Shaped and Flavored Butters

SHAPED BUTTERS

Butter Molds. Before using a butter mold, scald it, then soak it in cold water for an hour. Pack it solidly with butter and level off the top surface. When the butter is molded it can be pressed out.

Butter Balls. Scald a pair of wooden butter paddles, then soak them in cold water or about an hour. Measure the butter by teaspoonfuls so the butter balls will be about the same size. Have the butter firm but not hard, and roll each spoonful lightly between the paddles to form the balls. Drop onto a chilled plate, onto cracked ice, or into ice water. Or press each ball slightly to make it round on the side and flat on the top and bottom.

Butter Pats. Shape your butter into a rectangle the shape of the commercial quarter pound. Let it cool to firm. Cut neat squares off the end to be your pats. To decorate you could dip a fork in hot water and draw on them or put a sprig of parsley on each one.

Butter Curls. These were traditionally made with a "butter curler." It was dipped into hot water and then drawn lightly and quickly toward you across the butter. This made a thin shaving of butter that curled up. The butter curler was dipped into hot water after each curl.

Whipped Butter. For a soft, fluffy spread, bring 1/4 lb. butter and 1/4 lb. water to room temperature. Whip them together with the mixer. You might need more water. That's all there is to it.

FLAVORED BUTTERS

GARLIC BUTTER
Mince 3 cloves garlic. Mix with 1/2 c. melted butter. Add other herbs as desired. Let steep an hour.

LEMON BUTTER
Cream butter until fluffy and add a few drops lemon juice. Use for sandwiches, canapes and fish.

HERBED BUTTER
Start with either salted or unsalted butter, as you prefer. Soften the butter and cream into it finely chopped herbs to your taste. For each 1/2 c. butter add about 1 t. of your choice of dried herbs (basil, thyme, marjoram, dill are fine) or chopped fresh herbs. A dash of garlic salt is good too. 

PARSLEY BUTTER
Add the juice of 2 lemons, drop by drop, to 1 c. softened butter. Keep stirring as you add it--it takes quite a while. Then add 2 T. crumbled dried parsley. Good as clam dip.

[Adapted from the "Foods Made from Milk" section of Chapter 10: Goats, Cows & Home Dairying and the "Garlic" and "Parsley" sections of Chapter 4: Garden Vegetables. Illustration copyright 1994 by Cindy Davis.]