There is not so wide a difference in opinion and practice as regards
the temperature at which churning should be done in order to secure
the best results; yet there is quite a wide range--from 55 degrees to
65 degrees--or 10 degrees Fahrenheit. But only a few go as high as 65
degrees or as low as 55 degrees. The great majority favor 60 degrees
to 63 degrees as the proper range of temperature for different seasons
and conditions. Some favor 58 degrees to 60 degrees, and all appear
satisfied with results. It is not improbable that different degrees
of acidity in the cream require different degrees of temperature
for churning, and that sweet cream requires still another variation
of temperature. So the breed, condition of the cows, kind of feed,
quality of feed, character of the water drank, length of time the
cows have been in milk, and other considerations, require variations
in the temperature. Sure we are that the difference in conditions and
surroundings must explain some of the differences of opinions and
practices among butter makers.