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To Make Butter

This recipe uses saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Butter

Ingredients

Directions

  1. Skim the milk when the sun has not heated the dairy. Let it stand for 24 hours in summer and 48 hours in winter.

  2. Place the cream pot in a very cold cellar. If you cannot churn daily, transfer it to scalded fresh pots.

  3. Churn at least twice a week. If possible, place the churn in a tub of water 2 feet deep for firmness.

  4. Once the butter forms, pour off the buttermilk and transfer the butter to a fresh-scalded pan.

  5. Pour water over the butter and let it sit to harden. Change the water frequently until it is clear.

  6. Work some coarse sea salt into the butter, weigh it, and shape it into forms.

  7. Submerge the forms in cold water in an earthen pan and cover it.

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.

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