How was my Butter Made?
Even though we generally only have a few different kinds of butter here in the US, have you heard there are lots of different methods used to make butter? Keep reading to learn more about the region where this delicious ingredient hails from.
- Cultured Cream Butter: Also known as European Style butter, cultured cream butter includes at least 82% fat. Cultured cream butter is good to bake with and spreads easily. It is made by permitting the microorganisms in milk to sour which creates a sharp flavor that gets mixed into the butter. It’s light yellow in color and very flavorful.
- Sweet Cream Butter: Sweet cream butter though, is churned with fresh cream rather than the fermented cream that comes from cultured butter. The majority of the butters in the US are qualified as sweet cream butter, because dairy laws necessitate that butter is made with milk that’s been pasteurized. Sweet cream butter is great to bake with and often has salt added to it–close to 1-2% of the content.
- Clarified Butter: Clarified butter is found in hotter climates, since it contains no dairy. Because traditional butter contains dairy and melts at a low temperature, it is tough to keep safe to eat in humid climates. Clarified butter has the whey and butter fat skimmed off the top. It has a long shelf life and can keep outside the fridge.
- Ghee: Ghee is a type of butter that has been heavily clarified. Ghee begins to cook just like clarified butter, but then is heated past the point that the lactose separates from the rest. This adds a browned, nutty flavor that comes from getting cooked longer than traditional butter.