GOLDEN RULES FOR MAKING BUTTER.

Temuka Leader, Issue 381, 30 April 1881, Page 3

GOLDEN RULES FOR MAKING BUTTER.

1. The cream should be removed from the milk before the latter has become sour. The reason for this is easily explained As soon as the milk begins to “ turn” curd is produced, and it is then impossible to romove the cream without taking off some of the curd also. Curd .means cheese, and if curd is made up ■with cream into butter, the latter must necessarily have a “ cheesy” flavor, and will in a very short time become u strong” and very inferior in quality. 2. As soon as the butter makes its appearance, and while still in a‘granular state, the buttermilk- should be run off* Plenty of clean water should bs then thrown into the churn, and the butter washed by turning the churn a few times. Two or more lots of water should be used until the butter is thoroughly cleansed. Butter is frequently damaged by overchurning . It is quite an error to suppose that after the butter once forms more can be obtained by lurtber churning, Every revolution, after the granules are about the size of Indian corn or small nuts, deteriorates the quality. 3. Butter should not be touched with the band, but the water should be expelled by means of a butter worker—and by all means keep the dairy clean, and well ventilated at an temperature.