Guest guest Posted August 7, 2004 Report Share Posted August 7, 2004 It has been a couple of months since getting any raw milk. Now that I have access to a gallon a week I want to make butter with the cream. I have to make yogurt with low fat milk. When making butter should the cream be room temp. or cold? Does anyone know a recipe for keeping the butter soft? I remember reading one and I cannot find it. Thanks Rhoda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2004 Report Share Posted August 8, 2004 I've found it best to chill the cream and let it warm in the churn. Keeping the butter on the kitchen table will keep it soft. Belinda It has been a couple of months since getting any raw milk. Now that I have access to a gallon a week I want to make butter with the cream. I have to make yogurt with low fat milk. When making butter should the cream be room temp. or cold?Does anyone know a recipe for keeping the butter soft? I remember reading one and I cannot find it. ThanksRhoda Quote Link to comment Share on other sites More sharing options...
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