To obtain good butter, you need fresh pure milk, just out of the barn and not subjected to any processing
Let it rest for twenty-four hours before starting the skimming, which is done by passing a spoon over the surface to remove the cream that has formed
The cream is collected day after day and placed in a clay container in a cool place
After 4-5 days, the cream should be poured into a glass jar that can be sealed airtight
For about half an hour, the container must be shaken, after which you will see that the cream has separated into buttermilk and butter
Then pass everything through a clean cloth, letting the buttermilk fall into a bowl and thus finding the butter mass
At this point, with moist hands, give it a shape or put it in a mold and place it in the refrigerator
The remaining buttermilk is an excellent thirst quencher and is also mildly laxative
Butter can also be obtained by using liquid cream bought at the supermarket
To store your homemade butter, we recommend two fairly simple and quick methods
First method: put the butter in a deep and narrow container and press it with a wet spoon; after putting it all in, turn the container upside down and let the water out; cover the surface of the butter with a drizzle of oil and put it in the fridge
Blender
Sieve
Bowl
Refrigerator, in an airtight container
Italia
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