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- #421
Wastei
Well-Known Member
That's true! I believe adding it helps somewhat with extraction of other water soluble vitamins. I use a cheese cloth to strain and haven't had any problems with shelf life since I freeze and portion all my butter.Nice butter. Just a tip, add the lecithin after separating from the water as it will bind water into your butter too. Not sure what you do with it but, it can affect recipes if baking and it will decrease the shelf life drastically. Looks plenty potent though.
I get some water separation in the first couple of days and after that I freeze it. Bruce Banner butter in the picture from all the leaves and popcorn nugs.
Cheers!