How is butter made?
In earlier times, the butter was easily made. For this milk was left for two days. The cream sat down alone and could then be skimmed off. After a certain period of maturation, the butter was then made by hand at about seven to eight degrees Celsius. In today's, mostly industrial production, the cream is also used. It is first removed by special centrifuges and then pasteurized. Afterwards, the cream has to mature for about a day. Then it is placed in a special drum and beaten until the butter is produced.
Which types of butter are there?
There are many types of butters available in the trade, such as:
- sour cream butter
- Cream butter
- mildly soured butter and
- salted butter
As already mentioned, many other products can be made from butter.
Butterschmalz is a so-called butter pure fat. It is obtained by extracting milk protein, water and milk sugar from the basic product. The resulting clarified butter can be used, among other things, for baking and frying, while clarified butter is ideal for frying different foods.
A butter mixture can be purchased commercially or made on your own. And only a few ingredients are needed for this. The butter will be added various spices, herbs and possibly some flavorings. Thus, many different variants have emerged that can be used, for example, to refine food. Some examples are:
- Herb butter
- salted butter
- pepper butter
- Garlic Butter
- truffle butter
- Anchovy butter or
- Café de Paris butter
This is a butter product used, inter alia, for the production of puff pastry.
The commercial classes of butter
In Germany butter is subdivided into so-called commercial classes on the basis of different criteria. Among other things, the water content, the spreadability and the sensory properties are assessed in a scoring system from one to five. Furthermore, the pH value of the individual products is randomly examined.
German quality butter
According to the so-called Butter Ordinance, the term German branded butter will only be awarded to products that consist of cow's milk and are produced in a real dairy. These are tested once a month and must score at least four points in all tested criteria.
German dairy butter
This commercial class includes butter, which is produced in a dairy. However, no cow's milk must be used, so that whey can be allowed. The butter is tested once every two months and must score at least three points in all criteria.
If the packaging contains land butter, it means that the product is made directly by a dairy farmer. If this uses raw milk, a note must also be present.
Can margarine be a good substitute for butter?
On average, the Germans each year consume about five kilograms of butter and also five kilograms of margarine. It is often discussed which variant is healthier. Here, the calorie amount plays an important role for many people. However, the two spread fats differ only minimally in this point. For example, there are around 709 calories in 100 grams of margarine and 741 calories in the same amount of butter. In the past, the latter had a bad reputation due to the comparatively high cholesterol content. Today, many nutritionists are of the opinion that this healthy person can not hurt. However, who has elevated blood lipid levels, should use better margarine.
What are the benefits of butter?
- natural product
- provides many valuable and healthy vitamins
- contains some healthy fatty acids
What are the disadvantages of butter?
- contains some saturated (unhealthy) fatty acids
- high cholesterol content