How was my Butter Made?
Even though we generally only have a few different kinds of butter in North America, did you know there are lots of different ways to make different types of butter? Keep reading to find out the region where this delicious ingredient hails from.
- Cultured Cream Butter: At all times, there’s at the lowest end 82% fat included in cultured cream butter, which is also known as European Style butter. European style butter is perfect to bake with and is spreadable. It is created by allowing the microorganisms in milk to sour which creates a tangy flavor that is 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 other than the cultured butter has. Almost all the butters in the US are qualified as sweet cream butter, because dairy laws require that butter is made with pasteurized milk. Sweet cream butter is excellent to bake with and generally has added salt–close to 1-2% total.
- Clarified Butter: This butter is found in hotter countries, because it contains zero lactose. Since traditional butter contains lactose and melts at a low temperature, it is tough to keep safe to eat in warm countries. Clarified butter contains zero whey or butter fat since it has been removed from the top. Clarified butter has a long shelf life and can keep outside the refrigerator.
- Ghee: Ghee is a type of butter that was extremely clarified. Ghee begins to cook using the same method as clarified butter, and then stays on the stove longer than you find with clarified butter. Additional cooking gives it a toasted, nutty flavor which comes from being heated for more time than traditional butter.