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Classic
Cook Books
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page 267
To preserve Butter for Winter, the best way.
When the butter has been prepared as above directed, take two parts of the best
common salt, one part of good loaf-sugar, and one part of saltpetre, beaten and
blended well together. Of this composition put one ounce to sixteen ounces of
butter, and work it well together in a mass. Press it into the pans after the
butter is become cool; for friction, though it be not touched by the hands, will
soften it. The pans should hold ten or twelve pounds each. On the top put some
salt; and when that is turned to brine, if not enough to cover the butter
entirely, add some strong salt and water. It requires only then to be covered
from the dust.
To manage Cream for Whey Butter.
Set the whey one day and night, skim it, and so till you have enough; then boil
it, and pour it into a pan or two of cold water. As the cream rises, skim it
till no more comes; then churn it. Where new-milk cheese is made daily,
whey-butter for common and present use may be made to advantage.
To scald Cream, as in the West of England.
In winter let the milk stand twenty-four hours, in the summer twelve at least;
then put the milk-pan on an hot hearth, if you have one; if not, set it in a
wide brass kettle of water large enough to receive the pan. It must remain on
the fire till quite hot, but on no account boil, or there will be a skin instead
of a cream upon the milk. You will know when done enough, by the undulations on
the surface looking thick, and having a ring round the pan the size of the
bottom. The time required to scald cream depends on the size of the pan and the
heat of the fire; the slower the better. Remove the pan into the dairy when
done, and skim it next day. In cold weather it may stand thirty-six hours, and
never less than two meals.
The butter is usually made in Devonshire of cream thus prepared, and if properly
it is very firm.
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