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Butter

An ancient way of preserving milk. It is rendered to a form of pure animal fat and will keep for several weeks. The milk of most mammals (except camels) can be used to make butter by churning it until it goes thick and then grainy, forming flecks of butter. It is strained and washed to remove the sour buttermilk, and then salted or left plain. Salted butter keeps better. The flavour of different varieties of butter relies on the pastures where the cows graze; butter from Normandy and the Alps produce a fine product with a smooth, clean, fresh taste.
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