Butter
Ingredients
Directions
Ferment the milk
Put the milk in a moderately warm place to ferment.
After fermentation, place the ferment in a linen bag and hang it in a jar or keg with the milk.
Cover and let it stand for 16 to 24 hours until it has a pleasant, acidulous taste.
Churn and store
Skim off the butter and cheese particles that float on top.
Pour the liquid into another keg and shake for one hour.
Pour into bottles, cork them, and store in the cellar.
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 mare's milk
- Provides the fat and milk solids that separate into butter when fermented and shaken.
The step that matters
Letting the milk stand until acidulous. Fermentation sours the cream and thickens it, which helps the fat separate into butter during shaking. Too little time leaves the milk sweet and slow to yield butter, while too long over-sours the flavor.
“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.
More butter recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.