Health From Inside

Recognize the Types of Butter - Butter is a dairy product manufacturing process stirred and fermented. Usually used for cooking and baking, as well as a good basic sauce ingredients alone. Butter usually made from cow's milk and other mammals such as goats, sheep, buffaloes and yaks.

According to the manufacturing method, there are several types of butter were circulated and used in accordance with the requirements, namely:

TRADITIONAL BUTTER
Butter churned
Butter churned butter is traditionally made with pasteurized milk stirring until the shape is more dense. In Canada, there is a rule that is churned butter must contain at least 80% fat, 16% water and 3% milk. Churned butter is sold in two versions, salted and unsalted, depending on your taste and usage needs.

Sweet Butter
Some call the sweet butter is unsalted butter. Actually kind of sweet butter is churned butter in the making does not use salt, so it was sweet. In the world of baking, sweet butter is used as a counterbalance to taste if salt levels in food / cake / bread too much. Unfortunately, sweet butter perishable than salted butter, so it must be used quickly after being purchased.

Light Butter
What is meant by light churned butter is kind of butted, but in the making has been added to the water as much as 25% so that the butter fat content is much lower. Because it contains considerable moisture, light butter should be served as an extra while eating bread or cake just tring. Light butter is not suitable for cooking or added to the sauce because it will quickly melt and evaporate.

Cultured Butter
Cultured butter is butter made from milk cream added later in the fermentation process of the bacteria (which is almost similar to the bacteria in yogurt). This butter is much longer than the age of churned butter, so it can be kept longer if not used immediately. There are two types of cultured butter, salted and unsalted are also used according to the needs and tastes.

MODERN BUTTER
In the process, there are some traditional butter then developed in accordance with touch technology and trends. Which eventually led to four new types of butter are quite popular, namely:

Flavoured Butter
Flavoured butter is actually a type of traditional butter is added flavorings, such as garlic, spicy flavor, or other spices. Flavoured butter is usually used as a condiment to eat instant food, such as roasted corn, corn on the cob, bread, biscuits, and so forth.

Blended Butter
Blended butter is butter that is usually in mixed use with some oil, such as canola. Because mixed, almost liquid form and is usually used as a food coating.

Whey Butter
While whey butter is butter made from whey. The color is much more yellow than usual butter color, aromanyapun far more cheesy.

Whipped Butter
Whipped butter is butter made lighter for a butter dish at the dinner table. This butter is used for coatings friends eat bread, pancakes, and so forth. This butter is not made for cooking ingredients or making bread.

Ghee
Ghee is butter that can be fairly rare. Usually sold in almost liquid form so it should be packed in a jar. Consists of a high fat content, and pure milk has been separated in the process of fermentation. Ghee can last in order of time, it should be kept in a cool place or in the refrigerator.