The process of making butter from sweet cream

Abstract

Introduction: Among all of the branches of the dairy business there is none so important as that of butter making. The demand for good butter is far greater than the supply and the regular customer and the fancy trade make money for the creamery man. Now we must consider some of the different factors in the making of butter, they are numerous but I merely cite a few. First the churn; there are limitless varieties of churns from the goat skin bag swinging in the air to the rotary churn run by power. Between these two extremes are found the dasher churn, the hand power barrel churn and many others. They will all make butter and they are all good, but some are better than others. Much depends on the sanitary conditions of the churn. No one can make good butter in an unclean or unsanitary churn. There is much room for improvement in this line. Another important factor is the butter maker. Any one can pour cream into a churn and start to going but not every one can make good butter. Just as in every line of work much depends on the "man behind the churn." To be successful the butter maker must be a man of tact and perseverance and believe in the maxim that if at first you don’t succeed, try, try again. If the cream is too sweet or too sour, too warm or too cold, too old or with bad odor, etc., there will be trouble and the butter maker has more control over these influences than any one else. The most important factor is the cream. The indiscriminate dumping together of all kinds of cream in a single churning is a careless act and can only result in a poor grade of butter.