. A B C butter making;. Butter. 28 ABC BUTTER-MAKING, the cream to remain on the milk a moment after I think it is all up or separated from the milk. If you use the deep setting cans you will find the little conical skimmer, with ten or twelve inch handle, the easiest to skim If you put the cream in a can, or other ves- sel containing cream that was skimmed some hours previous, be sure to stir it all well together, so that it may be of the same con- sistency. Keep the cream at a temperature of 62 to 68 degrees until it becomes slightly sour, when it is ready for churning. I have churned
. A B C butter making;. Butter. 28 ABC BUTTER-MAKING, the cream to remain on the milk a moment after I think it is all up or separated from the milk. If you use the deep setting cans you will find the little conical skimmer, with ten or twelve inch handle, the easiest to skim If you put the cream in a can, or other ves- sel containing cream that was skimmed some hours previous, be sure to stir it all well together, so that it may be of the same con- sistency. Keep the cream at a temperature of 62 to 68 degrees until it becomes slightly sour, when it is ready for churning. I have churned very sweet cream and very sour cream, but have never been able to get butter of good flavor from anything but slightly Soured cream. I am also of the opinion that butter made from cream only sliglitly sour will keep much longer than when made from a very sweet or sour cream. I am often asked if I think that straining the cream is an ad- vantage, and I will answer by saying that I do think it aids somewhat in helping the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Burch, Frederick S. [from old catalog]. Chicago, C. S. Burch publishing company
Size: 2605px × 959px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1888
