Butter

To get good milk must obtain butter pure, fresh, just out from the stable and not subject to any manipulation.

Let it rest for 24 hours before you start skimming that makes passing a spoon on the surface in order to remove the cream that was formed.

The latter is collected every day and put into a clay container in a cool place.

After 4-5 days the cream should be transferred into a glass jar that will close tightly.

For about half an hour you have to shake the container then you will see that the cream was divided into buttermilk and butter.

Then you pass everything through a clean towel, dropping the buttermilk in a bowl and finding himself so the mass of butter.

At this point with wet hands giving it a shape or you put into a mold and fits in refrigerator.

Leftover buttermilk is an excellent Thirst-Quencher and is also slightly laxative.

The butter can also be obtained using the cream that you buy at the supermarket.

To keep the butter from you did you recommend two methods only brief and simple enough.

First method: place the butter in a deep and narrow container and press it with a wet spoon.

After having put everything turn the container and slide the water; with a little olive oil cover the surface of butter and put in the fridge.

Second method: put the butter in a pot of steel well dry and do not exceed the 2/3; put on bright flame and let it melt.

the optimal point will be when the butter after producing a certain amount of foam will be transparent, homogeneous and golden yellow; remove the foam that has formed on the surface and let cool; filtered with a colander and pour in earthenware containers clean and dry, cover and put in the fridge; If you enjoy it you can add some salt after Sept.