Butter churn

“ In the winter time, the churn must not be set so near the fire as to heat the wood, as by this means the butter will acquire a strong rancid flavour. Cleanliness being of the utmost importance, the common plunge-churn is preferable to any other; but if a barrel-churn be requisite in a large dairy, it must be kept thoroughly clean with salt and water. If a plunge-churn be used, it may be set in a tub of cold water during the time of churning, which will harden the butter in a considerable degree. ”

“ The modern type of churn, in large dairies worked by mechanical means, either revolves or swings itself, thus reverting to the most primitive method of butter-making, the shaking or swinging of the cream in a skin-bag or a gourd. ”

“ A too rapid or sudden separation of the butter from the buttermilk is not desirable. It is no recommend for a churn that it churns quick. Such a churn is apt to injure the so-called grain of the butter and make it salvy and greasy. The least churning that will separate the butter from the buttermilk is the best. ”

“ You now have your butter in the best possible condition for working. When you purchase your churn be sure [Pg 36] and get one large enough; it is much better to have it too large than not large enough. If you think you have not sufficient cream for a churning and the cream is ripe, do not wait for another skimming, but add sufficient milk to have the churn filled to about one-fourth its capacity. Do not use milk that is very sour, as it is likely to contain so much casein that your butter will not be of good flavor. ”

“ The proper temperature for churning, which is from 57° to 60°, is essential, and the churning should not be continued too long. The best butter-makers stop churning at the very moment the butter appears in the form of grains like shot. They pass off the buttermilk through a strainer, then put the butter back with water, give it a few more turns in the churn, strain again, and repeat the operation till the water runs off as clear and bright as when it is put in. ”

“ Always put cold water in your churn the night before you use it, and change it in the morning just before you put in the cream. When the butter is gathering, take off the lid of the churn to let the heated air escape, and move it gently, have your butter ladle and pan scalded and cooled, take out the butter and work it till all the milk is out, scrape some lumps of salt, and work in, cover it up, and set away in a cool place till the next morning, when work it again. ”

“ Only at nursery tea-tables, perhaps, was the warning ever heeded "Now, then! Waste not, want not!"
We have paid for our extravagant waste of other things besides butter....
And nowadays perhaps more interest is taken in the process that produces such butter as is allowed to us. As carefully as one who grades yellow amethysts I tipped up the churn, let the butter-milk run out into the appointed crock, and washed, with cold spring water, every granule of my precious butter off the lid of the churn. ”

“ When cream, especially cream in which incipient lactic fermentation has been set up, is subjected to agitation in a churn under proper conditions of temperature the particles of butter therein contained are collected into masses so that the butter can be separated from the residual liquid. This process is technically called churning. The domestic churn in its simplest form is perhaps well known to almost everyone, especially those who have lived in the country. In the domestic manufacture of butter the cream is collected and set aside until sour, that is, until lactic fermentation has set up. ”

“ If the weather is warm, set the churn into a tub of cold water; add ice if you have it, and put a piece also into the churn. Air is necessary to make butter come; therefore, if the cream flies out of the opening around the dasher, do not put any thing round to prevent it. When the butter has come, continue the strokes of the dasher a few minutes to separate all the little particles from the butter-milk. This done, take it out into the wooden bowl with a ladle or skimmer. The bowl and ladle should have boiling water poured on them when you first begin to churn. ”

“ To choose salt butter, plunge a knife into it, and if, when drawn out, the blade smells rancid or unpleasant, the butter is bad. The layers in tubs will vary greatly, the butter being made at different times; so, to try if the whole tub be good, the cask should be unhooped, and the butter tried between the staves.
It is not necessary to state that butter is extracted from cream, or from unskimmed milk, by the churn. Of course it partakes of the qualities of the milk, and winter butter is said not to be so good as spring butter. ”

“ In Scotland, Butter is made by churning the whole of the milk, which is put into the churn as it comes from the cow, and kept there till it is slightly sour before it is churned; but this makes the operation of churning very laborious, and the butter has always a sour taste. In England, butter is made only from the cream, which is not put into the churn till wanted for churning, but is kept previously from three days to a week in a deep earthen vessel, and is stirred every day when fresh cream is put in. ”

“ All strongly-flavored substances must be kept from the neighborhood of milk and butter. They are ready absorbents, and when they contract odor or taste, never get rid of it. Have earthen and tin milk vessels, and never allow them to be put to any other use.
Scald the churn, and cool with ice or spring water; pour in the thick cream. Churn rather fast, until the butter-flakes, left by the dasher upon the top, show that the end to be gained is near—then more slowly. The motion should always be regular. In warm weather pour a little cold water into the churn, should the butter come slowly. ”

“ To allow plenty of room for the cream to shake about, the churn should not be much more than half full. When the globules of fat suspended in the milk stick together and form granules as large as good sized pin-heads it is time to stop the churn and drain off the buttermilk. If the butter fails to “come” in half an hour or forty minutes it may be because the cream in the churn is too warm or too cold. A little cold or warm water, as the case may be, can be added as a simple remedy. ”

“ Before putting the milk into the churn it should be stirred thoroughly, as during the twelve hours occupied in ripening, the butter-fat, being the lightest, has come to the top and unless again thoroughly mixed, one churn will contain most of the fat and the others will contain comparatively little, and as each churning of milk going into the mixer constitutes a separate run, the quality of the butterine manufactured will be uneven. ”

