To Manage Cream for Whey Butter
Ingredients
Directions
Prepare the whey
Set the whey aside for one day and night.
Skim the whey until you have enough.
Make the butter
Boil the whey and pour it into a pan or two of cold water.
As the cream rises, skim it until no more comes.
Churn the 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
- Source of the cream that rises and is skimmed off to make the butter.
The step that matters
Skim the cream until no more comes. Cream left behind in the whey is lost from the finished butter, so skimming until the surface yields no more cream keeps the yield as high as possible.
“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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