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Manual
090.145.4
Milk churn manual 1,6L
Moulding
You can mould the butter into your preferred shape by hand. However, there are various butter moulds
available, of which those made of wood are to be preferred, which will enable you to produce results
more traditional in appearance, or to put your signature on your output.
If you use wooden butter moulds, you first need to moisten them with fresh water.
Once moulded or shaped, put the butter away to chill.
Consumption – storage
The butter you put away to chill after moulding is now ready for consumption. You just need to remove
it from the mould and to wrap it for reasons of hygiene. We advise you to wrap it using greaseproof
paper.
Butter should ideally be kept at a temperature of 5°C to 6°C. (Note: butter will readily absorb odours.
It should be kept away from fragrant foods to retain its fresh taste).
It can be frozen at below –18°C.
Hygiene – maintenance
Make sure your hands are clean before working with butter, and observe basic rules of hygiene.
Equipment should be washed in hot water using a gentle detergent.
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