Butter | soured Butter | Sweet cream Butter

The colour of butter varies from pale to deep yellow and its flavour get affected by the cream used. The composition of butter is 80% fat and 20% water and whey . Milk protein in whey makes butter spoil faster . It can be made from cow, buffalo, yak ,goat and sheep milk .

Most butter contains some salt between 1 and 2.5 % to enhance flavour and increase their storage life. 
It is made by churning of fresh cream. In puff pastry we need tough butter while soft butter is used in cake making.

Butter is clarified to separate the fat from water and  milk - solid. so that fat don't turn bitter . There are two types of butter available :-

1. Soured :-  it is made from soured cream and has superior flavour but limited shelf life . Danish butter is sour butter . 

2. Sweet cream :-  the cream is not ripened before churning so salt salt content is higher which usually ranges from 1.5 % to 2.5% . They have longer shelf life but not strong flavour  as other . E.g - Australian butter ,English butter 

50 gram of butter gives 350 kilocalorie of butter.  


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