After the cream has been collected

After the cream has been collected

After the cream has been collected

After the cream has been collected, it must be allowed to "ripen" or to "sour" in order that it may be more easily churned. Churning is only a second step to collect in a compact shape the fat globules. It often happens that at churning-time the cream is too warm for successful separation of the globules. Whenever this is the case the cream must be cooled.

The Churn. Revolving churns without inside fixtures are best. Hence, in buying, select a barrel or a square box churn. This kind of churn "brings the butter" by the falling of the cream from side to side as the churn is revolved. Never fill the churn more than one-third or one-half full of cream. A small churn is always to be avoided.

Fig. 272. A Power Churn