Guest guest Posted May 22, 2006 Report Posted May 22, 2006 Does anyone have a good idea for separating the water off butter. If the butter is not so wet, it holds it's shape and can be used in the bell butter crock. If butter is anything like coconut oil, I would imagine the drier the butter, the longer the shelf life. Any thoughts? --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote
Guest guest Posted May 22, 2006 Report Posted May 22, 2006 Try hanging it in cheese cloth from your kitchen faucet until all the liquid drips off. This works for me when I'm making paneer (fresh cheese for Indian dishes). ~ Genie > > Does anyone have a good idea for separating the water off butter. If the > butter is not so wet, it holds it's shape and can be used in the bell butter > crock. If butter is anything like coconut oil, I would imagine the drier > the butter, the longer the shelf life. Any thoughts? > > > > --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- > > > Quote
Guest guest Posted May 24, 2006 Report Posted May 24, 2006 I'm glad to hear someone else mention that too! I've been having troubles keeping mine in the bell crock and it's frustrating. Any suggestions would be grand! Krista Krista Boos Creative Memories Senior Consultant Memory Keeping at Its Best! Organized Life: Organization Consulting Creating Order from Chaos 952-707-1263 babymonkeytoes@... Does anyone have a good idea for separating the water off butter. If the butter is not so wet, it holds it's shape and can be used in the bell butter crock. Quote
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