Fresh Butter
Ingredients
Directions
Prepare
Wash the butter thoroughly and remove moisture with a napkin.
Leave a tenth of the butter for expansion when filling.
Make the butter
Heat the butter in a bain-marie until it just begins to boil.
Remove the butter as soon as you can bear your hand in the water.
Use a wooden spatula to take out the butter in small portions.
Place the butter in cold water and work it until the water is clear.
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
- Fresh butter
- Provides the fat that is melted, separated and worked into the finished butter.
The step that matters
Remove the butter as soon as you can bear your hand in the water. Heating melts the butter so its butterfat separates from the water and milk solids. If it gets too hot, the milk solids can scorch and the fat will not separate cleanly, so the butter should be taken out as soon as the water is comfortably warm.
“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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