Hints On Diarying
Hints On Diarying
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In this way, it is believed that purer, longer-keeping butter can be made. In some cases, however, butter makers have customers who want Digitized by Google 76 HINTS ON DAIRYING.
a buttermilk flavor in their butter. They, therefore, do not wash the butter, or wash it very little. Such butter must be consumed at once, as it will not keep.
WORKING.
By this method of retaining the butter in a granulated form, only sufficient working is required to evenly work in the stilt. The less working the bet...ter.
SALTING.
The salt, after the butter is properly drained, can be carefully mixed with the butter by stirring. When thor- oughly incorporated, barely pressing the butter together into a solid mass is all that is needed. If one does not want butter very salty to the taste, it can be evenly and nicely salted by completely wetting it with saturated brine, then carefully pressing the granulated butter to- gether and leaving in it as much of the strong brine as will remain. We have seen butter salted in this way, and it was very evenly and completely salted, having in it no undissolved grains of salt, but it was not as salt to the taste as some like.
What to read after Hints On Diarying?
You can find similar books in the "Read Also" column, or choose other free books by Curtis, T. D. (Thomas Day) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In this way, it is believed that purer, longer-keeping butter can be made. In some cases, however, butter makers have customers who want Digitized by Google 76 HINTS ON DAIRYING.
a buttermilk flavor in their butter. They, therefore, do not wash the butter, or wash it very little. Such butter must be consumed at once, as it will not keep.
WORKING.
By this method of retaining the butter in a granulated form, only sufficient working is required to evenly work in the stilt. The less working the bet...ter.
SALTING.
The salt, after the butter is properly drained, can be carefully mixed with the butter by stirring. When thor- oughly incorporated, barely pressing the butter together into a solid mass is all that is needed. If one does not want butter very salty to the taste, it can be evenly and nicely salted by completely wetting it with saturated brine, then carefully pressing the granulated butter to- gether and leaving in it as much of the strong brine as will remain. We have seen butter salted in this way, and it was very evenly and completely salted, having in it no undissolved grains of salt, but it was not as salt to the taste as some like.
What to read after Hints On Diarying?
You can find similar books in the "Read Also" column, or choose other free books by Curtis, T. D. (Thomas Day) to read onlineMoreLess
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