WOD
Delicious California Butter
California is the largest dairy producer in the U.S. so it's no surprise that
we produce more butter than any other state too. The characteristic flavor and
unique cooking properties of butter make it a staple ingredient in kitchens
everywhere. Try these California Butter ideas and add a little more flavor to
your next meal.
About Butter
Find more information about butter including a glossary of terms and storage
and handling tips.
CALIFORNIA DAIRY RECIPES
Did you know...
California is the largest producer of butter in the U.S.
Legend has it that butter originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step.
It takes about 22 pounds of whole milk to make one pound of butter.
Glossary of Butter Terms
Butter, made from pasteurized cream and also known as sweet cream butter, is the most common type of butter produced in the U.S. Most butter made from sweet cream has salt added for flavor and as a preservative. Unsalted butter is also available and is referred to as sweet butter.
Whipped Butter has air whipped into it to make it fluffy and easy to spread. Whipped butter is sold in tubs and contains fewer calories for the same volume than regular butter
Clarified Butter (also called drawn butter) is prepared by slowly melting regular butter to evaporate most of the water and separate the milk solids from the fat. After any foam is skimmed off the top, clarified butter can be heated to higher temperatures during cooking than regular butter. It is used mainly in frying or sautéing because it will not burn at temperatures that cause regular butter to smoke. Clarified butter can be stored slightly longer than regular butter. One pound of butter makes 12 ounces of clarified butter.
Cultured Butter is churned from cream that has been soured by a lactic acid-producing culture. It is more common in Europe than the U.S., but is available in California. It has a stronger, more tangy flavor than sweet cream butter.
Butter Storage and Handling Tips
Some butter packaging is stamped with a "best used by" date, indicating how long the product will be at top eating quality. Butter can be frozen for up to four months.
Store butter in the refrigerator tightly wrapped or in a covered dish. Keep it away from highly aromatic foods so it does not pick up undesirable flavors.
Butter can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
An instrumentality of the Department of Food and Agriculture, State of California.
Legend has it that butter originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step.
It takes about 22 pounds of whole milk to make one pound of butter.
Glossary of Butter Terms
Butter, made from pasteurized cream and also known as sweet cream butter, is the most common type of butter produced in the U.S. Most butter made from sweet cream has salt added for flavor and as a preservative. Unsalted butter is also available and is referred to as sweet butter.
Whipped Butter has air whipped into it to make it fluffy and easy to spread. Whipped butter is sold in tubs and contains fewer calories for the same volume than regular butter
Clarified Butter (also called drawn butter) is prepared by slowly melting regular butter to evaporate most of the water and separate the milk solids from the fat. After any foam is skimmed off the top, clarified butter can be heated to higher temperatures during cooking than regular butter. It is used mainly in frying or sautéing because it will not burn at temperatures that cause regular butter to smoke. Clarified butter can be stored slightly longer than regular butter. One pound of butter makes 12 ounces of clarified butter.
Cultured Butter is churned from cream that has been soured by a lactic acid-producing culture. It is more common in Europe than the U.S., but is available in California. It has a stronger, more tangy flavor than sweet cream butter.
Butter Storage and Handling Tips
Some butter packaging is stamped with a "best used by" date, indicating how long the product will be at top eating quality. Butter can be frozen for up to four months.
Store butter in the refrigerator tightly wrapped or in a covered dish. Keep it away from highly aromatic foods so it does not pick up undesirable flavors.
Butter can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
An instrumentality of the Department of Food and Agriculture, State of California.