How to Make Good Butter.
The secret of good butter is in the way it is managed after it is made. It is pressed and worked to get out the whole of the buttermilk. If the whole is not removed, the butter will spoil in a short time, and if it is too much worked it will be tough and gluey. But the more the buttermilk is extracted the longer the butter will keep, and by clarifying it will keep even weeks and months without salt.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MEX19030220.2.56.11.18
Bibliographic details
Marlborough Express, Volume XXXVII, Issue 42, 20 February 1903, Page 6 (Supplement)
Word Count
86How to Make Good Butter. Marlborough Express, Volume XXXVII, Issue 42, 20 February 1903, Page 6 (Supplement)
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in