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Directions for Making Butter
It can take between 2.3 and 3.3 gallons of whole milk to make one pound of butter. The actual amount depends on the fat content of the milk. Holstein cows produce milk with the least amount of fat and Jersey cows produce milk that has more fat. The following are instructions for making butter as detailed in the directions for use that came with a Dazey red gear cover churn.
Directions for using the Streamlined Dazey Churn
Selection of Cream
For best quality butter and quickest results churn sweet cream or cream that has been ripened at 65 to 75 degrees F. until mildly sour and having a 25% to 35% butterfat. When churning cream from clabber (milk curdled by souring), enough of the skimmed part of the clabber should be added to allow the cream to flow freely. The Churn will not properly agitate too thick cream. From 2 to 4 hours before churning time mix the different lots of cream so the temperature and ripening will be uniform. Stir often during the ripening period.
Proper Churning Temperature
Churning temperature is very important. Bring cream to proper churning temperature, usually 50 to 55 degrees in summer and 55 to 60 degrees in winter. Use a dairy thermometer to determine the temperature that gives you best results. Set cream container in warm or cold water to bring cream to right churning temperature. (Do not put water in the cream.)
Churning
Fill the Churn one-third to one-half full of cream. Never more than one-half of capacity. Cream should be poured into the Churn thru a strainer to break up lumps and remove curd particles. Add butter coloring if desirable, using from ten to twenty drops per gallon of cream. Turn the handle steadily at about 90 revolutions per minute. Churn until the butter granules reach the size of grains of wheat. Don't churn beyond this point or it will be impossible to wash out the milk. The granules should be firm without being hard. |
Washing the Butter
Pour off the milk thru the Churn strainer. Remove strainer and pour in sufficient water to float the butter granules. If butter granules are soft, the wash water should be 2 to 4 degrees colder than the butter, and if too hard, warmer than the butter. Now turn Churn handle a few times and then strain off the water. Repeat the washing process until water comes off clear. All milk must be washed out or it will produce off-flavors in the butter.
Salting Butter
Remove the butter which should still be in granular form from the Churn and add salt, using about one-half to one tablespoon of salt to each pound of butter. The salt will dissolve more quickly if moistened before it is added to butter. Work the butter using a butter ladle or butter worker until salt is dissolved and evenly distributed.
Cleaning Churn
Wash glass jar in warm (not hot) soapy water and rinse. DO NOT SCALD GLASS JAR. The dasher should be scalded, sunned, left out of the Churn to dry. DO NOT PUT THE ENCLOSED GEAR HOUSING IN WATER.
Oiling the Churn
When oiling is necessary, remove screw in gear cover. Put a drop or two of oil in oil holes, also screw hole. Do not use too much oil or it will run down into the Churn. Frequent oiling is not necessary.
Note: The capitalization of the word churn is how Dazey printed the insert. The company definitely thought their churn was one of a kind, deserving of a capital letter.
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