Varieties of Butters "Just a few"

When you think of butter, did you ever consider how many varieties there are?

Let me share with you a few of them, and some ideas of what they are used for.

Butter is a key component, favorite, and flavoring in a broad variety of dishes. Butter adds moisture to your baked goods, silk to your  sauces and enriches a wide range of steamed vegetables.

 Most experienced bakers stand by the Danish Lurpak Butter, because of the richness it brings to their pastry. Those who've discovered that home consumers prefer to taste Gourmet Butter on their bread, vegetables and potatoes. Consider making a variety of kinds of Compound Butter. Just let your preferred Gourmet Butter warm enough to render so that's it workable, but to warm because it will become goopy. Create a broad variety of Compound Butters, including thyme and lemon zest, basil and sun-dried tomatoes, garlic and rosemary, blackberry and pepper, and jalapeno and shallot.

Cultured Butter has a larger number of favorable bacterial colonies that turn sugar to lactic acid. Before the milk is churned, the milk is warmed and the crops are added to generate lactic acid. That is the exact direction that milk is turned into the crème fraîché.

French Butter has a spice and nutty flavor that is not present in its American equivalent. Any of the variations in taste can be due to the fact that American butter is needed by law to have a minimum of 80% butterfly, whereas French unsalted butter must have at least 82% butterfly (80% butterfly is necessary for French salted butter). French butter appears to have fewer sugar as well. Most French Butters are seasoned with sea salt, a practice that has become the test of time.