Butter
Ingredients
Directions
Make the butter
Churn fresh butter until it is well-formed.
Gather the butter with both hands and remove it from the buttermilk.
Wash and season
Place the butter in a clean bowl and fill it with clear water.
Work the butter in the water until it reaches a firm consistency.
Slice the butter with a knife to remove any debris.
Spread the butter thinly in the bowl and mix in the desired amount of salt.
Shape the butter as desired.
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
- Fresh butter
- Forms the whole base of the dish, giving its rich, creamy fat content and texture.
- Clear water
- Rinses out residual buttermilk, which would otherwise make the butter sour and spoil faster.
The step that matters
Working the butter in water. Butter must be worked until firm and free of buttermilk. Leftover buttermilk turns the butter sour and shortens its shelf life, so thorough rinsing and pressing matters.
“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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