Where Where did my Butter Come From?
Though we typically only have a couple different kinds of butter here in the US, did you know there are many different methods used to make butter? Read on to learn more about the region where your favorite flavor hails from.
- Cultured Cream Butter: Also named European Style butter, cultured cream butter includes at minimum 82% fat. It has a rich taste and is outstanding to bake with. It’s created by permitting the microorganisms in milk to ferment which makes a tangy taste that is stirred into the butter. It’s light yellow colored and very flavorful.
- Sweet Cream Butter: Sweet cream butter though, is churned using fresh cream other than the fermented cream that comes from cultured butter. Almost all the butters in North America are listed as sweet cream butter, since dairy legislation necessitate that butter is created with pasteurized milk. Sweet cream butter is excellent to bake with and typically has salt added to it–close to 1-2% total.
- Clarified Butter: This butter is often eaten in warmer places, since it contains zero dairy. Because traditional butter has dairy and a low melting point, it’s tough to keep fresh in hot climates. Clarified butter contains zero butter fat or whey since it has been taken from the top layer. Clarified butter 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 heavily clarified. Ghee starts to cook in the same way as clarified butter, but then is heated even more once the lactose separates from the rest. This adds a warmed, nutty taste which is from being cooked longer than traditional butter.