Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Once again, I'm asking about butter. I made some successfully the other day, but am now perplexed about why it won't soften. I put it in the butter bell, on top of the storebought butter. The raw butter is too hard to spread and tears up the bread. The storebought butter underneath spreads nicely at room temperature, but the raw won't. Why is this? Is there such a thing as working out too much buttermilk? Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Bonnie, We've whipped our butter to make it easier to spread. Just leave it at room temperature long enough to soften, then either use a wire whisk, or put it in a mixer for a moment on high speed. This really does help a lot! Janet (list Mom) Midvalleyvu Family Farm Arkansaw, WI Subject: hard butter problem > Once again, I'm asking about butter. I made some successfully the other > day, but am now perplexed about why it won't soften. I put it in the > butter > bell, on top of the storebought butter. The raw butter is too hard to > spread and tears up the bread. The storebought butter underneath spreads > nicely at room temperature, but the raw won't. Why is this? Is there > such > a thing as working out too much buttermilk? > Bonnie > > > > > ------------------------------------ > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > Archive search: http://onibasu.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Bonnie, We've whipped our butter to make it easier to spread. Just leave it at room temperature long enough to soften, then either use a wire whisk, or put it in a mixer for a moment on high speed. This really does help a lot! Janet (list Mom) Midvalleyvu Family Farm Arkansaw, WI Subject: hard butter problem > Once again, I'm asking about butter. I made some successfully the other > day, but am now perplexed about why it won't soften. I put it in the > butter > bell, on top of the storebought butter. The raw butter is too hard to > spread and tears up the bread. The storebought butter underneath spreads > nicely at room temperature, but the raw won't. Why is this? Is there > such > a thing as working out too much buttermilk? > Bonnie > > > > > ------------------------------------ > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > Archive search: http://onibasu.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 GREAT idea! I can not wait to try that! Thank you, (Sly) Nehrboss nehrboss@... From: RawDairy [mailto:RawDairy ] On Behalf Of Wayne and Janet Brunner Sent: Tuesday, April 15, 2008 9:49 AM To: RawDairy Subject: Re: hard butter problem Bonnie, We've whipped our butter to make it easier to spread. Just leave it at room temperature long enough to soften, then either use a wire whisk, or put it in a mixer for a moment on high speed. This really does help a lot! Janet (list Mom) Midvalleyvu Family Farm Arkansaw, WI Subject: hard butter problem > Once again, I'm asking about butter. I made some successfully the other > day, but am now perplexed about why it won't soften. I put it in the > butter > bell, on top of the storebought butter. The raw butter is too hard to > spread and tears up the bread. The storebought butter underneath spreads > nicely at room temperature, but the raw won't. Why is this? Is there > such > a thing as working out too much buttermilk? > Bonnie > > > > > ------------------------------------ > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > Archive search: http://onibasu.com > > Quote Link to comment Share on other sites More sharing options...
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