Cream for Whey Butter
Ingredients
Directions
Prepare the whey
Set the whey aside for one day and night.
Skim the whey until you have a sufficient quantity.
Boil the whey.
Pour the boiled whey into a pan or two of cold water.
Make the butter
As the cream rises, skim it until no more comes.
Churn the skimmed cream.
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
- Whey
- Its cream separates out as it rests and is skimmed off to become the butter.
The step that matters
Pouring the boiled whey into cold water. Cold water makes the heated whey cool quickly so the cream rises to the surface in a distinct layer, which lets it be skimmed off cleanly.
“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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