BillieBudd
Well-Known Member
I have been using my ABV to make butter with some success, I guess. I use a double boiler and melt the butter in the top, add ABV, simmer and strain. Most recipes that I read, though, call for melting the butter in boiling water, straining, cooling and separating after 24 hours or so...Would any of the old hands know if there is an appreciable difference in the results from that technique...I have enough ABV for another batch and would like to "kick it up a notch" if possible..Thanks...