Hints on Butter-making

Ingredients

• one-half ounce of salt to the pound of butter is sufficient
• one pint
• two gallons have been added
• a piece of ice
• an ounce of salt use only the best quality of dairy salt
• a gallon of water
• one thing to be kept in mindi moni«> ing
• 62 degreea as soon as a pail is filled
• 60 degrees
• salt

Directions

1. No sloven can make good butter. The one thing to be kept in mindi moni«> ing, noon, and night, is neatness, neatness, neatness. The milking should be done in the cleanest place that can be found, and the cows should be kept as clean as possible. Wash the teats and udden thoroughly with plenty of cold water, and wipe with a cloth or towel. Never wash with the hand moistened with milk from the cow. The least impurity taints the cream, and takes from the sweetness of the butter. Milk perfectly clean (as the last quart is twice as rich in butter as the first), and the quicker the milking is done the more milk is obtained. The milk-room should be clean and sweet, its air pure, and temperature about 62 degreea As soon as a pail is filled, take to the milk-room and strain the milk through a fine wire-cloth strainer, kept for the purpose, and not attached to the pail (the simple strainer being more easily kept clean). Never allow milk to stand in tho stable and cool, as it absorbs the foul o<lorsof the place. The pans (flat stone crocks with flaring sides are better than tin pans. In winter hot water should be poured into them while milking is being done, and poured out just before straining the milk into them) should be set on slats, rather than shelves, as it is important to have the milk cooled from the animal heat as soon as possible. Skim each day. or at longest within twenty-four hours. Souring does not injure the quality of the cream, but the milk should not be allowed to become watery. Do not use a perforated skimmer, but re- move a little of the milk with the cream, as this does not injure the quality or lessen the quantity of butter, and gives more well-flavored buttermilk, which

2. 520 HINTS ON BUTTER-MAKINO.

3. packed, as it keeps longer when well washed. If to be used immediately, the washing may be less thorough. Another and better plan is to remove the butter to a marble slab and lay on the top of it a piece of ice. As it settles down by its own weight, work it up around the edges with the paddle, and the water from tlio melting ice will wash out and carry off the butter- milk. Before or during the churning, the bowl (which should never be used for any thing else) in which the butter is to be salted, should be filled with scalding water, which should remain for ten minutes; pour out and rub both bowl and paddle with hard coarse salt, which prevents butter from sticking. Rinse thoroughly and fill with cold or ice-water to cool. After washing butter free from milk, remove to this bowl, having first poured out the cold water, and (thq butter-bowl and paddle should occasionally be scoured with sand or ashes, washed thoroughly with soap-suds, and rinsed until all smell of soap has disappeared) work in gradually salt which has been pulverized by rolling, and freed from foreign substances. If wanted for use, one-half ounce of salt to the pound of butter is sufficient, but if wanted for packing, use three-fourths of an ounce or even an ounce of salt Use only the best quality of dairy salt. After salting, cover with cotton cloth soaked in brine, and .wt away itt a temperature of about 60 degrees for twelve hours. Work the second time just enough to get the remaining but- termilk out. This, however, must be done thoroughly, as otherwise the acid of the buttermilk will make the butter rancid. At the end of tlie second working it is ready for use, and should be kept in a cle

4. In packing for family u.se, work into rolls, lay in large stone crocks, cover with Drine strong enougli to float an egg (one pint of .salt to a gallon of water), in winch a level tea-spoon of saltpetre and a {>ound of white .sugar to each two gallons have been added ; over it place a cotton cloth and a \v(M"<;}it to keep the butter under the brine, ana tie a paper over the top nf crock. Or, pack in a .stone jar, pressing it solid with a wooden pestle, I'over with a cloth wet in brine, and .«?prinkle over it salt an inch thick. More sugar may be added to the brine without injury; if butter is to be kept a long time it is a good rule to always make brine so strong that salt will lie at the bottom of the jar. Some boil and skim the brine and when ro/<i, pour it over the butter. When ready to pack the next churning, re- move the cloth with the salt carefully, rinsing otf" with water any that may have been scattered in uncovering it, pack butter as before, replace cloth with salt over it, and repeat until jar is filled to within two inches of the top, cover all with cloth, add salt to the top of crock, tie paper over the top, and .«et in a cool place. In removing for use each churning conies out by itself.

Nutrition, whole recipe (rough)

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Salt	1 tsp (6g)	0
Dairy	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.