cutechick2010
Chillin' with the herd
I am hoping someone on here will be able to solve this slightly silly conundrum for me. I have been getting whole raw Jersey milk from a friend, and of course I am trying to make butter with it as well. Well, making the butter is not a problem. But the problem I am having is, when I keep it in the fridge, it is hard as a rock and I can't spread it on anything! But when I try leaving it out for a little bit to soften, it goes sour really fast.
So I am wondering what everyone else using homemade butter is doing? Is there a preservative I can put in it? I don't salt it because I prefer unsalted butter, would salt make a difference?
So I am wondering what everyone else using homemade butter is doing? Is there a preservative I can put in it? I don't salt it because I prefer unsalted butter, would salt make a difference?