Butter

Butter is a daily staple for many – whether on the breakfast table, with an evening meal, or for baking and cooking.

We’ve summarised eight tips and tricks about this creamy gold:

Freezing
Butter is excellent for stocking up. It can therefore be frozen without any problems.

Best-before dates are a minor consideration
– like many other foods, butter remains edible long after its best-before date. Spoilt butter would smell ‘rancid’. Therefore, check the smell and taste. Important: always use a knife that is free of food residue!

Dispose
of the packaging correctly. Butter wrappers are usually a composite of aluminium, plastic and paper. This makes the fat transportable. After use, the butter wrapper should go in the yellow bin (not in general waste).

Buy
it unwrapped at the counter Many organic shops sell butter by the roll directly from the counter. Ask them to cut off the amount you want and pack it into the container you’ve brought with you.

Out of butter?
Whip up your own: 1
) Beat sweet cream or whipping cream for about 10 minutes, or 2
) shake in a jar for about 20 minutes. Drain the buttermilk
—voilà!

Too firm to spread?
To quickly soften it,
pour boiling water into a ceramic bowl, empty it, then invert
the bowl over the butter for 5 minutes; use a vegetable peeler to shave

off soft flakes. Barrel
butter is now usually produced in a ‘butter-making machine’. Butter churned in a traditional butter churn is now a rare but much-loved specialty.

As a flavor carrier
, butter simply makes everything taste better!


And by the way: “the” butter? We Allgäuer keep it simple: “d’Buddr”.