workers were early food-preservation technology.
Why Salt Was So Important
Salt served more than one purpose.
It certainly added flavor, but it also acted as a natural preservative.
Salt helps:
Slow bacterial growth
Reduce spoilage
Improve texture
Extend storage life
Combined with the removal of buttermilk, salting made homemade butter surprisingly durable.
Why Traditional Butter Often Looked More Golden
Many people notice that vintage butter often appears much richer in color than supermarket butter.
Several factors contributed to this.
Grass-Fed Cows
Cows
