[Sca-cooks] Butter

[Kerri Martinsen]

So I am making butter and researching butter storage.  I've come across a
few "facts" that I'm not sure I believe.  Can anyone help?


*Salted butter* for storage was patted without rinsing, to remove all the
buttermilk, it was then heavily salted. This salt was washed out before it
was used for eating.

Intersting theory...but I though removing buttermilk was essential to longer
storage - the milk remaining in the butter is part of the reason it goes
rancid.

*Butter for cooking* was first melted and strained before putting into pots
a process known as clarifying.

clarifing does remove all residual liquids, producing pure butterfat...does
make sense...

*Butter for health purposes* was left in the sunlight for 12-14 days, this
bleaches it and removes the Vitamin A, whilst adding Vitamin D. This was
given to children to help prevent rickets.

Ok, now that just seems odd.. Lets give children butter left out longer than
it takes to go rancid.  hummm....sounds like spiced spoiled meat to me...

source: http://web.onetel.net.uk/~booksearch/walpurgis/bread.htm

And the search goes on...

Vitha