Recipe: Why?

LM - I am curious as to why you would want to make salted butter as most chefs prefer to use unsalted butter. Would this be for gerneral use or specifically baking or savory (meat, not baking) dishes, or topping bread?

The quality of American companies who make salted butter is often inferior and each manufacturer adds a different amount of salt. Most people to prefer so simply add salt to recipes while using unsalted butter so they can control the amount of salt used in the recipe. Often times you need to adjust the amount of salt used if there is salt already in the other ingredients, ie, tomato paste, butter, etc.

To answer your question, there are many ways to make homemade butter. The most salt you would add to any homemade butter recipe is 1/8 teaspoon or salt to taste, unless you make it with buttermilk.

Recipes included...

HOMEMADE BUTTER
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1 c. whipping cream
cold water

Pour room temperature whipping cream into a 4 cup jar
and screw on lid. Shake vigorously until whey separates from
butter, about 10 minutes. Drain. Add cold water to almost
fill jar. Shake vigorously; drain. Serve butter soft or
chill. Makes 1/2 cup.
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1 lb. margarine
1 (8 oz.) pkg. cream cheese
1 small evaporated milk

Mix by hand (no blender, no salt).
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1 lb. (4 sticks) Blue Bonnet margarine
1 c. corn oil
1 c. buttermilk
1/8 tsp. salt (optional)

Combine all ingredients and mix with electric mixer,
stirring often, until whipped into fluffy butter. Pour into
container with tight lid and refrigerate. Delicious with angel
cornbread or with any meal.
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makes 1 Cup

2 c. whipping cream
1/4 c. ice cold water

Mix cream in blender until thick. Add water and contin-
ue mixing until separated. Turn into strainer and hold under
cold running water, kneading to remove as much milky liquid as
possible. Pat dry with paper towels and mold into desired
shape. Chill about 30 minutes.
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1 lb. margarine
1 c. buttermilk
1 c. oil

Beat all ingredients together. Keep refrigerated.
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1 c. Crisco
1 c. buttermilk
1 lb. margarine

Melt the pound of margarine; add Crisco. Then add
milk. Stir and beat.
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1 qt. unsweetened whipping cream, at room temperature
pinch of salt

Using a mixer, blender or food processor, whip cream
until it coagulates, usually 10 minutes. After butter globules
form, put in bowl and press out milk in cheesecloth. Refrigerate.
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1/2 c. heavy cream
1 Tbsp. sour cream

Pour sweet cream into jar; add sour cream. Cover jar
tightly and take turns shaking hard. When it is done, lump in
a saucer and press with a spoon to eliminate all water. Add a
little salt and serve.
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1 lb. margarine, softened
1 c. (scant) buttermilk
1/2 c. corn oil

Put margarine, buttermilk and oil in mixing bowl and let
come to room temperature. Mix well with electric mixer. Make
almost 2 pounds of butter. Delicious!
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1 c. buttermilk
salt to taste
1 lb. Parkay margarine
1/2 c. Crisco oil
coloring (optional)

Beat together. Tastes like homemade butter. Refrigerate.