[CnD] Irish butter
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
From: Wendy via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark at acbradio.org
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.
Cookinginthedark mailing list
Cookinginthedark at acbradio.org
This email has been checked for viruses by Avast antivirus software.
More information about the Cookinginthedark