Keeping Cream Sweet
I churn every other day, because the cows are in full milk, and I object to large churnings. The cream must, of course, be at least twenty-four hours old. I never think it is a good plan to keep the cream longer than three or four days in the warm weather; but a good idea is to add a pinch of saltpetre to cream which is over four days old. It works wonders, and will do away with that "off" flavour which cream gets in warm weather. This tip was given me by a lady who lives in Queensland, and she says it was their only hope of having good butter in that hot climate. To a gallon of cream put one teaspoon of saltpetre, and stir well. The secret of good butter is to get every vestige of water out of it, a> it is the water that sends the butter sour, and makes the butter strong-flavoured. — Mrs. H.G.D. (Taihape).
Thank you ever so much for a most interesting and useful letter. How unselfish to sit down and write detailed instructions like that to help others. The real Daisy Chain spirit!
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400119.2.73.3
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New Zealand Listener, Volume 2, Issue 30, 19 January 1940, Page 45
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195Keeping Cream Sweet New Zealand Listener, Volume 2, Issue 30, 19 January 1940, Page 45
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