Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Curtis, F. C.
What I have learned in butter making, pp. 81-88 PDF (1.7 MB)
88 WIscoNwsI DAimym's AssOCoTIoN. If there is more milk than the three cans will hold, it is taken to the house. The cans are placed in the tub described, and in water as deep as the milk in the cans, covered with the shal- low tub, where it remains until we are ready for the next three cans, when they are taken out and are brought to the house and remain twelve hours longer, when they are skimmed with a skimmer that cost twenty cents. Here we have an apparatus that cost $3.70, that is sufficient for making ten pounds of butter per day. Some would likely desire to know if the milk don't freeze standing out in the cold. I answer, no. The warmth of three cans zf milk of this capacity will keep out the ice, or nearly so, when the thermometer stands as low as zero; colder weather, it long continued, would necessitate some proteo- tion; and if the thermometer stood higher than forty degrees much of the time, ice would be needed if three cans were used; with less cans of milk less warmth would be communicated to the water. This system does not require so steady temperature as the milk pan; the main question is to have cold enough; if you do not, the result will be unsatisfactory; but cold can be commanded eit ice, which can be had w th so little trouble, should be provided for by all that make butter. In explaining this subject and my plans of operation, I find, generally, my hearers first try to discover where I make anything for my trouble in explaining this simple process; many conclude as there is no patent on it, and is so cheap, it can't be worth anything. My friends, this last view of the case is really the greatest impediment to its adoption; but I give you my candid opinion and positive assurance, that it is just as I have described, and is of great value, of much more value than the simple cost would seem to indicate; its capacity can be doubled by skimming every twelve hours. 3. Ripeness of the cream for churning. In common dairy man- agement where the temperature is variable, the cream often re- mains too long upon the milk, and then again it is skimmed too soon. This engenders curious flavors and curious freaks in churn- ing. This is where bad butter gets its many bad flavors, and the cream is often very stubborn about producing butter at all. Cream requires a certain degree of acidity to produce the desirable aroma of good butter. Acidity produces the much coveted aroma and too much acidity destroys it. The proper degree of acidity is 86
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