The article explores the various types of butter, focusing on clarified and cultured butter, two unique preparations. While traditional butter, which is 80-90% fat, contains water and milk solids affecting its flavor and heat capacity, clarified butter removes these solids, making it suitable for high-heat cooking. In contrast, cultured butter, enriched with additional flavor, retains its creamy qualities. The piece emphasizes that both types are valuable additions to a cook's arsenal, providing different culinary benefits.
While both clarified and cultured butter are unique styles, the way they are each prepared creates butters with very different qualities and uses.
Making cultured butter adds a lot of extra flavor to butter, while clarifying it actually makes butter's taste more mild.
Clarified butter is also something that most people can make at home, while cultured butter is more of a professional endeavor.
You'll probably quickly realize that both deserve a place in any butter lover's kitchen.
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