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BUTTER MAKING. .Aa Ohio Fmrmor** Wlfo Givw H«r l»It has taken me a good many yean to learn just how to make good batter. Experience is not needed in making poor butter. Any one can make something classed as butter, and not half try. Pll tell you how it may be done.Do not skim the milk until it haa stood thirty-six hours or more, then re-more the cream and let it stand aa long as you choose before churning. If onions or codfish, or any thing el*e which has a strong flavor, aro among the articles of diet, be sure to set them in the milk room. They will give the butter a “higher flavor. If after churning. the butter contains casein, do not wash it out: it will give the butter a sour taste at first, and a little later It will get rancid. If there is no fine salt in the house, use coarse barrel salt, so that when tbo butter is eaten one can feel the grains in his teeth; then he knows it is salted. By following these rules, the butter will probably bring the lowest market price.Now I will tell how to make good butter. I strain the milk in common pans and set it in the pantry, which fortunately was built in the north part of the house, and is very cool. I do not allow the milk to stand longer than twentj-four hours, and not that length of time if the weather is very warm. Milk must have plenty of light and air. The wind should not blow directly not fiercely onto it, as that would keep the surface in motion, and prevent the cream from rising.As soon as the cream is removed from the milk it is taken to the collar and kept in a stone or earthen vessel until churning time, covered first with a single thickness of cloth, then with wire net (a common sieve will answer as well). The cloth keeps out dirt 01 any thing ©Iso that should not get in, while the wire net secures the cloth and serves as a ventilator. Cream must not be covered so closely as to exclude the air, otherwise it will stink. Every time fresh cream is added the whole •bould be stirred so that it may be evenly mixed, then it should stand four or five hours before churning, or the last cream that is put in will all go intc the buttermilk.If tbo weather is very hot, churning should be done every day. but if moderately warm, every alternate day will da As soon as the butter is gathered do not keep churning until it comes into a solid mass, but just as soon as it is separated f.’om the milk turn off the buttermilk and wash three or four times in pure cold water, lastly washing in brine water, and packing immediately. It is not necessary to say that every thing which is used al»out butter making must be kept clean and sweet. Now 1 fancy 1 hear some one saying: “Ob. all that is too much trouble. But I would rather take somo trouble, and get a good price than to make butter which will bring only half price. Opt the reputation of making a first-class article, and it will be eagerly sought after.
Newspaper Details
The Globe Republican
Dodge City, Kansas, US
Wed, Aug 06, 1890
Page 2
Full Page
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Anonymous
USA 04 Oct 2022
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