Show difficult churning Is remedied by starter there are several things that might cause difficult churning the cream way may not be p properly ape r ay ripened it may be to too rich or th the e temperature may not be correct to ripen cream p pt prop t erl eriv a starter 1 la often used 1 10 I wake make the starter take from a plot pint to q quart bof of f fresh li abran milk and put pill in a sterilized bottle battle leey beer it a at 1 1 a temperature of from 65 to 75 do F till all it candles if the curd card la Is smooth evil solid and the odor chon and pleasant plea nant tt it IS IB satisfactory tit alie creore cream should be kept s cut thell until ready to be ripened then heat beat it to about 70 degrees F and add fron from 2 to 5 per cent of the stan starter keep heap near to 70 degrees until it begins to near uleece III lien lee the a odor becomes became ale pleasant plea ant fant and the acid tests taste 1 Is distinct but bat mild who tt it should be cooled called to Iun lg rempei delope urs which is from 56 to 60 it rees I 1 lc n winter inter L leave are at this it tern per from one to I 1 two a hear be bas fore Ch churning it if the these direct directions on or ar 1 I followed tiler win not be much ell true hie ble 1 in the churning of the butter better cream that la 11 allowed to sour abour natural y in the fall and winter often makei churning and tile the starter method la Is seed lined to overcome this dil ill fibula faculty |