Page:The story of milk.djvu/104

 the butter will separate clear from the buttermilk. After the buttermilk is drawn off pure cold water is poured into the churn and the butter granules are rinsed in it. This water again is drawn off and fresh cold water put in.

Butter worker

Working the Butter.—The butter can now be taken out with a sieve and worked on the butter-worker, or it may be worked in the churn. "Working" the butter consists in squeezing out the buttermilk and kneading the butter into a smooth but not "greasy" mass. If it is too warm and if it is worked too much, with a sliding motion instead of just pressing, the butter is apt to become greasy. If there seems to be any danger of greasiness, it is better to stop and put the butter in a cool place for a few hours to recover its elasticity. The working can then be finished safely.