How to Wash Butter

Washing butter during the production process allows it to stay fresher for longer.

When making or "churning" butter, the washing of the raw ingredients while being combined will ensure that the butter stays unspoiled for longer. The butter is washed inside the butter churn. The washing of the butter requires the addition of clean water to the raw mixture and then for the excess to be drained out, taking any impurities out of the mixture with it. Not all butter has to be washed, but it is recommended if the butter is going to be stored for more than one day.

Things You'll Need

• Butter churn
• 1 to 2 pounds raw butter
• 2-quart pot

Instructions

1. Boil two quarts of water for 15 minutes in a clean pot. Remove the churn stick from the butter churn. Take off the top of the butter churn lid by pulling straight up on the top of it. Add in the pre-mixed raw butter mixture to the churn.

2. Pour in the two quarts of hot water into the churn. If some water starts leaking from the bottom of the churn, this is normal. Replace the lid of the churn by placing it back onto the body and pressing down on it. Place the churn stick back into the body of the churn.

3. Begin to work the butter by moving the churn stick up and down in full rhythmic movements. The excess water in the churn will begin to seep out of the bottom of the churn. Continue to churn for at least five minutes, or until water stops seeping out of the bottom.

4. Remove the stick and lid of the churn once more, and remove the now-washed butter. Store in a refrigerated area.

References

• Web Exhibits: Recipe for Butter Making
• Web Exhibits: Overview of Butter Making Process
• Dairy Antiques: Directions for Making Butter