BUTTER
Available in many forms—salted or unsalted, whipped, cultured, and clarified—butter is a versatile ingredient with unparalleled taste and performance. California is the largest butter producer in the United States. Ask your distributor for butter with the Real California Milk seal, which means quality and sustainably sourced from California dairy farm families.
Butter UP CUSTOMERS WITH REAL CALIFORNIA DAIRY
Butter attributes
Facts
- Butter is made by churning or shaking pasteurized cream until the milkfat separates from the remaining fluid, which is also known as buttermilk. After churning, the butter is rinsed and salted, if desired, and excess buttermilk is removed.
- Real California butter contains at least 80% milkfat, 18% water and 2% solids (mainly protein and salt).
- Real California butter is full of nutrients including: Conjugated linoleic acid (an anti-inflammatory fatty acid), healthy saturated fats, butyrate (an anti-inflammatory), and Vitamins A, D, E, and K2.
Storage & Handling
- Store butter in the refrigerator tightly wrapped or in a covered dish.
- Keep it away from highly aromatic foods so it doesn’t pick up foreign flavors.
- Keep butter at room temperature for short periods, but refrigerate to maintain peak flavor.
- To freeze butter, overwrap the original package with aluminum foil.
- Frozen salted butter will generally maintain best quality for about 12 months, while unsalted butter will stay at peak quality for about six months; in both cases, the butter will remain safe beyond those times.
- Subsequently, to soften butter quickly, cut it into 1/8 inch slices and place the slices in a bowl. Or grate the frozen butter with a box grater. For best results, do not soften butter in a microwave.
- The “best used by” date stamped on butter packaging tells you how long the product will be at top eating quality.
Real Butter Makes a Real Difference
- As a cooking ingredient, butter is better because of its rich flavor, moisture, and ideal melting properties.
- Butter has a higher smoke point than olive oil and enhances the flavor of everything it’s cooked with, such as meats and vegetables. Butter also adds a silky, creamy texture to sauces that provides a vibrancy and improved mouthfeel. New uses for butter include as an ingredient in tomato sauces and in coffee, in place of cream or milk.
- When cooking with butter, chefs recommend cutting it into pieces before melting. Additionally, butter continues to cook after it is taken off the heat – it’s best to monitor cook time for maximum flavor. Chefs prefer unsalted or “sweet” butter to control the salt amounts in recipes.
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