Salting Butter Question

[Kathy]

I found a good deal at Aldi's yesterday. Unsalted butter for $1.49/# so I picked up 20#. I'll freeze the extra.

For those who've made butter recently, how much salt(sea salt is all I have) do you add per pound to make normal salted butter?

I haven't made butter since the mid 80's so my memory is very faint. I thought it was approx 1/2 tsp per pound but I'd like a few other opinions.

Oh, I also bought chunk Cheddar & Monteray Jack cheese for $2.58/#

I love finding bargains.

[momo]

I don't know..unusual question.

I got a deal on unsalted butter once and bought up a bunch of it. No one noticed it, so I didn't tell them or do anything about it!

[Deleted]

OK. I make butter. And I salt it. But I've NEVER measured it!

I just shake some on until it "looks good," then start folding and pressing the water out. I probably lose a lot in the water that I press out.

Try the 1/2 teaspoon per pound and see how it tastes. If it's not enough, add a little more. I like salty stuff so I probably use more than that, but I honestly don't know. I also just use regular table salt rather than sea salt or canning (non-iodized) salt, because I make only half a pound at a time, and it doesn't last very long...

~Lannie

Oh, and my cheddar and Monterey Jack are free.

I'm SORRY! I couldn't resist!

[Deleted]

I just salt until it tastes all right to me. I add the salt to cooking or to what I'm eating, and not to the butter.
When I buy butter, I always buy unsalted. I like to use especially nice salt.

[Kathy]

Speaking of salt, I had been using sea salt from the Coop but I ran out so I picked up a box of Mortons course kosher salt.
My gosh, I love that stuff and I'm not a big fan of salt.
It has a very 'clean' flavor and a little goes a long way.