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.
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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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.
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
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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