[CnD] Irish butter

Sugar lopez sugarsyl71 at sbcglobal.net
Sat Mar 18 20:57:50 EDT 2017

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

-----Original Message-----
From: Wendy via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark at acbradio.org
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.

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