Types of Butter
A lot of people love butter. Aside from spreading it over artisan bread, this food can also be used for cooking different types of cuisine, from savoury dishes like mashed potatoes to baked goods such as pie crusts and pound cakes. Butter pairs well with chicken, pork, beef, and various types of fish. While it is very popular, only a handful of people know there are different types of butter, each with its own distinctive flavour, texture, and colour.
If you don’t already know the different types of butter, continue reading to learn more about the best butter for your needs.
Unsalted Butter
As the name suggests, unsalted butter does not contain added salt. This butter type typically contains about 80% milk fat and is made from pasteurised fresh cream. Unsalted butter is the most versatile for cooking and baking, especially when making pan sauces or baking cookies, as it allows you to control your salt intake and the seasoning in your recipes. Its natural flavour and creamy texture make it ideal for both sweet and savoury dishes.
Salted Butter
Salted butter is regular butter with salt added. It can be used for baking, but most recipes prefer unsalted butter because it is easier to adjust the seasonings. Salted butter is great for spreading on toasted bread or making compound butter for finishing dishes. The colour of salted butter can vary depending on the milk fat content and whether it is made from grass fed butter or cow’s milk.
Whipped Butter
Whipped butter is made by aerating regular butter, resulting in a lighter, fluffier texture. This butter type contains fewer calories per serving due to the added air. Whipped butter is not recommended for cooking or baking but is excellent for spreading on toast or finishing baked goods. The colour of whipped butter may appear lighter due to its airy consistency.
Cultured Butter
Cultured butter is made by fermenting cream with added bacteria before churning, resulting in a tangy flavour and a distinctive aroma. Traditionally, cultured or soured cream was left to ferment naturally before churning milk into butter. Today, bacteria cultures are often added to pasteurised fresh cream to achieve the same effect. Cultured butter is known for its rich, buttery taste and can be used in both sweet and savoury recipes. The fermentation process gives cultured butter a unique flavour and colour.
Spreadable Butter
Spreadable butter is blended with vegetable oils, such as sunflower oil or olive oil, to create a soft texture that is easy to spread straight from the fridge. This butter type usually contains less saturated fat and fewer calories than regular butter. Spreadable butter is ideal for those who want convenience without sacrificing the natural flavour of butter. Its colour can vary depending on the blend of oils and the milk fat content.
Ghee or Clarified Butter
Clarified butter, also known as ghee, is made by heating butter to remove water and milk solids, resulting in a higher smoke point and a longer shelf life. Ghee is suitable for frying foods and is often used in savoury dishes where a nutty flavour is desired. The process of removing milk solids gives clarified butter a clear appearance and a distinctive flavour.
Other Types of Butter
Sweet Cream Butter: Made from fresh cream, sweet cream butter has a mild, sweet cream flavour and is commonly used in baking and cooking.
Grass Fed Butter: Produced from the milk of grass-fed cows, this butter type often has a deeper yellow colour and a richer flavour.
Amish Butter: Known for its creamy texture and distinctive flavour, Amish butter is often made in small batches from cow’s milk.
Goat Butter: Made from goat’s milk, goat butter has a unique flavour and a slightly whiter colour compared to cow’s milk butter.
European Butter: European style butter typically has a higher milk fat content, offering a richer, creamier texture and flavour.
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