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Homemade Butter
February 28, 2011

We churn butter for holiday dinners using my grandmother's Daisy churn. We have learned along the way. Thoroughly rinsing your butter will make it last longer -- otherwise it gets an off/sour taste. We put our butter in a wide, shallow bowl, pour ice water on it, work the ice water through with a wooden flat spatula and then drain. We continue that process until the drained water is clear. At that point, we work in our salt using the spatula. If you oversalt the butter, just use cold water to rinse until sufficient salt is removed.

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