The churning of the clouted cream of this and other countries, forms an exception to the general rule just stated, that more time is required in the churning of sweet creams. Clouted cream may be churned in the morning after it is made, that is, within twenty-four hours of the time when the milk was taken from the cow; and from such cream it is well known that the butter separates with very great ease. But in this case, the heating of the cream has already disposed the oily matter to cohere, an incipient running together of the globules has probably taken place before the cream is removed from the milk, and hence the comparative ease with which the churning is effected. There is something peculiar in butter prepared in this way, as it is known in other countries by the name of Bohemian butter. It is said to be very agreeable in flavor, but it must contain more cheesy matter than the butter from ordinary cream.
Churning the whole Milk
Is a much more laborious method, from the difficulty of keeping in motion such large quantities of fluid. It has the advantage, however, of giving a larger quantity of butter. At Rennes, in Brittany, the milk of the previous evening is poured into the churn along with the warm morning's milk, and the mixture is allowed to stand for some hours, when the whole is churned. In this way it is said that a larger quantity of butter is obtained, and of a more delicate flavor.
In the neighborhood of Glasgow, according to Mr. Aiton, the milk is allowed to stand six, twelve, or twenty-four hours in the dairy, till the whole has cooled, and the cream has risen to the surface. Two or three milkings, still sweet, are then poured together with their cream, into a large vessel, and are left undisturbed till the whole has become quite sour, and is completely coagulated. The proper sourness is indicated by the formation of a stiff brat upon the surface
which has become uneven. Great care must be taken to keep the brat and curd unbroken until the milk is about to be churned, for if any of the whey be separated, the air gains admission to it and to the curd, and fermentation is induced. By this fermentation, the quality of the butter may or may not be affected, but that of the buttermilk is almost sure to be injured.
In Holland the practice is a little different. The cream is not allowed to rise to the surface at all, but the milk is stirred two or three times a day, till it gets sour, and so thick that a wooden spoon will stand in it. It is then put into the churn, and the working, or the separation of the butter is assisted by the addition of a quantity of cold water. By churning the sour milk in one or other of these ways, the butter is said to be "rich, sound, and well-flavored." If it be greater in quantity, it is, according to Sprengel, because the fatty matter carries with it from the milk a larger quantity of casein than it does in most cases from the cream alone.
Sourness of the Cream.
For the production of the best butter, it is necessary that the cream should be sufficiently sour before it is put into the churn. Butter made from sweet cream (not clouted) is neither good in quality, nor large in quantity, and longer time is required in churning. It is an unprofitable method.