the store-room is dry, cool, and airy, and the keg, box, or crook it is packed in closed perfectly airtight. Whether it is wise to scald the milk before setting, and bow long the cream Tjhould stand before churning—milk may be scalded, but it must be cooled as quickly as possible after (before setting), but a good flavoured or longkeeping butter cannot be made from it. Whether scalded or not, it should be cooled to 55deg or 60deg Fab before setting. The room in which it is set should never exceed 60Jeg Fahr, if possible. There is no fixed time for the milk or cream to stand, as they must bo skimmed or churned, as the case may be, at the proper time, as ex plained. How soon after calving should a cow be milked ? How soon after calving is the milk fit for use? What is the best age to send calves to market as “vealers?"—The animal requires rest, and ils young the first fruits of the nourishment nature supplies for it ■ and unless the supply cause the animal pain, or the young be too weak to draw it, from six to twelve hours should elapse before milking. The time milk is fit for use varies irora three to six days, according to the food given, and the health of the cow. The best guide is the absence of a soapy feel, and a faint, reddish tint in the colour of the milk. The time for sending calves to market is from 5 to 10 weeks old, but the animals should be well and generously fed from birth, or they will become stunted in growth.