Butter 101
Jul-12-2011

What is Butter? Commercial butter in the U.S. is an edible animal fat made from small amounts of cream, from whey, that is churned and whipped into a thicker consistency.

How to Buy: Packaged choices are sold in � and 1 lb sizes in sticks, in tubs (whipped or ghee) or 1 lb. bricks. Most US butter is from cow's milk, but can be made from buffalo, camel, goat, ewe or mare. Homemade, non-commercial butter is made from churning cream until the fat of milk separates from the liquid (buttermilk.)

How to Read the Label: Should contain only milk, cream, and salt as possible ingredients; annatto, a harmless coloring agent, is often used for consistent color.

Choices: Organic, conventional, salted, and unsalted. Whipped butters incorporates air or nitrogen for more volume and better spreadability; caution, not for cooking as only 25 percent butterfat as compared to regular butter which has 80 percent butterfat.
Ghee: clarified from butter churned from Indian yogurt curd, boiled, stirred until the water evaporates; has no solid milk particles or water; is toasty sweet in aroma and flavor. Popular in Indian cuisine.

How to Use: Unsalted butter is preferable for baking to control amount of salt used; adds richness and complexity to toast, saut�ed foods, grilled meats, sauces.

How to Store: Refrigerate immediately after purchase and between uses. Unsalted, up to 3 months, salted up to 5. Use tightly sealed container or over wrap. May be frozen up to 6 months. Do not allow to soften on the kitchen counter as that invites bacteria. Butter should smell fresh and sweet; if sour, discard.

Health Benefits: Butter has the benefits (and drawbacks) of dairy, fats and cholesterol.

Smarter Shopping: Ghee is good for low-fat diets. To reduce cholesterol, mix with olive oil.

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print