Butter Tried Out
Ingredients
Directions
Place the butter in a large iron kettle.
Cook it down slowly until the boiling sound stops.
When it begins to froth and rise, it is ready.
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
- Its water and milk solids are separated out by heat, leaving the golden fat behind.
The step that matters
Cook it down slowly until the boiling sound stops. Heating too fast can scorch the milk solids that settle at the bottom and give the fat a burnt flavour. Slow heat lets the water evaporate gently while the solids stay pale, so the finished butter tastes clean.
“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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