Butter Making On the Farm
Butter Making On the Farm
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In our eReader you can find the full English version of the book. Read Butter Making On the Farm Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Butter Making On the Farm
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In winter. A good rule to follow is this : When the cream enters the churn, the temperature should be such that the cream will churn in nice granular form in from thirty to forty minutes. This will ensure an exhaustive churning and leave the butter in a condi- tion in which it can be handled without injuring its texture. Moreover, the butter- milk can then be more thoroughly drained off, and the butter requires less washing.
CHURNING.
Before adding the cream, the churn (Fig. 8) should be scalde...d with hot water, and then thoroughly cooled with cold water. This will freshen the churn and fill the pores of the wood with water, so that the cream and butter will not stick.
Fig. 8. A good type of hand-churn. STRAINING.
All the cream should be carefully strained into the churn through a finely per- forated tin strainer (Fig. 9). This will break up or remove all clots of cream and BUTTKU-: MAKING ON THE FARM.
19 particles of curd, and there will be less danpT .. I white specks in the butter. These particles injure both the appearance and keeping qualities of the butter.
What to read after Butter Making On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Theodore Adolph Ferdinand Wiancko to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In winter. A good rule to follow is this : When the cream enters the churn, the temperature should be such that the cream will churn in nice granular form in from thirty to forty minutes. This will ensure an exhaustive churning and leave the butter in a condi- tion in which it can be handled without injuring its texture. Moreover, the butter- milk can then be more thoroughly drained off, and the butter requires less washing.
CHURNING.
Before adding the cream, the churn (Fig. 8) should be scalde...d with hot water, and then thoroughly cooled with cold water. This will freshen the churn and fill the pores of the wood with water, so that the cream and butter will not stick.
Fig. 8. A good type of hand-churn. STRAINING.
All the cream should be carefully strained into the churn through a finely per- forated tin strainer (Fig. 9). This will break up or remove all clots of cream and BUTTKU-: MAKING ON THE FARM.
19 particles of curd, and there will be less danpT .. I white specks in the butter. These particles injure both the appearance and keeping qualities of the butter.
What to read after Butter Making On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Theodore Adolph Ferdinand Wiancko to read onlineMoreLess
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