Home Made Butter

New Zealand Listener, Volume 3, Issue 77, 13 December 1940, Page 54

Home Made Butter

As we have now printed several good and tried recipes for home-made bread, it seems a sensible thing to give an equally good one for butter. This one is excellent: To every 2 pints of cream put into the glass jar, add one heaped dessertspoon of ordinary cooking salt. Do this day by day as the cream is added to the cream jar, taking care to stir well each time the cream is put into the jar. The correct temperature for cream for butter making is 62 degrees, but as low as 58 degrees no trouble will be experienced, After churning, run the butter-milk off, then wash the butter three times in the churn with clean water, the same temperature as the cream. Do not use iodised salt. Failure in cream coming to butter may be due to the cream being too hot or too cold ---or that the churn is too full, the latter often being the cause. If an ordinary No. 1 churn is used, do not put more cream in than will just reach the handle axle. A Wanganui link sent a similar recipe, She says, " Keep cream in a stone crock, and each time a fresh lot of cream is

added, add a small handful of dairy salt, and stir well.-In this way, the salt is well and evenly mixed in the cream. After the butter has been churned, wash in two or three waters, but do not add any more salt. Butter made in this way is never streaky, but looks quite professional and has a nutty flavour. Not only does this method improve the flavour of the butter, but it also helps it to ‘come’ more quickly."