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Salad

To Make Salt Butter Fresh

Salt butter is made by churning salt butter with milk and optional amotto, then washing and salting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Make Salt Butter Fresh

Ingredients

Directions

Churn

  1. Put the salt butter into a churn.

  2. Add the new milk and amotto.

  3. Churn together for about an hour.

Wash and salt

  1. Remove the butter and wash it in water.

  2. Add the customary quantity of salt.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salt butter
Provides the fat base that the added milk is churned with.
New milk
Supplies the fat and liquid that churning separates into butter and buttermilk.
Amotto
Adds a yellow colour to the butter.

The step that matters

Wash the butter thoroughly. Buttermilk left in the butter after churning can turn sour and shorten shelf life. Rinsing it out in water removes the milk solids that would otherwise spoil the butter.

“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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