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Show WORKING OVER STALE BUTTER By A. A. Borland, Professor of Dairy Husbandry, Vermont College If one has the equipment and experience ex-perience in buttcrmak'ng to warrant working over butter tho general process pro-cess would bo ns follows: Fill tho combined churn and worker work-er about half full of water at 5 rr 60 degrees F., dopendlng on tho solidity sol-idity and general character ot tho butter. Put tho butter to ho rework-od rework-od into tho churn and rovolvo tho churn soveral times with tho work-ors work-ors In gear so that tho butter may bo well washed. Draw oft tho wator and ngaln fill tho churn approximate-ly approximate-ly half -full of wator. Repeat Ihls process thrco or four times until any bad odors havo boon washod away. This washing will romovo most of tho salt from the butter anil llkowlso a largo amount of tho color. In order or-der to restoro tho salt content nnd color to tho butter tho rowaanod but-tor but-tor should bo snltcd heavily enough so that tho completed product will havo at least 3 per cent of salt. Tho butter should bo salted rather heavily heavi-ly in order to obscure nny lingering traces ot bad flavors. No more salt should be employed than will dls solve. The coloring should bo thoroughly thor-oughly mixed with the salt boforo the latter la added. When tho colored color-ed salt has been thoroughly distributed distribut-ed over the butter tho color also will be uniform throughout. |