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To Make Salt Butter Presb

Butter churned with milk and annatto, then washed and salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Make Salt Butter Presb

Ingredients

Directions

Churn

  1. Put the salt butter into a churn with the new milk and a little annatto.

  2. Churn them together for about an hour.

Wash and salt

  1. Remove the butter and wash it in water.

  2. Add the customary quantity of salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salt butter
Forms the fat body of the finished butter once churned and worked.
New milk
Supplies the cream and liquid that churning separates into butter and buttermilk.
Annatto
Adds a yellow colour to the butter.

The step that matters

Wash the butter. Washing rinses away leftover buttermilk. Buttermilk left in the butter carries milk solids that spoil faster and can turn the butter sour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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