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.
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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.
