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NEW-Hand Butter Churn 2.5 Quart Fresh, Delicious tast of home-made butter in approx 25 minutes and the You get to do the work!!! Enjoy one of nature`s most delicious high energy foods. Make your own creamery fresh butter. A dependable Butter Churn makes the job a fun one. All you need is a supply of good quality cream. Churn features a 4-to-1 gear ratio, balanced grip, steel machine-cut gears, steel frame, nylon bearings, maple wood paddles (dasher), oak handle and thick Anchor-Hocking glass jar. Very stable, low-center of gravity design. Fully assembled and ready to use, instructions are included. By following a few simple directions, you can enjoy this age old treat again. All you need is a supply of whole milk, a good dairy thermometer, adequate refrigeration and the Butter churn Cream of the right quality can only be produced form the milk yielded by well managed, helathy cows, So before you being, be sure and check the source of your milk carefully. Using clean, sterilized utensils and containers, let the whole milk stand ntil the cream rises tothe top. As soon as the cream is skimmed from the milk, it should be cooled to the same pemeperature as any previous skimmings, (Under no circumstances should the fresh cream be added to the other until it has cooled to the same temp. If possible, the cream shoud be stored at 45degrees F, since thre is practically no bacterial development at this temp. 24 hours before churning the cream shoudl be set ina place where it can warm to approx 65-70 degrees F. At this point the bacteria of fermentation which cause the cream to ripen will multiply rapidly. Check the temperatures with your dairy thermometer. It is a good idea to place a "starter" inyour cream when the ripening process first begins. The starter may be a small amount of well soured cream, skim milk, buttermilk or a commercial strarter whch usually come in tablet form. The starter should be stirred thoroughly into the cream so that a univeral ripening will result. Each addition of cream should be sitrred thoroughly in the batch containing the starter. Cooling Down: Under ordinary circumstances cream churns best at a temp of 62degrees F. In order to get the cream at the proper temp, it should be cooled down to about 60degrees F just before being placed in the churn. This allows for the slight warming which is bound to occur as the cream is agitated in the churn. Cream hanled at the temp should churn in 10-30 minutes. The amount of cream to be churned at one time should never exceed more than one half of the cubical contents of the churn. Kit is complete with all you need plus instructions and Problem/answer sheet. JUST ADD CREAM & YOU! Have Fun and Learn, plus enjoy one of nature's most delicious, high energy foods. YOU WILL LOVE IT, and lot of fun CRANKING! We also sell the milk thermometer for only $14.30 and can be shipped with your churn for no extra freight! ***FREE FREIGHT with "Buy It Now"** Be sure to check out our book on "Cheese Making"--So fun ! *********************************************************************************************************** We pride ourselves in our Customer Service, so feel free to ask questions We combine Shipping on Any/All purchases, and try to keep our Prices very Check out all the other items we have listed. Something for Everyone and Every competitive. Fast Shipping!!! We usually ship the same day you pay. We are a full line animal health supplier. We have Vaccines, implants, eartags, oral, antibiotics, pour-ons, sprays, markers, and a complete line of equipment. Feel free to email becky@livestockconcepts.com with any questions.
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