Tuesday, September 1, 2015

Test the cream when it is put into the churn

Test the cream when it is put into the churn

Test the cream when it is put into the churn



Churning. The proper temperature for churning ranges from 58° to 62° Fahrenheit. Test the cream when it is put into the churn. If it be too cold, add warm water until the proper temperature is reached; if too warm, add cold water or ice until the temperature is brought down to 62°. Do not churn too long, for this spoils butter. As soon as the granules of butter are somewhat smaller than grains of wheat, stop the churn. Then draw off the buttermilk and at a temperature as low as 50° wash the butter in the churn. This washing with cold water so hardens the granules that they do not mass too solidly and thus destroy the grain.


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