The best time for churning is just before the acidity becomes apparent.
Never let your butter get warm; when once warmed through it will lose its flavor.
Excessive working makes crumbly butter, spoils the grain and injures the flavor.
Never mix night's with morning's milk, as the warmth of the new and the coldness of the old, hastens change and decomposition.
All kinds of disagreeable odors are easily absorbed by salt. Keep it, therefore, in a clean, dry place, in linen sacks, if it is to be used for butter making.
The best butter has the least competition to contend against, while the worst dairy products have the most. The better anything is, the more rare is it and the greater its value.
A butter maker that uses his fingers instead of a thermometer, to find out the temperature of milk or cream will never make a success.
Cleanliness should be the Alpha and Omega of butter making. Absolute cleanliness as regards person, stable, utensils and package.
Faults—The quickest way to find out the faulty points in your butter, is to send a sample of it to some reliable butter buyer and ask him to score it.
The difference between the dairyman who makes $50.00 a year, per cow, and one who makes $30.00, is that the first works intelligently, the second mechanically.