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Dessert

Butter

A simple butter made by churning milk and adding salt.

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

Ingredients

Directions

  1. Churn the milk until the fat globules adhere together in a compact mass.

  2. Remove the majority of the milk serum by washing and mechanical means.

  3. Add common salt to taste.

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

Milk
Its fat globules clump together during churning to form the compact mass that becomes butter.

“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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