Rancid Butter
Dear Aunt Daisy, Would you please tell me the best way to remove a strong flavour from dairy, butter which has been kept too long? "Another Link," Wellington. Well, there are various methods which | other good "Links" have sent in, so I | will list one or two, and you can take your pick. ) 1. I melt the butter on the side of | the stove, then pour in a little boiling water and 42 teaspoon of baking soda.
Then I stir it up well, and put in a piece of well-browned toast, leaving it till next day. Then I take the toast out. Of course I use the butter up soon. 2. Melt the butter, put in a piece of vegetable charcoal, and let it stand till the charcoal has absarbed the taste. 3. I just washed and washed the butter in slightly luke warm water-I must have used about 13 different watersthen ré-salted it. No one was any the wiser, and no complaints. 4. Cut up 1b. of butter at a time into about 6 pieces; cover with fresh milk, and let stand about an hour. Pour off the milk, and then wash the butter a number of times in clean slightly salted water. Change the water often.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460927.2.48.14
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New Zealand Listener, Volume 15, Issue 379, 27 September 1946, Page 27
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210Rancid Butter New Zealand Listener, Volume 15, Issue 379, 27 September 1946, Page 27
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