Ways to Make Butter
Even though we typically only get a couple different varieties of butter in North America, did you know there are many different methods used to create different types of butter? Read on to find out the region where this rich flavor hails from.
- Cultured Cream Butter: There is always at minimum 82% fat in cultured cream butter, which is also called European Style butter. Cultured cream butter is exceptional for cooking and baking and is easy to spread. It is created by allowing the microorganisms in milk to sour which creates a sharp flavor that gets stirred into the butter. Cultured cream butter is sunny yellow in color and rich in flavor.
- Sweet Cream Butter: Sweet cream butter though, is made with fresh cream other than the cultured butter has. The majority of butters in North America are listed as sweet cream butter, because dairy requirements require that butter is created with pasteurized milk. Sweet cream butter is excellent for cooking and baking and typically has salt added to it–close to 1-2% total.
- Clarified Butter: This butter is often consumed in warmer countries, since it has no lactose. Since cream butter has lactose and the melting point is low, it’s hard to keep safe to eat in warm locations. Clarified butter has the whey and butter fat skimmed from the top. It has a long shelf life and does not need to be stored in the fridge.
- Ghee: Ghee is a type of butter that has been ultra-clarified. Ghee begins to cook just like clarified butter, and then continues to cook past the point that the dairy separates. Additional cooking adds a browned, nutty flavor which comes from getting cooked for more time than regular sweet cream butter.