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)
WHAT I HAvE LEAEnE IN BuTraR MAKING. attained in about thirty six hours if kept at a temperature of sixty. two degrees, when it is ripe for churning. 4. Churning. There has in the past few years come into use churns that revolve without inside machinery to agitate the cream, depending upon gravitation to produce the necessary agitation, which I consider preferable to any other device. Ordinarily, the cream for churning should be at sixty-two degrees,- in summer a little colder is no objection, and in winter it is well to be a little warmer. I have used the Rectangular churn about eight years and find the butter comes in about twenty minutes. I am aware that there are churns that produce butter sooner than this, but they have a sort of grinding motion that is likely to destroy the grain of the butter, and is much more labor to cleanse and keep sweet. The Rectangular churn produces butter soon enough, is very easily operated, and produces the butter in just the right manner and of the right consistency. When the peculiar "slap dash " of the buttermilk is heard, the butter has formed in granules about the size of wheat kernels and the milk can be drawn off, seemingly without mixing with the butter. Good, pure, cold water can now be freely used to wash out the remaining buttermilk, which can be perfectly done if the churning was stopped at the right time, or before the butter was massed in the churn. If stopped at the right time, the water percolates the whole mass and removes the milk without working, and leaves it in just the right state to receive the nit. 6. Salt and salting. We get advice enough on this subject by interested parties to make us proficient. I have used the Ashton salt a long time and always found it good. I have lately used the Onondaga F. F. salt and also find that good and less in cost. I have seen many others using the common barrel salt profusely to make the buttzr weigh, that was designed for salting stock and for fertilizing purposes - of course this would spoil any butter. Butter should be salted with good fine dairy salt, sufficient to flavor it to suit the taste of the consumer. I have found that salt often pro- duces different degrees of saltness in the butter, and this was a mystery to we a long time. To illustrate, we will go back to the granulated butter in the churn. We judge there is fifteen pounds of butter in the churn. We will now weigh out one pound of Ashton salt and pour part of it on the butter, and by a half turn of 87
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