Salted butter

Salted Butter

Type	Dairy product
Place of origin	Various
Main ingredients	Butter, Salt
Cookbook: Salted Butter   Media: Salted Butter

Salted butter is a dairy product produced by churning cream or milk to separate the butterfat from the buttermilk. It is distinguished from unsalted butter by the addition of salt, which acts as a preservative and flavor enhancer.

Production

The production of salted butter involves several key steps:

1. Pasteurization: The cream is pasteurized to kill bacteria and ensure safety.
2. Churning: The pasteurized cream is churned, either mechanically or manually, causing the fat molecules to coalesce and separate from the liquid, forming butter grains.
3. Washing: The butter grains are washed to remove excess buttermilk.
4. Salting: Salt is added to the butter, enhancing flavor and extending shelf life.
5. Kneading: The salted butter is kneaded to achieve a uniform consistency.

Uses

Salted butter is widely used in cooking and baking, providing flavor, richness, and a tender texture to various dishes. It is commonly used as a spread on bread, in the preparation of sauces like hollandaise sauce, and in baked goods such as cookies and pastries.

Nutritional Information

Salted butter is high in saturated fats and calories, but it also contains vitamins such as vitamin A and D. The addition of salt reduces the risk of spoilage but increases the sodium content, which should be considered in diets restricting salt intake.

Cultural Significance

Salted butter has a significant cultural role in many cuisines around the world. In France, it is a crucial ingredient in French cooking, especially in regions like Brittany and Normandy, where butter is heavily favored over other fats.

See Also

• Butter
• Margarine
• Clarified butter
• Ghee