They all begin with whole milk, which consists of three components: water, milk solids, and butterfat. It also tasted saltier and had a pronounced butter flavor. What’s the big deal? The Cremerie Classique cake was tender, but not quite as light as the Land O' Lakes cake. The answer is butterfat. But the labels for Straus Family Creamery (a Northern California dairy) at 85% butterfat and Vermont Creamery at 88% butterfat are also the same: both read 12 grams of fat and 110 calories per 1 T. serving. The Land O' Lakes crust was bland, but had a crisp flake and more height. To make clarified butter, you simmer unsalted butter in a pan over low heat. Straus Family Creamery, a favorite of Chez Panisse's Alice Waters, had no pull date. We bought all the butters at the same time and immediately put them into self-sealing plastic bags. The only marking on samples were numbers, and each butter was tested twice. Irish butter brands usually follow the European standard of producing butter with an 82% butterfat content, though there are variations. The fat in milk naturally takes the shape of tiny spheres, or globules, because of tiny lipid molecules that adhere to fats at one end and repel water at the other. Grass-fed milk has a richer taste and is creamier, thus why Kerrygold butter has … Gerber Butterfat Content Determination Method. It is a rush of tangy, salty … Although butter prices change regularly, we watched the price over the course of several weeks and it never rose above $4 a pound. American butter is usually around 80 percent fat, although the exact amount varies from brand to brand. That extra 2 percent is usually made up of fat, which helps the butter become the delectable, spreadable texture you know and love. When Put to the Test, Here's How Butter Brands Stack Up, In 1999, California, the second largest producer of butter in the nation, produced 343 million pounds of butter. The remainder consists of … Does Butter Really Make Everything Better? Where Does the Fat Come From in Instant Oatmeal? Price: $$ Plugrá is a European style butter that was specifically designed to produce superior baked goods. Looking to discover the difference cultured butter can make? Perhaps it’s that extra bit along with this butter’s perfect balance of cream and salt. In 2013, protein was almost double the price of butterfat, $3.30 per pound to $1.66 per pound. (And is the reason why European butter is so expensive—it's often 85 percent fat.) It’s created when cream is vigorously churned, which causes its solids (butterfat) and liquids (buttermilk) to separate, and ultimately results in the firm product we all know and love. If you like rich, butter flavor and prefer a courser cake, go for the Straus. Many of the butters received low scores because they had off-flavors which we surmised they had picked up during transport or on the supermarket shelf. For complete results, see the accompanying chart. The high-fat Straus butter made a sauce that was thicker, deeper in color and decidedly buttery. The Land O' Lakes sauce was more uniform in color, with a few flecks and a neutral flavor. Maybe that extra two percent really pushed this butter from being good (like it’s honorable mention cousin) to great. Butter (German: "die Butter") is made from butterfat in the cream of cows, sheep, and goats (and sometimes other mammals). Celles sur Belle. All of the samples we tried had a variety of dates, many extending into 2001. . The distinctions between different kinds of milk and cream labels can be confusing. Most breeds average 3.5 percent to 4 percent butter fat. Its butterfat content is 82%, which … If you allow unpasteurized milk to stand, it separates into cream (mostly butterfat) and skim milk (mostly water). The Land O' Lakes cake had a much lighter texture and the flavor faded quickly. -- The Bottom Line: The flavor and aroma of Straus made it a clear winner. Scandinavian Journal of Primary Health Care: High Dairy Fat Intake Related to Less Central Obesity -- A Male Cohort Study With 12 Years' Follow-up, European Journal of Nutrition: The Relationship Between High-Fat Diary Consumption and Obesity, Cardiovascular and Metabolic Disease. 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Salted butter typically contains 1-2% salt by weight, or about a 1/4 teaspoon of salt per stick. Land O' Lakes butter is my go-to butter for baking," explained recipe developer Leah Klein of City Living Boston. Market pressures also affect prices, industry executives say. The three cakes we baked couldn't have been more different. Because of butter’s low melting point, the dough tends to spread during baking before the structure sets. The company started making the premium butter a couple of years ago at the urging of some French bakers. The Cremerie Classique crust was flaky but not as crisp and had a buttery flavor. Consumers can't even count on sell-by dates, since those are not required by law and and can be arbitrarily set by the manufacturer. -- The Bottom Line: Land O' Lakes makes the best beurre blanc. The remainder consists of water and a small quantity of milk solids. Fat in Butter The fat in butter is much more concentrated than it is in milk, averaging approximately 80 percent of the butter's weight. The milk that is used to produce this butter is from cows that eat grass. Are you still trying to unlock the secret behind a perfectly flakey pie crust? Butterfat ranged from the legal minimum of 80 percent to nearly 86 percent. Plenty of luxe types of butter exist on the market, but time-honored supermarket staples like Land O'Lakes can totally get the job done, especially in a utilitarian baking context. " "Fat really absorbs moisture molecules quite well. Many researchers are now revisiting the earlier assumptions about dairy fat and its relationship to health concerns, in search of a better and more nuanced understanding of the mechanisms involved. -- 2. But the lab results showed salt was less than .05 percent -- about the same as the other butters. We sent them to a laboratory for scientific analysis. The texture is slightly waxy. 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