Butter Variations I Ep. 16 I Community Kitchen Teachables

Today Anna talks about different types of butter! In her cooking classes there were multiple questions of what’s the difference between all of the types of butter and when to know to use them! Here she is breaking down the most popular options and quick tips on each one:

Unsalted Butter - This is a preferred choice when it comes to baking! With baking being a science, you want to be accurate in measurement. When a recipe calls for salt and butter, you want to only add the salt that is called for instead of using salted butter which will be adding additional salt, making it harder to determine the end taste saltiness.

Salted Butter - It has a longer shelf life than unsalted butter at room temperature, because salt is a preservative. 3-5 months at room temperature.

Clarified Butter - If you take butter and put it in a pot on the stovetop and let it melt, the milk solids will go to the bottom, milk solids and water have been removed, only butterfat is left. It’s much more richer butter taste for higher fat recipes.

Ghee - It’s a type of clarified butter, usually has different spices added to it, it originated in India. It’s highly concentrated in fat.

Margarine - Is a butter substitute. There are two types of margarine: 100% manufactured man-made product, one other is plant based margarine. Both can be used in baking, will affect the taste of the product if you use instead of butter.

Happy Cooking!