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If you look for butter stamps on the internet you’ll find a lot of websites telling you that butter stamps were used “in former times” to mold and decorate butter. Indeed it’s a technique that has almost been forgotten.

I remember very well making butter in Austria about 20 to 25 years ago. The farmers where my parents and I used to spend our holidays had a butter tub with a crank handle to give it turns (correct english? I don’t know how to explain it properly …). When it was warm outside it only took you about 30-40 minutes from cream to butter. In winter when it was freezing cold, it might happen that you had to “beat” the cream about 2 hours. Needless to say that the farmer’s wife was lucky to deligate the butter making to me. It was really fun.

When the butter was ready you had to knead it under running cold water to get the buttermilk out of the butter. Having that done you pressed the butter into the shape of the mold, and then forced it out with a decorative plunger.

I didn’t make the butter on the photo but I recently bought this nice little butter stamp. Before forming butter with it you have to water it for about 2 hours. Then you take the butter out of the fridge and press it into the mold. To avoid spaces without butter, press the butter with a spoon or with clean fingers into the mold. Release the formed butter portion immediately as the butter softens very quickly. If you want to serve the formed butter on party buffets make sure you the butter on ice cubes to prevent melting.

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