Our episode about making the European style butter, generated nearly 200 comments on YouTube from our viewers. Many have suggested that it might be a good idea to add slat right into the heavy cream from the very beginning. Following this logic it would eliminate adding salt to the butter itself once it is made.
Father Vlad believes that it will be just the waste of salt, as it will dissolve in butter milk since the butter milk is about 90% water.
The only way to find out who is right is to put the theory to the test, which we did in the above video. Father Vlad was correct, most if not all the salt ended up in the buttermilk. So you can trust us, adding salt into the finished butter is better if that’s what you like to do. No one says you need to add butter, as long as you keep it in the refrigerator and consume it in a reasonable amount of time, before it goes bad.
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