John Myers
Butter is a spreadable edible fat made from cow’s milk. Around 20 liters of milk are required for one kilogram of butter. Production is subject to strictly defined guidelines. Butter made in Germany is divided into two commercial classes: German branded butter and German dairy butter. Mildly acidified butter, sour cream butter and sweet cream butter are available. Apart from the coloring agent beta-carotene, no additives may be added to German butter.
Origin
The exact origin of butter cannot be determined with certainty. A more than 5000-year-old mosaic is considered the oldest evidence of butter production. Today’s fat spread was known to the Greeks and Romans, but only as an ointment and medicine, not as a food. According to tradition, butter only appeared as a commodity in the late Middle Ages. Butter was eventually produced on a large scale in cattle-heavy countries. Nowadays, butter is made from a wide variety of milk types worldwide and depending on the region.
Season/purchase
Butter is available all year round.
Taste/consistency
Butter is valued for its incomparably mild, slightly sour taste. It is also very popular with a light salty or herbal note.
Use
Butter is a universal genius and is used in particular for baking, roasting and cooking. Classic as a spread for bread and rolls under jam, sausage or mild cheese, it also gives cakes, meat and fish an inimitable touch. As herb butter, it refines meat, vegetables, fish and bread and serves as a dip for your barbecue party. You can find more ideas in our diverse butter recipes.
Storage/shelf life
Due to its high fat content, butter runs the risk of going rancid. This can be recognized by the yellow to brown discoloration and the scratchy taste. Butter should therefore always be stored in the refrigerator.
Nutritional value/active ingredients
Butter mainly contains saturated fatty acids and also cholesterol, but also the fat-soluble vitamins A and E. 100 g of butter provide approx. 741 kcal or 3101 kJ; 0.6 g carbohydrates; around 83 g fat and 0.7 g protein. Vitamin A ensures the maintenance of normal vision and vitamin E helps protect cells from oxidative stress.