“ If overheated, the butter will be white and frothy, and the milk thin and sour. Churn as soon as the milk is turned. In summer try to churn early in the morning, as fewer flies are swarming then, and the butter can be made much firmer. ”

“ When butter cannot be had direct from the churn, any which is quite fresh may be substituted for it, after the salt has been well washed and soaked out of it, by working it with a strong spoon in cold water, in which it should remain for a couple of days or more, the water being frequently changed during the time. ”

“ If the weather is very cold, and the cream has been chilled, have a large pot of water over the fire, set in the bucket when it is near boiling heat, and keep stirring till it is milk warm, have the churn scalded and put it in, by churning steadily, it will come as quick as in summer, one good working answers very well for butter in winter, always scald the churn before you put in the cream in cold weather. ”

“ If the butter will not come you should put a hot ploughshare or a hot tongs or a coal of fire under the churn. There seems sense in this, as the heat will help to make the butter come. Some people are able to take away your butter by churning water while you are churning your milk ”

“ When the butter has "come", rinse the sides of the churn down with cold water and take the butter up with a perforated dasher or a wooden ladle, turning it dexterously just below the surface of the buttermilk to catch every stray bit ”

“ The churn is then drawn near the worker and the butter granules removed with paddle or ladle and placed on worker. The hands must never touch butter for sanitary reasons and because they will give the butter a greasy appearance. As soon as the butter is placed on the worker, one ounce of fine, clean salt to a pound of butter is sprinkled uniformly over the butter. ”

“ A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quantity of butter heated until slightly soft add equal quantity of milk, place in the churn, add one teaspoon salt for each one pound of butter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired.
B. ”

“ The answer to all is the same : " The butter which rises to the top in churning." (Arvoituksia, Nos. 754, 755, 662.) The full meaning is this : The butterdash inside a churn full of milk is compared to a golden salmon or bream plashing about in the water, and discharging spawn, which is likened to butter. From this it is evident that, to anyone who knew the riddles — and riddles are very numerous and popular in Finland — churning and spawning were distinctly associated. ”

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The Most Popular Churn on the Market.
Because it makes the most butter. Because no other Churn works so easy. Because it makes the best grained butter. Because it is the easiest cleaned. It has no floats or paddles inside. Also the Eureka Butter Worker, the Nesbitt Butter Printer, and a full line of Butter Making Utensils for Dairies and Factories. Send for Illustrated Circulars.
VERMONT FARM MACHINE CO.,
Bellows Falls, Vt.
The Cooley Creamer
Saves in labor its entire cost every season. ”

“ For this quantity half a pound of sugar would be sufficient. The batter will be a long time rising to the proper height; an hour and a half or two hours. Currants, carraways, nutmeg, or mixed spices, can always be added at discretion.
It is usual to strew a few currants on the tops of the buns before they are baked.
To render them richer and firmer, it is merely necessary to diminish the proportion of milk, and to crumble up very small two or more ounces of butter in the flour which is added to the batter after it has risen. ”

“ A matter for despair as regards bad butter is that, at the tables where it is used, it stands sentinel at the door to bar your way to every other kind of food. You turn from your dreadful half-slice of bread, which fills your mouth with bitterness, to your beefsteak, which proves virulent with the same poison; you think to take refuge in vegetable diet, and find the butter in the string-beans, and polluting the innocence of early peas; it is in the corn, in the succotash, in the squash; the beets swim in it, the onions have it poured over them. ”

“ Milk and cream undergo many changes after being incorporated in the finished butterine and the more cream there is in the product the lower the temperature in the tempering room should be. It is not at this stage that flavor is made. Only the flavor the product already contains is developed and many batches of sour or “off” butterine are traced to too warm tempering rooms, whereby the butter fat and oil because of their mixture with water decompose and become rancid.
FIG. 166.—MAKING BUTTERINE PRINTS.
Working. ”

“ Never touch the butter with your hands.
Well-made butter is firm and not greasy. It possesses a characteristic texture or “grain,” in virtue of which it cuts clean with a knife and breaks with a granular fracture, like that of cast-iron. Theoretically, butter should consist of little else than fat, but in practice this degree of perfection is never attained. Usually the fat ranges from 83 to 88%, whilst water is present to the extent of from 10 to 15%. [11] There will also be from 0.2 to 0.8% of milk-sugar, and from 0.5 to 0.8% of casein. ”

“ Scald and wipe a small vegetable-pan, and put into it one-half lb. of stiffly-manied butter, properly softened. Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish. The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter. ”

“ Owing to this subdivision of the fat, and perhaps to the composition of the fat itself, butter is a more digestible fatty article of food than lard or oil. It is not possible by mechanical means to remove the whole of the water and curd of the milk from the butter; indeed “overworking” the butter with the object of removing the water as completely as possible ruins the structure to such an extent as to make the product unmerchantable. ”

“ Wiley, in whose taste, judgment and knowledge we all have so much faith says that "the best grade of butter is that which receives no treatment other than the washing and working process to which attention has been called. This kind of butter is known as natural or unsalted or uncolored butter, that is, a fresh, sweet product of an agreeable aroma, palatable, of fine texture and grain, and is the best product of its kind for human consumption. It also brings the highest price on the market." ”