Subdeacon Joe Posted October 11, 2022 Author Share Posted October 11, 2022 2 hours ago, Marshal Mo Hare, SASS #45984 said: Doing that, the butter will separate into its natural 20% water, 80% fat, and milk solids. Or do you just soften the butter? Easier said than done. You're poaching the garlic in the butter. It takes out the sharp garlic bite. I stir it several times as it cools in the jars. Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.