Mt. Pleasant Pyramid | 1947-05-30 | Page 3 | Butter-Making

Butter-Making Points to be observed in good butter-making include use of only good, clean, rich milk from properly prop-erly fed and cared for cows. Cleanliness Clean-liness of the cow and the milker is essential. Correct temperature for ripening the milk and for churning is necessary. Cream should be ripened rip-ened at 65 to 70 degrees F. The churning temperature should be about 60 to 68 degrees so that butter will form in granules about the size of wheat grains in 20 to 25 minutes. When that stage is reached, itop churning, wash the butter with water of the same temperature, in two or three waters, until all milk is removed. Add about a tablespoonful of salt to each pound of butter and work enough to distribute the salt. Mold and wrap in parchment paper.