Fresh butter is made weekly from hand-skimmed cream. It takes one gallon of cream to make 2-2.5 lbs of butter. The cream is then whipped until the fats separate from the buttermilk and then is washed in ice-cold water. The butter is then kneaded to expel as much water and buttermilk to ensure a clean taste. Packages are sold in 1/2 lb logs.
Fresh butter is made weekly from hand-skimmed cream as supply allows. It takes one gallon of cream to make 2-2.5 lbs of butter. The cream is then whipped until the fats separate from the buttermilk and then is washed in ice-cold water. The butter is then kneaded to expel as much water and buttermilk to ensure a clean taste. Located within the freezer section, salted and unsalted butter is available.
Packages are sold in 1/2 lb logs.
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