and a little bit of elbow grease.
The Kitchen Science (and Heart) of the Butter Worker
What your grandma knew—and what modern food science confirms—is that pressing out the buttermilk wasn’t just about preventing mold, though she was 100% correct about that. It was also about texture and preservation.
When buttermilk remains in fresh butter, the water and milk solids can encourage microbial growth and spoilage. By working the butter and removing as much buttermilk as possible with that ridged roller, you’re creating a cleaner, more stable product. Salt can
