Sources of Healthy Butter
Although we usually only get a couple different varieties of butter here in the US, were you aware there are lots of different ways to cook varieties of 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 contains at least 82% fat. It has a decadent taste and is outstanding for cooking and baking. It’s made by allowing the microorganisms in milk to ferment which creates a sharp taste that is churned into the butter. Cultured cream butter is bright yellow in color and rich in flavor.
- Sweet Cream Butter: Sweet cream butter on the other hand, is made using fresh cream rather than the soured cream that comes from cultured butter. Almost all the butters in North America are qualified as sweet cream butter, because dairy requirements require that butter is made with pasteurized milk. Sweet cream butter is great for cooking and baking and typically has salt added to it–close to 1-2% total.
- Clarified Butter: This butter is often consumed in hotter places, since it has zero lactose. Since cream butter contains lactose and melts at a low temperature, it’s difficult to keep fresh in warm locations. Clarified butter has zero butter fat or whey because it has been removed from the top layer. It keeps for a long time and doesn’t need to be stored in the fridge.
- Ghee: Ghee is a type of butter that was extremely clarified. Ghee begins to cook in the same way as clarified butter, but then stays on the stove even more once the dairy separates. This adds a browned, nut like taste which is from being heated longer than clarified butter.