Preserving the Flavor of Butter - 1871

The German Agriculturalist says that a great portion of the fine flavor of fresh butter is destroyed by the usual mode of washing and he recommends a thorough kneading for the removal of the buttermilk, and a subsequent pressing in a linen cloth. Butter thus prepared, according to our authority, is pre-eminent for its sweetness of taste and flavor, qualities which are retained a long time. To improve manufactured butter we are advised by the same authority to work it thoroughly with fresh cold milk, and then to wash it in clear water; and it is said that even old and rancid butter may be rendered palatable by washing it in water to which a few drops of a solution of chloride of lime have been added.