Butter

Butter is milk fat gathered from cream and worked into a smooth, spreadable product. This topic covers how cream is separated and ripened, how churning turns it into butter, and what salt, culture and temperature do to flavor and texture. It is a place for makers who want to add butter to a dairy that already makes cheese or yogurt. Good butter starts with good cream, so the guides also touch on fat content, acidity and the way seasonal milk changes the final result. You will find practical notes on washing and working the butter, on how to store it, and on what to do with the buttermilk that is left over. Nothing here is complicated, and every step is explained so you can repeat it batch after batch.