Butter Tried Out
Ingredients
Directions
Heat the butter
Place butter in a large iron kettle.
Cook slowly until boiling sound stops.
When it begins to froth and rise, the process is complete.
Finish and jar
Let it cool for a few moments.
Skim and pour off the butter into jars.
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
- Butter
- Provides the fat that is heated so water and milk solids separate, leaving clear butterfat.
- Baking soda
- Neutralises some acidity in rancid butter, which can reduce its off flavour.
The step that matters
Cook slowly until the boiling sound stops. Butter is mostly water and milk solids. Once the water has boiled off, the milk solids can scorch quickly, so low, gentle heat keeps the clarified fat clear and golden rather than brown and bitter.
“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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