SALTING-DOWN BUTTER
Correspondent’s Method A correspondent from Taihape sends the following method for salting down butter, which, she says, she has found most satisfactory:— “I do not put any more salt in' than for table butter. I melt it down in a saucepan as I have it to spare, and then pour it into jars or whatever I have. The inquirer will have to be very careful when pouring it out, because there is always a lot of buttermilk at the 1 bottom, however dry the butter seems to be. It is surprising the amount of moisture there is, and I suppose that is why it always becomes very strong. Leave the last drop in a basin, and when cold skim off what butter remains. I cover the jars with the butter paper, and find in six months it is as fresh as ever.”
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Bibliographic details
Dominion, Volume 25, Issue 222, 15 June 1932, Page 4
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144SALTING-DOWN BUTTER Dominion, Volume 25, Issue 222, 15 June 1932, Page 4
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