[CnD] Irish butter

Sandy sugar1991 at earthlink.net
Sun Mar 19 04:49:51 EDT 2017


Can you use this in baking, as in shortbread cookies, or just on toast or
say, in mashed potatoes? 


Fear is just excitement in need of an attitude adjustment! 
-----Original Message-----
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark at acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter

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: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.
Wendy

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