The Temperature
The temperature of the cream when about to be churned is very. important, too. It must not be too warm, or too cold, either, though that is not likely at this time of the year, of course. The proper temperature is 62 degrees, though it is all right if it is as low as 58 degrees. After churning, run off the butter milk, and then wash the butter three times in the churn, with clean water of the same temperature as the cream. Do not add any more salt and be sure to "work" the butter very well, getting every bit of moisture out. The buttermilk, of course, will not be of any ‘use ‘at all, for either cooking or drinking, as it is too briny.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400126.2.68.3.7
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New Zealand Listener, Volume 2, Issue 31, 26 January 1940, Page 45
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128The Temperature New Zealand Listener, Volume 2, Issue 31, 26 January 1940, Page 45
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