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Dessert

Butter Preparation

A method for making butter from cream by souring and churning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Butter Preparation

Ingredients

Directions

Prepare the cream

  1. Collect cream in a covered jar until sufficient is obtained.

  2. Allow the cream to sour by keeping it for a while.

Churn and wash

  1. Churn the sour cream until butter forms.

  2. Remove the butter from the churn and wash it in water while kneading to remove whey.

  3. Add salt if making salt butter immediately after washing.

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

What each ingredient does

Cream
Its fat globules churn together into butter, and souring adds flavour as the cream ferments.

The step that matters

Washing the butter while kneading. Leftover whey left in the butter contains milk proteins and sugars that spoil quickly and make the butter taste sour and keep poorly. Thorough washing removes it.

“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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