Butter must be washed clean in water as warm as river water in the summer, and the water must be changed until it remains completely clear. Then salt the butter with white, dried salt.
One pood of butter usually will take
It is best to pack the butter in an earthenware or glazed vessel. After sprinkling salt on the bottom, pack the butter in layers and compress it as well as possible. Pour highly salted water over the top to the depth of
*Sour cream was sometimes adulterated either by adding yogurt, which was less expensive than the cream, or by thickening with flour, which masked an inferior, thin cream.
**Salt was used in this recipe to help preserve the butter, but here
© 1992 All rights reserved. Published by Indiana University Press.