ABC Butter Making. A Hand Book for the Beginner

HOME-MADE DANISH BUTTER WORKER.


Never work the butter when it is too warm. I find that 56 degrees is about right. The main point in working butter is to get the buttermilk all out, and also to get it in good solid compact form. More depends upon proper working than one would naturally suppose. You often see butter with great drops of buttermilk standing all over it; such butter was only half worked, and will generally contain thirty to forty per cent. of water


, and will keep sweet but a very short time. The other extreme is overworking, and this produces a dry crumbly mass, with no flavor. If the churning is done as described in the foregoing chapter very little working is necessary, as the buttermilk is very nearly all out of the butter before it leaves the churn. Take the butter out of the churn with your butter spade, and heap it up


 on the worker. If too warm for working at once, throw a cloth wet in cold water over it, and leave to drain and cool for thirty minutes.