Butter

Let it rest for twenty-four hours before starting the skimming process, which is done by passing a spoon over the surface to remove the cream that has formed

This cream is collected day after day and placed in a clay container in a cool place

After 4-5 days, the cream should be transferred to a glass jar that can be sealed hermetically

For about half an hour, the container should be shaken, after which you will see that the cream has separated into buttermilk and butter

Then everything is passed through a clean cloth, letting the buttermilk fall into a bowl and thus obtaining the mass of butter

At this point, with wet hands, shape it or place it in a mold and put it in the refrigerator

The remaining buttermilk is an excellent thirst-quencher and is also slightly laxative

Butter can also be made using liquid cream bought at the supermarket

To preserve the homemade butter, we recommend two fairly simple and quick methods

First method: put the butter in a deep and narrow container and compress it with a wet spoon; after putting it all in, turn the container upside down and let the contained water flow out; cover the surface of the butter with a thin layer of oil and put it in the fridge

Second method: put the butter in a well-dried steel pot and do not exceed 2/3 of it; place it over a high flame and let it melt; the optimal point will be when the butter, after producing a certain amount of foam, becomes clear, homogeneous, and golden yellow; remove the foam that has formed on the surface and let it cool slightly; filter everything with a sieve and pour into clean and dry terracotta containers, cover and put in the fridge; if you like, you can add a little salt after filtering