Budder rinse

[St3ve]

So.. when I make butter I inherently lose some during the filtering process. Meaning, I start with 1 pound of butter in, and get 3/4 out because of whats left on the leaves and what not.

My question is, is there any reason that you can't rinse the leaves off into a bowl with a little fresh water to loosen up and potentially get more butter back out of it? I mean, the water all gets separated in the end right?


Or is this a bad idea?

 

[redbear]

I do it. Use hot-boiling water. Just pour a teapot full over your filtered leaves, then squeeze away if you've got your cook's hands. If they're all sensitive, I don't know, make a press or something. But in the end, you don't get much more back.

Because unless you're using ghee, butter isn't anywhere close to 100% milk fat. There's always some proteins and even some whey in butter. Those are water soluble and you won't be recovering that weight. If you don't believe me, clarify your butter before making budder and you'll see all that junk I'm talking about.

 

[St3ve]

Cool, well I tried just that and it seemed to work fine. I wont know till its dried if I did in fact save some more of the butter but we'll see.

Thanks

 

[Duplicate]

I do it. Use hot-boiling water. Just pour a teapot full over your filtered leaves, then squeeze away if you've got your cook's hands.

That's what I do as well. You could always put it back into a pot of boiling water and re-filter.

 

[RipVanWeed]

I press that muck with a potato ricer. Squeezes out ALL the fluids.

Respect,

 

[Hank Hemp]

It'll work fine I do it every time.