Buttermaking on the Farm

New Zealand Journal of Agriculture, Volume 74, Issue 4, 15 April 1947, Page 342

Buttermaking on the Farm

MANY people still make butter on the farm, and the following notes provided by the Dairy Division may be of assistance to them.

should be cooled down to as low a temperature-as possible, say, 60 degrees F. or under, as it leaves the separator. This is best done by -allowing it to flow from the separator over a cooler, through . which ' cold water is passing, and then into a can. The can containing the cream should be removed to a place . where the atmosphere is kept fresh and cool, and left there for . four to six hours to' allow the fat globules in the cream to. become completely cooled before ice'cubes. . ' Where a; household refrigerator _is installed it would be an advantage to place the. cream after separation and cooling in the refrigerator and reduce it in temperature to about 50 degrees F., and to keep it there for 24 hours before churning. It would be helpful also to cool the wash water to a temperature lower than that of the cream by means'of the ice blocks from the refrigerator, or by cooling a sufficient quantity of water in the refrigerator and reducing it further by adding the churning. • Experience has proved that to produce butter with long-keeping . quality and of mild flavour the cream requires to be churned as sweet as possible, and cold. Where a fuller flavour is desired and long-keeping quality; is not of vital importance the cream may be allowed to sour a little before churn-

ing. A slight sourness is usually present about 24 to 48 hours, after separating when the cream has been kept at 60 degrees F. / '' ■ , Temperatures much over 60 degrees are high for churning. The lower the temperature, the firmer the butter will be, and the better it is handled without causing greasiness. The - churning should be continued ~ until the butter forms into granules about the size of wheat kernels. The buttermilk should then be run off and replaced with a little more than an equal quantity of water' of about. 4 degrees lower temperature than the cream, for the purpose of washing the butter granules. The washing should be repeated and the second wash-water come away almost as clear as when placed in the churn. After washing allow the butter granules to drain for a - few minutes, then place them on the worker and sprinkle the mass with salt at the rate of half an ounce of salt to the pound'of butter. Divide the mass into three,. and then form into rolls by pressing and folding each about a dozen times; afterwards remove to a cool place, and let stand from four to six hours or longer, to allow the salt to dissolve. The butter will then have a streaky appearance, , and should; be placed again on the worker, and each roll worked about a dozen times, or until the colour is,even and all traces of streakiness disappear. . \ ~

In the event of the butter being required -■ for use some • months after makingit is sometimes called potted butter and is usually made during the flush months of the dairy season for use during the winter months further aid to the keeping quality is obtained by pasteurising, the cream to a temperature of 175 degrees F., or over, as soon as possible after the cream is separated. This can be .done by setting the vessel containing the cream in a copper of boiling water and gently stirring the cream occasionally. After cooling the cream it can be let stand until the. following day. To ensure a desired flavour in the butter some makers add about | per cent, of starter to the cream immediately after cooling. Starter is specially-prepared soured milk, and is usually obtainable at dairy factories. During the autumn and winter months the, scalding or pasteurisation of ripened cream from the milk of cows long in lactation will tend to prevent prolonged churning. . Experience has also proved that neither the addition of an 'unusually large amount of salt, say an ounce or more per pound of butter, nor the packing of butter in brine enhances the keeping quality of butter, and also that the storage of butter in boxes in bulk rather than in lib. pats at temperatures considerably below freezing point is essential to prevent undue loss of quality. ; The first essentials for success . in buttermaking are sound-flavoured, cool, fresh cream, good water, and sanitary. conditions. ’ Note. — If lightly-salted butter, or “powdered” butter as it is sometimes termed, is required, use a'quarter, of an ounce of salt' per pound of butter.