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To Make Salt Butter Fresh

A method for making fresh salted butter from butter, milk, and annatto.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Place the salt butter in a churn.

  2. Add the new milk and a little annatto.

  3. Churn the mixture for about an hour.

Wash and salt

  1. Remove the butter and wash it in water.

  2. Add the customary amount 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 gives the finished butter its richness and body.
New milk
Supplies the water and milk solids that churning separates into butter fat and buttermilk.
Annatto
Adds a yellow colour to the butter, as the record's small quantity suggests a tint rather than flavour.

The step that matters

Churn the mixture for about an hour. Churning must continue until the fat globules clump together and separate from the buttermilk. Stopping too early leaves the butter soft and milky, while over-churning can make it grainy.

“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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