Pits Wrote...

>>
>>
> Just reading this and also living in a very hot climate in Remote part of
> inland WA .
> Having been taking for granted the issue of butter.
> For years our family well as long as I can remember really use the
> following.
> I have no idea what these things are called except a butter safe
> Great Nan gave me when a kid this green glass heavy as heck just looked
> at the bottom of it made in France 1814!~!! so was old even when Nanna
> had it.
>
> All it is is a square bit of really heavy green glass that has like moat
> between two layers and filled with *distilled* boiled water that is left
> to cool. Block of butter goes inside the inner square area.
> when the moat is filled to the top and lid goes on that has an edge that
> fits between the inner and outer glass walls it is as air tight as you
> could wish for
> Butter in that has never got that rancid taste. And is always firm but
> spreadable even when a 120 in the water bag.
>
> Before we went store bought all our butter was unsalted (old German Dairy
> farmer changed the way we made butter and bread) So taste buds are trained
> to the unsalted butter taste and still buy unsalted in the store. Been
> wrapped in silver paper as long as I can remember.
>
> Some one must make these things if not will get local glass craft s lady
> to see if she can make a copy (might be a new market here)
>
> Changing hats and gears anything in the kitchen has but 3 enemies
> flys oxygen and bad bacteria (as opposed to good bacteria)
>
> So have just chopped a bit of butter off and placed it in cooled boiled
> distilled water (we have heaps here as tap water is killer of steam irons
> and radiators batteries etc)
> Will do bac tests on butter beneath water and the other control slabs
> one in the above dish and one in a container in the fridge.
>
> Is timely as some neighbours are trialling in year 2006 experiments
> with goats , camel and two breeds of sheep's milk for milk and cheese
> manufacture. Butter is not in the equation at the moment but why the hell
> not ?
>
> Back to is it safe? Well never had a bad guts from any of the butter left
> out in the above dish in 50+ years so guess it is safe. Actually tastes
> better also.
> As have all the families old milk separators and butter churns (made out
> of HUON PINE ) may make up a batch with neighbours fresh milk Every home
> should have a pet Jersey
>
> Also from experience and training what the herd eats also can have a
> profound effect on the quality of the butter. With aggregation its all
> blended mostly. However, for those in the east anything from Bega or King
> island Or Rest of Tassie and of course New Zealand Should be of better
> taste and quality.
>
> If You can still get any thing made by Duck River they got taken out by
> Bonlac but still should be in production . You will be in for a treat
> and is usually cheaper than say star or allowrie.
> The old myth btw of butter being bad for you is in most cases actually not
> true . the Chemicals and preservatives in it may be but not the butter
> itself On butter quality one tip.
> Providing no colouring has been used (check the labels) the more yellow
> the better. Believe it or not its what the cows eat.
>
> If you want heart tick quality and slightly different taste and
> spreadable butter from the fridge. Try this
> 250 grams of unsalted butter, in a cold bowl (heat proof)
> 50 cc of boiling water 50-70 cc of canola oil and mix thoroughly
> almost whipping it place in sterilised bowls and back into the fridge with
> glad wrap over the top.
> Saves you a lot of money still gives good butter taste and "spreads" the
> product further easier and better for you
>
> Also easier for whipping up when unexpected visitors arrive
> easy garlic or herb spread.
> Also good to just place inside a fish with salt pepper lemon juice wrapped
> & sealed in tin foil toss on the barbie turn once
> and easy as without drying the fish out or killing its inherent flavour.
> Butter --------- the cooks friend
>
> HTH
> Pits (a bit of a butter freak) Throw a bit in porridge and see what
> happens
>

That's very interesting..Pits..Also that old Butter Chest would probably be
worth a bit to a collector.. :-))
--
Bigbazza (Barry)..Oz