Show BUTTER WITH CHEESY TASTE trouble usual usually IY due to Ce composition P inin of cf cu curd d D develops ei frequently where salt la low che cheese taste is in butter or 1 er Is usually due I 1 to a decomposition of eard curd it is most likely to appear in butter made its from cream which has become became too sour or it may also le be due to failure to wash t the 1 butt buttermilk erve 1 Is and ad curd fr from the butter tie after churning it seems to develop top more are frequently in butter which Is low law 1 tn salt if it has her been the practice to all allow the cream me to be become q quite is sour our b be fore churning churning before so much acid ald he has developed may help to rem mm edy it the 11 trouble inin churning has ban uel been completed draw off all or of the buttermilk the then add to the butter I 1 in tb the e churn an amount of water mater equal to t that hat of 0 the buttermilk the temperature stu re of the water unter should be about two dell degines ses less than that of the buttermilk live give the churn several fons I 1 in a order to rinse the butter thoroughly hughly and then tire draw off if the war this removes the surplus buttermilk and curd in the butter RI it Is also IS a go good d practice to train strain the ere cream am as it la IN p poured ared lot into the churn chat borne ell curd yd faill ill be reace removed ed in this way may |