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Butter differences

As I'm waiting for my butter to come to room temp (for EmilyC's Almond Thumbprint Cookies), I'm wondering: What are the real differences among all the butters I'm now seeing at my local coop? Cultured... Pasteurized... European style... And there were a few others that I can't even remember. I get the diff between salted and undated, but what's up with all these other designations? And should I be using different ones for different kinds of cooking and baking and eating?
Thanks!

asked by TobiT almost 4 years ago
2 answers 1493 views
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Diana B

Diana B is a trusted home cook.

added almost 4 years ago

There's some help for you here: http://www.saveur.com/article...

European butters tend to have more butterfat than American butters (81% v. 85%), so there is less water in the European types.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

I agree with Diana B on the butterfat. Salted or unsalted is up to you. Unsalted, you have more control over the flavor of the dish. Tip; restaurants use tons of butter and buckets of salt. Which is why their sauces taste better. I always use pateurized milk products. But if you are cooking down the butter that matters less as you are applying heat (which is what pasteurization means).

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