Good Home-made Butter

New Zealand Listener, Volume 10, Issue 243, 18 February 1944, Page 31

Good Home-made Butter

Dear Aunt Daisy, Here is a hint I would like to pass on to you, for those who make their own butter. The difficulty is to get rid of the. water after washing the butter, and I found that the best way is to roll it on the pastry board with the rolling pin (wooden, of course). Always put the salt in when beating the cream, this ensures it being properly mixed, although a little more is needed. Before rolling the butter, scald the board and rolling pin with not quite boiling water, and then cool with cold water. Have one end of the board in the sink, so that the water runs off into the sink, and the board also holds firm while rolling. Keep on rolling the butter till it is a firm, even texture, and then make into pats in the usual way. Butter pats also should be scalded and then cooled*before using. The butter starts lifting to the rolling pin when it is done. I make two or three pounds of butter at a time. This is just about as much as cam be handled conveniently on the board at one time. In the summertime it is necessary to leave the butter to firm up overnight sometimes, if it is too soft to roll. Of course, if one is fortunate enough to have a refrigerator it could be put in that for a while. Down south here, it is only occasionally too hot for butter making, as the nights are usually.cool, and if the butter is made first thing in the morning, it is usually firm enough to roll. This makes beautiful butter. I never liked homemade butter until I tried this way of making it. Hoping these hints will help someone else to make better butter-wW.T.T., Moszgiel.