Manti Messenger | 1924-05-09 | Page 2 | Difficult Churning is Remedied by "Starter"

Difficult Churning Is Remedied by Starter There are several things that might cause difficult churnIng The cream may not bo be properly ripened It be too rIch or the temperature may not be correct To ripen cream properly properly prop prop- erly a starter Is often used To Tomake Tomake make the starter take talce from a pInt to toa toa a quart of fresh clean mIlk and put In a sterilized bottle Keep It at n a temperature of from 65 05 to 75 degrees F F. F till It curdles It If time the curd Is smooth I and solid saUd and the odor clean and pleasant It Is satisfactory The cream should be kept sweet until ready to be rIpened Then heat It to about 70 degrees F F. F and add from 2 to 5 per cent of time the starter Keep near 70 degrees untIl It begins to thicken the odor becomes pleasant and the tho acid taste Is dIstinct but mild when It should be cooled to churning temperature which Is from 56 to GO degrees in winter Leave nt at thIs temperature tern tem from one to two hours before before be- be fore churning If 11 these directions are arl followed there will not he be much trou trouble hIe ble In the churning of the butter Cream that is allowed to sour naturally natural natural- ly I in n the fall and wInter often makes churning difficult and the starter method Is used to overcome thIs dif ilI- fi