Unsalted Butter

Raspberry_Swirl

my office are looking forward to my homebaked cakes in a couple of weeks for my birthday, as they do every year and i always use flora light (or even tesco own version!)

navig8r

You can make unsalted butter from salted by putting it in a large bowl of cool water and squishing it through your fingers to wash the salt out. I have done this when I want to make cream from butter which has to be unsalted.Edit: the butter needs to be soft enough to work B4 you start

Dave

snow

Do you need to change the water several times?

MATH

It really doesn't make THAT much difference. I think it's just the current fad for foodies to state UNSALTED butter They can't do ya for it if you choose to ignore them:D

navig8r

snow wrote:

Do you need to change the water several times?

Sorry! Yes I should have put it in the OP ,keep tasting the water .

Dave

navig8r

MATH wrote:

It really doesn't make THAT much difference. I think it's just the current fad for foodies to state UNSALTED butter They can't do ya for it if you choose to ignore them:D

Maybe not for baking ,but salty cream??:eek:
Dave

thriftlady_2

navig8r wrote:

Maybe not for baking ,but salty cream??:eek:
Dave

True, but most people use butter for baking, spreading and frying not making cream. I've made butter from cream before but not cream from butter. I'd find it easier to buy the cream

Gingham_Ribbon

I've not found unsalted butter that is as cheap as salted stuff. Does anyone know a good source of organic unsalted that isn't more expensive than the salted ? And we use the betterbuy salted stuff in baking without problem, but again, if anyone knows of an unsalted one that is comparable in price I'd appreciate knowing!

lil_me

I have seen unsalted organic on http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/402235.html. Rachel's organic stuff which they sell in Waitrose do an unsalted one but I think it's quite expensive. It's £1.40 for the salted from my local organic farm that delivers, so in comparison the goodnessdirect one isn't too bad.

Gingernutmeg

Unsalted butter is generally better quality butter than salted - that's why it's always so much more expensive. Traditionally, salt was added to butter not just to preserve it but also to disguise the taste of poorer quality milk. To get really good unsalted butter, you need cows that have been fed on grass and hay rather than silage, as otherwise you get that slight 'composty' smell to your milk. Commercial manufacturing techniques have got rid of this to a certain extent but you still do need the better quality milk to make the unsalted butter.