Why are There Different Kinds of Butter?
Though we typically only get a couple different kinds of butter in North America, did you know there are many different methods used to cook varieties of butter? Read on to find out the region where this delicious ingredient came from.
- Cultured Cream Butter: At all times, there is at the lowest end 82% fat included in cultured cream butter, which is also known as European Style butter. It’s got a rich flavor and is excellent for baking. It’s created by permitting the microorganisms in milk to sour which creates a tangy flavor that gets stirred into the butter. Cultured cream butter is sunny yellow colored and rich in flavor.
- Sweet Cream Butter: Sweet cream butter on the other hand, is churned with fresh cream other than the cultured butter has. Most the butters in the US are listed as sweet cream butter, because dairy requirements require that butter is made with milk that’s been pasteurized. Sweet cream butter is great for baking and typically has salt added to it–around 1-2% total.
- Clarified Butter: This butter is found in warmer countries, since it contains zero lactose. Because traditional butter contains lactose and melts at a low temperature, it is hard to keep fresh in hot countries. Clarified butter has the whey and butter fat skimmed from the top. Clarified butter has a long shelf life and can keep outside the fridge.
- Ghee: Ghee is a type of butter that was heavily clarified. Ghee begins to cook using the same method as clarified butter, but then continues to cook past the point that the milk separates from the rest. Additional cooking gives the ghee a toasted, nut like flavor that comes from getting heated longer than traditional butter.