Making Sweet Cream Butter

Front 1

How steps in making sweet cream butter?

Back 1

16

Front 2

Wash interior of the churn (1)

Back 2

With an alkali solution and rinse with hot water

Front 3

Chill the churn with.. (2)

Back 3

A cold chlorine solution (50 ppm) and revolve churn for 15 minutes. Drain the chlorine solution.

Front 4

Strain the cream into the churn (50-55F). Must know acidity of the cream as well as the % butterfat (3)

Back 4

Acidity - .15-.20%
%Fat - around 33%

Front 5

If color is desired (4)

Back 5

Add 1 oz/100 lbs of fat

Front 6

Revolve churn (5)

Back 6

For 5 to 6 minutes, stop and run another babcock and acidity test

Front 7

Revolve churn again (6)

Back 7

for 5 to 10 minutes, stop and let air out (cool)

Front 8

Revolve churn for a 3rd time (7)

Back 8

20 more minutes, stop and observe the contents

Front 9

Start churning again (8)

Back 9

But stop when you first see the butter breaking

Front 10

Start churning once again and stop (9)

Back 10

when you see granules about the size of peas

Front 11

Drain (10)

Back 11

To remove buttermilk off

Front 12

Wash the butter *(11)

Back 12

Twice with cool water (45-50F)

Front 13

Salt(12)

Back 13

The butter as desired
% salt desired x 1.25 = pounds of salt

Front 14

Work the butter(13)

Back 14

To incorporate the salt

Front 15

Test for moister content(14)

Back 15

By performing a Kohman analysis

Front 16

Make adjustments (15)

Back 16

to the moisture

Front 17

Package and store (16)

Back 17

35- 45 F