What to look for while shopping for butter
Butter is made by the farmer when he has surplus milk. In addition, who doesn't enjoy a good spread of butter, real or otherwise?
Mmmmm. Sourdough bread with a layer of butter on top. Tossed vegetables in hot butter. Compote with flavorful butter and steak. Cookies made with butter and pie crust. Your morning cup of joe could use a little butter. Everything is so incredibly tasty.
If you've ever visited our store, you've probably noticed how many different kinds of butter we sell. How do you tell the difference between ordinary, cultured, fresh, and spring-baked butter? Let's dig a little more into this.
What is the one thing that all of our butters share?
It's the real deal. Butter is made from raw cream that has been churned. Voila! Just a little of Celtic sea salt is all that's needed to make this dish authentic.
In its natural state, it's a sunny yellow. The yellow color of our butter is due to the fact that our cows eat only grass. Beta carotene in grass is what gives butter its golden color. See 10 Bests Butter.For the record, many commercially available butters have annatos or carotene added to them in order to artificially produce yellow butter.
Salted or unsalted alternatives are available at the farmer's market. Butter has long been preserved by the use of salt as a natural preservative. Because of its salty taste, some people prefer salted butter now that it can be stored in the refrigerator. Sweet butter is another name for unsalted butter. In the kitchen, unsalted butter is the best option.
It's cold as ice (with the exception of fresh butter). Freshly prepared butter is always frozen immediately by the farmer. This is the most efficient method for him to provide you with the highest-quality goods while also ensuring that it remains readily available.
Toasted Nut Butter
In the summer, fall, and winter, we use milk to make our usual butter. It has a sweet flavor and is available frozen.
Cured Butter
Instead of using fresh cream, cultured butter is prepared from sour cream. A starting culture is used to ferment the cream. This method was utilized in the past to keep the butter fresh for a lengthy period of time.
In contrast to regular butter, cultured butter is acidic and sour. It can be used in the same ways that conventional butter would be in most recipes.
a hunk of hot, fresh butter
Never frozen, fresh butter is churned to order from freshly churned cream. Those who don't want to eat frozen food or want to experience the unique flavors of each season can take advantage of this alternative, which the farmer provides.
Butter in the early months of the year
Spring butter is the pinnacle of butters. This is the pinnacle of the pinnacle (pun intended).
For this reason, spring butter has the highest nutritious content of all the butters. Omega-3 and omega-6 fatty acids, CLA, trace minerals, and Vitamins A and D, E, and K are the most abundant in spring butter.
Beta carotene concentrations in spring grasses give spring butter its lovely yellow-orange hue.
And, yes, perhaps you guessed correctly. The flavor is out of this world. Increased concentration of flavours.
It is created by heating butter until all of the water has evaporated and proteins have separated from each other. In the end, the result is a butterfat-rich product.
Ghee has a distinct flavor and is ideal for use in high-heat cooking.
Storage of Butter
While butter can be kept indefinitely in the freezer, we recommend using it within a year after purchase to ensure the greatest quality. Refrigeration keeps it fresh for 6-9 months, while room temperature keeps it fresh for around 2 weeks.
