2 Irish Butter: 3 cups (40% butterfat) cream 1/2 - 1 teaspoon sea salt
Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. (You can use an ice cream machine or a hand mixer too). Strain this thick mixture into a cheese cloth covered bowl to separate the butterfat from the whey. then pour off the buttermilk-whey and drink it or save it for a recipe. Knead the butter until the color darkens and the liquid comes out of it. At this point you can add sea salt if you like... to taste... 1/2 tsp or more if you like. *** Irish butter is richer than American butter. American butter is only 30% - 35% butter fat. You can find Irish butter in some stores. I'm in my own little world, but thats ok everybody knows me here Sugar -----Original Message----- From: Wendy via Cookinginthedark [mailto:[email protected]] Sent: Saturday, March 18, 2017 5:35 PM To: [email protected] Cc: Wendy Subject: [CnD] Irish butter Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised Irish Butter, about $4 for half a pound. I decided to treat myself. The butter is richer in flavor, like the butter I ate when a child. Seems the butter today is watered down. Wendy _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
