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Butter Churn Hand Operated 5 litres Butter Churn Hand Operated 5 litres Ref: DP58/5
These easy to use hand butter churns are supplied complete with stainless steel paddle, plastic body, and instructions. Note: When in use you only half fill the churn.

BUTTER MAKING & CARE OF CHURN

BUTTER MAKING

Butter is made from milk or cream. Approximately I lb of butter is obtained from 251bs of milk (approximately 11 litres). If cream is used, 1 lb of butter can be made from 1 quart of cream.

PREPARATION OF CREAM

Pour the fresh milk into broad shallow pans and set in a cool place for 12 hours. Then skim the cream, allow the milk to set for another 12 hours and skim a second time. On no account allow your cream to be too thick, as thick cream will not chum quickly or yield the full amount of butter. It can be readily thinned with a little water before churning. Best results are obtained from cream that has been ripened until slightly sour. If different lots of cream are to be mixed, do this an hour or two before churning to ensure that the temperature and ripening are uniform. Nowadays cream is usually produced by means of a hand or mechanically operated separator.

CHURNING TEMPERATURE

Churning temperature is most important. Before churning bring the cream to between 10`C and 15'C. Avoid churning at temperatures above 15'C, otherwise your butter will be too soft. The chum jar containing the cream may be set in a bowl of cold or warm water to obtain the correct temperature, and a little experience will enable you to determine the temperature that will give the best results.

CHURNING

Pour the cream into the container taking care not to fill more than half full. At this stage a few drops of butter colouring can be added if desired. Screw on the lid and churning mechanism and turn the handle steadily at about 100 r.p.m. This gives a paddle speed of 300 r.p.m. Churn until the butter granules reach the size of grains of wheat but do not chum beyond this point because you will find it impossible to wash out the milk.

WASHING

Pour off the butter milk, and pour into the jar sufficient water to flood the butter granules. If the butter is soft the water may be a little colder than the butter, and if hard, slightly warmer than the butter. Now churn again for a few seconds and then strain off the water. This process should be repeated until the water comes off clear. It is essential that all milk is washed out of the butter otherwise a slightly rancid flavour may appear after a short period of storage. If only lightly salted butter is required, a brine of 10% strength can be used for the final washing.

SALTING

Scrape the beater and collect the butter from the jar by straining through a cloth or strainer. With a wooden scotch hand
press out all water and if the butter is soft set in a cool place to harden. Now work the butter repeatedly with a
wooden scotch hand, at the same time adding the salt which will dissolve into the butter more easily if previously
moistened. One teaspoonful of salt will be found ample for one pound of butter.

CARE OF THE CHURN

Wash the plastic container in hot, soapy water and rinse. After cleaning, the beater may be plunged into boiling water and put out to dry. It is important that it is not screwed back into the jar before it is thoroughly dry.
ON NO ACCOUNT PUT THE TOP GEAR HOUSING INTO WATER.
Very occasionally apply one or two drops of oil to the gears and bearings. Be careful not to use more than this otherwise it will run down the centre of the spindle into the churn.



Price: £89.98 (Including VAT at 17.5%)



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