Adding salt to home made butter...best way?

dannahaz

Hi everyone

I know there is a "Making my own butter" thread, and would be very happy for this post to be merged with it a bit later. The reason for starting my own thread is that I have a specific question which wasn't answered in that thread, and I am concerned that people who may have the answer may not keep going back to read that thread (iykwim).

So. Today I joined the happy band of butter makers, making butter in minutes using a mixer. I followed the excellent (and pictoral) instructions here http://www.cookingforengineers.com/article.php?id=113 (Thank you to whoever it was on this board who posted that link many months ago).

I want to salt my butter, so I did as suggested in the article. 1/4 teaspoon per 4oz butter and then whip again. I've dont that, but I'm not sure it's really getting well distributed. I'm concerned about overwhipping as i don't particularly want a really airy fluffy butter (which continued whipping is going to give me).

Does anyone have experience of salting butter successfully? How did you do it?

Thanks in anticipation

Hazel