43. Butter

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
for churning
for making butter from scalded or clotted cream
Instructions (5)
  1. Butter is obtained from cream by the operation of churning; during this the thin skin of curd surrounding each globule of butter is broken, and the butter unites into a solid mass.
  2. Sometimes the butter refuses to "come"; this usually arises from the temperature being either too high or too low.
  3. Butter can be obtained most readily from either milk or cream at a temperature of 60° Fahrenheit, and cold or warm water should be added to the cream or milk, so as to obtain that degree of heat.
  4. When churned, the butter should be well washed, so as to remove every trace of curd, which, if left, soon putrefies and renders it rancid, and then salted.
  5. Butter may be made from scalded or clotted cream by stirring briskly with the hand for a few minutes.
Original Text
43. Butter is obtained from cream by the operation of churning; during this the thin skin of curd surrounding each globule of butter is broken, and the butter unites into a solid mass. Sometimes the butter refuses to "come"; this usually arises from the temperature being either too high or too low. Butter can be obtained most readily from either milk or cream at a temperature of 60° Fahrenheit, and cold or warm water should be added to the cream or milk, so as to obtain that degree of heat. When churned, the butter should be well washed, so as to remove every trace of curd, which, if left, soon putrefies and renders it rancid, and then salted. Butter may be made from scalded or clotted cream by stirring briskly with the hand for a few minutes.
Notes
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