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Leftover from butter

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posted 2 years ago

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So after making a lot of butter I put the remaining cream/milk or whatever into a jar and left it on the counter. This was fresh raw milk to start and was never pasteurized. The stuff separated into a lowest jiggly goop, a pinkish liquid (this appears to be spread out into the lowest jiggly goop but not the top layer), and a cream at the top.

What can I do with this?

Add: The liquid was what came out of the butter. It is not butter or cream or milk. It has been separated then beaten till it was butter, then kneaded out of the butter.

butter-cream.jpg

Regards,
Joe

Anne Miller

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posted 2 years ago

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Use it sparingly, but it can be used in baked goods, on mashed or baked potatoes, and anywhere else you want a strong butter flavor.

Here are some other suggestions:

Use it sparingly, but it can be used in baked goods, on mashed or baked potatoes, and anywhere else you want a strong butter flavor.

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Liv Smith

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posted 2 years ago

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If this was mine, I would sniff it and if I liked the smell, I'd use it in my cooking. If I didn't like the smell, I'd feed it to chickens or pigs.

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Ralph Sluder

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posted 2 years ago

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You could make some very good cream cheese, then save the whey for your baking...or Greek yogurt mmmm.

Joe Wamsley

Posts: 38

posted 2 years ago

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Oh just noticed a disparity in the OP. The liquid was what came out of the butter. It is not butter or cream or milk. It has been separated then beaten till it was butter, then kneaded out of the butter.

Regards,
Joe

Anne Miller

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posted 2 years ago

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I am sorry I forgot to put the link in the above post:

https://permies.com/t/177011/kitchen/Leftovers-ghee-making

To clarify what was being discussed:

Maya said, "Now I've got about 6 quart jars full of the foam skimmings

William said, "As for the uses of the skimmed foam, etc, I found them to be tasty and buttery, and I just use the on vegetables.

See that link for more delicious ways to use those skimmings.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Carla Burke

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posted 2 years ago

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Joe Wamsley wrote:Oh just noticed a disparity in the OP. The liquid was what came out of the butter. It is not butter or cream or milk. It has been separated then beaten till it was butter, then kneaded out of the butter.

That's your buttermilk.

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