Hey everyone,
I'm new at this. I've been reading all over the internet about ways to make butter for medical use, and there's a lot of variation on amounts and techniques. Here are my three basic questions for those of you who have tried it.
1. If I'm using trim, how much should I use per 1 lb of butter?
2. How important is grinding the trim? Some people casually crumble it, others insist on a coffee grinder. Does it matter?
3. Time really varies across recipes. Some say simmer for 30 minutes, others say 24 hours! Is 30 minutes sufficient?
Thanks--everyone here is always so helpful.
I'm new at this. I've been reading all over the internet about ways to make butter for medical use, and there's a lot of variation on amounts and techniques. Here are my three basic questions for those of you who have tried it.
1. If I'm using trim, how much should I use per 1 lb of butter?
2. How important is grinding the trim? Some people casually crumble it, others insist on a coffee grinder. Does it matter?
3. Time really varies across recipes. Some say simmer for 30 minutes, others say 24 hours! Is 30 minutes sufficient?
Thanks--everyone here is always so helpful.
