Sources of Healthy Butter
Although we typically only have a couple different varieties of butter here in the US, have you heard there are many different ways to cook varieties of butter? Read on to find out where this delicious ingredient hails from.
- Cultured Cream Butter: Also named European Style butter, cultured cream butter includes at minimum 82% fat. European style butter is good to bake with and spreads easily. It is cooked by permitting the microorganisms in milk to sour which makes a tangy taste that gets churned into the butter. Cultured cream butter is bright yellow in color and rich in flavor.
- Sweet Cream Butter: Sweet cream butter though, is created with fresh cream rather than the cultured butter has. The majority of butters in the US are listed as sweet cream butter, because dairy legislation require that butter is created with milk that’s undergone the pasteurization process. Sweet cream butter is good to bake with and typically has salt added to it–around 1-2% total.
- Clarified Butter: Clarified butter is found in hotter climates, because it contains no lactose. Because traditional butter contains lactose and melts at a low temperature, it is difficult to keep safe in warm countries. Clarified butter contains no butter fat or whey because it has been taken from the top. Clarified butter has a long shelf life and doesn’t need to be refrigerated.
- Ghee: Ghee is a type of butter that has been heavily clarified. Ghee begins to cook in the same way as clarified butter, but then continues to cook longer than clarified butter does. This infuses it with a browned, nut like taste that comes from getting heated longer than traditional butter.