Gold and creamy, it sits atop a stack of fluffy pancakes, melting into every crevice and swirling into the maple syrup that’s collected on the plate. Butter. It’s the perfect topping for almost anything. The rich flavor brings vegetables to life and the smooth texture rescues the driest of toast. You wouldn’t bake without it, nor would you serve a family meal without reserving it a seat at the table. It’s true what they say: butter makes everything better.
How Butter is Made
Real butter starts with farm fresh milk from happy cows that are well tended. The cream is separated from the whole milk using centrifugal force. The cream is heated rapidly for pasteurization. After being pasteurized, the cream is churned until it thickens and butter is formed naturally. At this point in the process, salt can be added to create salted butter.
Regulatory standards dictate that the final butter product must be at least 80% fat, 16% water and 3% milk solids. Butter is then weighed, cut, wrapped and chilled for delivery in your local supermarket.
Types of Butter
There are a few different types of butter. As mentioned, salted butter results when salt is added at the end of the churning process. Unsalted butter is, of course, butter churned from sweet cream without any added salt. Butter can also be whipped; and many people infuse their butters with other ingredients like honey, maple, lemon or garlic. There are also imitation butters out there -- but they are chock full of additives, and nothing really compares to the flavor of real butter.
Butter is Perfect and Natural
Butter in its purest form has only two ingredients, a true product of nature. It’s churned from pasteurized sweet cream. Its pale yellow color, sweet rich flavor and smooth texture is something we’d rather not live without. In the words of a dairy farmer, “Real butter is the perfect product. It has to be one of the finest things nature ever gave us.”
For more ways to use butter, visit Go Bold With Butter.