To obtain good butter, you need to procure fresh pure milk just out of the barn and not subjected to any manipulation
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
This cream is collected day by 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 hermetically sealed
For about half an hour, the jar should be shaken, after which it will be seen 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 fridge
The remaining buttermilk is an excellent thirst quencher and is also slightly laxative
Butter can also be obtained using liquid cream purchased from the supermarket
To preserve the butter you made, 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 in, turn the container upside down and let the contained water flow; cover the surface of the butter with a thread 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 on a lively flame and let it melt; the optimal point will be when the butter, after producing a certain amount of foam, appears clear, homogeneous and golden yellow; eliminate the foam that has formed on the surface and let it cool slightly; filter everything through a strainer and pour into clean, dry terracotta containers, cover and put in the fridge; if you wish, you can add a bit of salt after filtering it
Blender
Sieve
Bowl
Refrigerator, in an airtight container
Italy
