Public recipe with member extras
Camel Milk Butter
Churned camel milk cream, yielding a pale, delicately flavored butter.
Milk & Dairy-Style Staples · Pantry Staple · Baking Ingredient
What you need
Ingredients
- 2 cups Camel Milk Cream (separated from raw or minimally processed camel milk)
- Ice Water, for rinsing
- 1/2 tsp Salt (optional)
Method
Instructions
- Chill the cream thoroughly in the refrigerator at least 1 hour.
- Pour into a stand mixer fitted with the whisk attachment and beat until it passes the whipped-cream stage and separates into clumps of butter and buttermilk, 5 to 8 minutes.
- Strain off the buttermilk, reserving it for baking.
- Rinse the butter solids under cold water, kneading gently, until the water runs clear.
- Knead in the salt, if using, and press into a block. Refrigerate.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
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