This trouble may be avoided by using more starter, ripening at a higher temperature, say 75° F. to 80° F., and churning at a higher temperature, say 65° F. This again will not make the best of butter, but will enable one to handle successfully that kind of cream..

Sometimes the butter will not come because the cream is too thin. The fat globules are not crowded closely enough together in the milk serum to cause them to stick together when the cream is agitated. Cream should contain over 20 per cent of fat in order to make it churn easily, and 30 per cent is better.

Sweet cream does not churn as easily as sour cream. Souring tends to reduce viscosity and prevent whipping.

Frequently the butter will not come because the cream is too cold. The thermometer should be used, and if below 60° F. warm up by adding hot water, or by taking out some of the cream and warming it and then returning it to the main lot in the churn. Unless the cream is already too thin, hot water, added carefully, will generally be found satisfactory. Cream may become too cold from churning in a cold room, especially if a metal or crockery churn is used.

Too thick cream will sometimes stick to the sides of the churn and the butter will not come from lack of concussion. Water or skim milk of the proper temperature may be added to reduce the thickness of the cream.

If the churn is too full, the proper amount of concussion is not produced and the butter fails to come. Take out part of the cream and make two churnings.