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Butter

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

Ingredients

Directions

  1. Churn cream or milk at about 60°F (15°C) until the milk globules coalesce into a solid mass.

  2. Remove the butter from the churn and knead it well.

  3. Wash the butter with water to remove excess casein and other milk ingredients.

  4. Add coarse sea salt to taste, depending on whether the butter will be eaten fresh or preserved.

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.

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