FT21 Butter Churn

Accessories

The accessories have been selected to enable a finished product to be produced in conjunction with the butter churn.

The cream setting pan and dairy thermometer in combination will produce cream from 4 litres of milk. Depending on the fat content of the milk, approximately 0.5 litres of cream can be obtained from this and the minimum churn charge of 1 litre can be quickly separated. This can be used if no automatic cream separator such as FT15 (Disc Bowl Centrifuge) is available. Approximately 0.5kg of butter can be made from 1.5 litres of cream in the churn. During the churning process it is necessary to drain off the buttermilk and washing water, a sieve is provided to strain out any butter particles to be returned to the churn. Scotch Hands are required to ‘work’ the butter into a solid mass after churning. Water exuded during the working process is removed by the use of muslin cloth.

In order to carry out these processes, the following accessories are supplied:

• 1 x 4 litre capacity cream setting pan
• 1 x dairy thermometer
• 1 x nylon sieve
• 1 x pair of Scotch Hands
• 1 x roll butter muslin