Show difficult churning Is remedied by starter there are several things that might cause difficult churning the cream may not be properly ripened it may be too rich or the temperature in may ay not be correct to ripen cream properly a starter la is often used to make the starter take from a pint to a quart of fresh clean milk and put in a sterilized bottle keep it at a temperature of from CZ 65 to 75 degrees F till it curdles if the curd Is smooth and solid and the odor clean and pleasant it Is satisfactory the cream should be kept sweet until ready to be ripened then heat beat it to about 70 degrees fand F and add from 2 to 6 5 per cent of the starter keep near 70 degrees until it begins to thicken the odor becomes pleasant and the acid taste Is distinct but mild when it should be cooled to churning temperature which Is from 50 56 to CO degrees in winter leave at this temperature pera ture from one to two hours be fore churning if these directions aro are followed there will not be much trou brou ble in the churning of the butter cream that Is allowed t to sour naturally alo in the fall rind and wint winter er often mak makes cs churning difficult and the starter method Is wed to ov overcome arcome this difficulty fi |