ADVERTISEMENT
- Real Recipes from Real People -

ISO: Making salted butter

Misc.
I will be going to eastern europe to live, they do not have salted butter there, but can/will make salted butter for me if I can give them the formula for making it, does someone know how to make salted butter in small amounts, say in two kilos? Thank you.
MsgID: 013526
Shared by: L M Ball
Board: Vintage Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  L M Ball
2
  cchiu
3
  Char
4
  David In Virginia
5
  Dulcie
6
  Judy in Missouri
ADVERTISEMENT
Random Recipes
  • Pizza Dough (food processor)
  • PIZZA DOUGH 1/2 cup warm water 1 package active dry yeast 2 1/4 cups all-purpose flour 1 teaspoon salt 1 1/2 tablespoons extra virgin olive oil In a small bowl, combine 1/2 cup warm water and yeast. Let stand 10 minu...
  • Roasted Szechwan Pepper-Salt (food processor)
  • ROASTED SZECHWAN PEPPER-SALT 1/2 cup coarse kosher salt 1/4 cup Szechwan brown peppercorns, available in Chinese markets and gourmet food shops 1/2 teaspoon whole black peppercorns, optional Combine the salt and pepp...
  • Pat-A-Cake Oatmeal Cookies with Sprinkle Dip
  • PAT-A-CAKE OATMEAL COOKIES WITH SPRINKLE DIP FOR THE COOKIES: 1/2 pound (2 sticks) margarine or butter, softened 3/4 cup firmly packed brown sugar 1 tablespoon water 1 teaspoon vanilla 2 cups...
  • French Vanilla Ice Cream (with cooked custard base)
  • FRENCH VANILLA ICE CREAM "If you have an ice cream maker and can make a custard sauce, you can make your own ice cream. Please feel free to be as creative as you like with the recipe; you can add fruit or nuts and crea...
  • Ligurian Bread - Ciappe (chyappay)
  • LIGURIAN BREAD - CIAPPE ("CHYAPPAY") 400g (3 1/8 cups) white flour 1 tsp easy blend yeast 2 level tsp sea salt* (1 tsp if using rosemary salt) 2 tsp rosemary salt powder or 3-4 tsp za’ater to taste Other options: chop...
ADVERTISEMENT
  • Sundried Tomato and Walnut Potatoes
  • SUNDRIED TOMATO AND WALNUT POTATOES 12 (about 1 1/2 lbs total) red skinned boiling potatoes 15 sundried tomato halves (not oil packed) 1 tsp dried rosemary (OR 1 Tbsp chopped fresh rosemary) 2 cloves garlic 1/2 cup ...
  • Spicy Chili Sauce (canning recipe)
  • SPICY CHILI SAUCE 4 quarts chopped, peeled, cored tomatoes (about 24 large) 1 1/2 cups chopped sweet green peppers (about 3 medium) 2 cups chopped onions (about 2 medium) 1 1/2 cups cider vinegar, 5% acidity 1 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Making salted butter
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!