Look for organic butter where the cows are fed on pasture. I always use unsalted, for the producers use the best cream because there's no salt to hide any off flavors.
The cream is treated with cultures, allowed to ferment, and then churned. The result is a fuller flavor with a some acidity. Fantastic for baking.
A cultured butter that has been churned for a longer time to contain at least 80 percent butterfat content. Wonderful for any use but especially for toast and Herb & Spice Butters.
Ghee is a clarified butter that is cooked over low heat until the milk solids start to brown slightly and then are skimmed off and discarded, creating a caramelized butter with a high smoke point and deep, nutty flavor.
An Ethiopian clarified butter that has been infused with herbs and spices. It has a high smoke point and distinct, spicy aroma. The version using vegetable oil instead of butter is called yeqimem zeyet.
Also known as compound butter. Just add fresh herbs to softened butter, shape, and chill. Wonderful melted on toast, warm biscuits, vegetables, or grains.
Also known as compound butter. Just add your favorite spices to softened butter, shape, and chill. Top rice, grains, vegetables, and stews for an exotic flare.
From black garlic to mushroom powder, these butters pack a punch. Whole grains, mushroom dishes, and winter stews can hold their own.
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