. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 193. A primitive device, said to have been used for churning. Cleaning the churn.—Churns are usually made of wood, and their care is an important factor. When ready to clean, the churn should be rinsed out with cold water to remove all buttermilk, salt, and the like ; it should then be partially filled with boiling water, the lid put on and fastened loosely, so that steam can escape, the draining plug withdrawn, and the churn whirled. The pressure on the inside caused by the creation of steam from the hot water will force wa
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 193. A primitive device, said to have been used for churning. Cleaning the churn.—Churns are usually made of wood, and their care is an important factor. When ready to clean, the churn should be rinsed out with cold water to remove all buttermilk, salt, and the like ; it should then be partially filled with boiling water, the lid put on and fastened loosely, so that steam can escape, the draining plug withdrawn, and the churn whirled. The pressure on the inside caused by the creation of steam from the hot water will force water into every nook and crevice of the churn. After a few revolutions the water should be drawn off and another lot, boiling hot, added, and the whirling repeated. Empty this out and let the churn stand so that it will drain a few minutes and then turn the opening up and let it dry. The heat in the wood will dry it out rapidly, and there will be no chance for mold to grow. An occasional rinsing out with lime-water will help to keep a churn sweet. All other wooden dairy utensils should be rinsed, scalded and dried with the same care. Churning.—The process of churning is the gath- ering into a mass of the butter-fat in the cream. The butter-fat exists in the cream in minute glob- ules, each independent of the others, and any agi-. tation tends to bring them together, the force of the impact causing them to adhere to each other. As the agitation is continued, these small particles of butter grow larger by addition of other particles until a stage is reached when they become visible to the eye ; and if the churning is continued long enough all will be united in one lump of butter in the churn. Temperature.—The time that it takes to churn depends largely on the temperature of the cream at the beginning. If the cream is warm, the butter will come very quickly; if it is very cold, the churning may have to be prolonged, in some in- stances for hours, before the butter granules wi
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
