John Myers
Sour cream -, sweet cream butter & Co: worth knowing about butter
There is the right butter for every taste.
- Sweet Cream Butter: The sweet cream butter is made from unleavened cream. In this case, lactic acid bacteria are not added to the ripening process. So it matures longer. This butter, therefore, has a mild and creamy taste. It is also very suitable for thickening sauces, as it does not flocculate as quickly when heated.
- Sour cream butter: Here, lactic acid bacteria, which are added to the cream, ensure the hearty and slightly sour taste. The ripening time is slightly shorter.
- Mildly acidified butter: Mildly acidified butter is sweet cream butter to which lactic acid bacteria are added after it has matured. This butter represents the largest proportion of the types of butter offered.
- Clarified Butter: Clarified butter is created by melting out butter. Pure butterfat remains. Water and protein are no longer contained in this type of butter. This is why clarified butter is ideal for frying.
- You can find out the difference between clarified butter and ghee in another article.
- Have you ever wondered why some butter is white and others yellowish? If cows are allowed to eat a lot of fresh grass in the pasture, the butter is yellow. This is because weed contains a lot of beta carotene. If the butter is white, this is a sign that the cows had more hay than forage.
