Butter certainly needs no introduction. It’s probably in your fridge in some form right now. What you need to know is that cultured butter tastes better with the facts explained in this article. That’s why many want to know where to buy artisan cultured butter Jakarta or Bali or Surabaya. In Indonesia, the best artisan cultured butter Jakarta is made by De Grunteman, whose specialty is Dutch Creamery.

artisan cultured butter Jakarta

The question is even though you certainly have butter in your fridge, but does your butter have the 84% butterfat that will divide the dough into layers to make a flaky croissant? Or spiced butter that adds a great distinct flavor to cooked meat or fish? How about a fermented butter that you can spread on your artisan bread to make your hard work of making bread taste better? There are so many different types of butter that play their own role in making a particular recipe the best it can be. Keeping several types of butter in your refrigerator ensures that your recipes are at their peak so you can run a successful bakery or restaurant.

Various Types of Butter and Artisan Cultured Butter Jakarta

Different types of butter:

– Unsalted butter

– Salted butter

– Sweet cream butter

– Butter cultured

– Ghee

– Organic butter

– Vegetable butter

– Butter from grass-fed cows

– European-style butter

– Butter / Margarine that can be smeared

– Butter shake

A variety of different butters

With so many different types of butter, distinguishing the color, taste, and use of each is important to find the best type of butter for your recipe.

Unsalted Butter

Unsalted butter is a mildly sweet butter that is best for baking. Because it’s unsalted, the butter has a pure flavor and a creamy, swirled flavor, so you can maintain flavor control in your cake recipes. Baking is an exact science, so the fat, water content, and salt content in butter can affect the overall result of a recipe. Make sure you pay attention to what butter your recipe calls for, and if you’re developing your own recipe, it’s best to stick with unsalted butter.

Unsalted Butter:

– Color of unsalted butter: Pale yellow.

– Unsalted Butter Flavor: Soft sweet cream flavour.

– Use of unsalted butter: Baking cakes, pancakes, bread pudding.

Salted butter

Salted butter has about 1/4 teaspoon of added salt for every 113 grams of butter. Although it looks a little bit, but it feels completely different. The extra salt helps the flavors in your recipe pop while keeping your butter fresh longer.

Salted Butter:

– Salted butter color: Pale yellow.

– Salted butter taste: A little piquant among the light cream flavors.

– Uses of salted butter: Make pasta sauce or caramel sauce, scrambled eggs, stir-fry vegetables and spread on toast.

Sweet cream butter

Sweet cream butter is made only from sweet cream, otherwise known as pasteurized fresh cream. Some types of butter are made with sour or cultured cream and have a very different taste than the softer sweet cream butter. Sweetened cream butter can be sold salted or unsalted, so double-check the label and what butter your recipe requires before buying.

Sweet cream butter:

– Sweet cream butter color: Ivory yellow.

– Sweet cream butter taste: Slightly sweet if not salty, slightly sharper if salty.

– Use of sweet cream butter: Not salty: Makes muffins, crepes, brownies, frosting and cornbread. Salty: Spread on biscuits or corn on the cob.

Why Cultured Butter and Artisan Cultured Butter Jakarta

Artisan Cultured butter Jakarta

Artisan Cultured butter Jakarta, otherwise known as artisan butter is a type of butter that is made by hand. After the pasteurization process, live bacterial cultures are added to the cream or bacterial cultures derived from cow’s milk itself and allowed to ferment before the stirring process begins. Cultured butter is produced in a very similar way to yogurt or sour cream, producing the same kind of tangy, sour taste as cream and filled with lactic acid flavor.

Cultured butter:

– Cultured butter color: Cream color.

– Cultured butter taste: Sour taste, and fuller lactic.

– Uses of cultured butter: Make galettes, coffeecakes, soups, risottos, or spread on a slice of bread.

Clarification butter / Ghee

Butter clarification is the process of removing milk solids from melted butter while the extra water evaporates during the melting process. Once skimming and evaporation is complete, you will get pure butterfat which has a higher smoke point and a richer, fuller taste.

Ghee butter:

– Ghee butter color: Turmeric yellow.

– Ghee butter flavour: Grassy, ​​roasted, and nutty notes.

– Uses of ghee butter: Menumis fish or vegetables, making hollandaise, or dipping cooked seafood.

Organic Butter

Organic buttermilk comes from cows that are fed only feed grown without pesticides or synthetic fertilizers. The cows themselves are also naturally raised, and are free of injected growth hormones that unnaturally manipulate the size and growth rate of cows.

Organic Butter:

– Organic butter color: Pale yellow.

– Organic butter taste: Savory, smooth and slightly sweet.

– Use of organic butter: Accommodates an organic diet, provides the same use as unsalted butter.

Vegetable butter

Completely free of animal by-products, plant-based butter is made from a variety of vegetable oils to suit vegan or dairy-free diets. Each brand has its own blend of oils, and they are usually made with olive, almond, coconut, palm, or avocado oils.

Vegetable butter:

– Vegetable butter color: Cream color.

– Vegetable butter taste: Taste like real butter with a slightly oily taste.

– Use of plant-based butter: Accommodates vegan or dairy-free diets, providing the same uses as unsalted butter.

Butter from grass-fed cows

Grass-fed butter comes from the milk of cows that are fed only grass by exploring the meadows where they graze openly. This butter is also recognized as one of the healthiest butters due to its natural condition, with claims that grass-fed butter has omega-3 fatty acids, healthy fats, and fat-soluble vitamins.

Grass-fed only butter:

– Butter color of grass-fed cows: Bright yellow.

– The buttery taste of grass-fed cows: Bright, rich, creamy and cultured.

– Use of butter from grass-fed cows: Baking vegetables or fish, making pasta sauces, biscuits, pie crusts and shortbreads.

European butter

European-style butter is made with a higher percentage of butterfat and therefore has a lower water content. This ratio makes European-style butter perfect for baking pastries where fat is one of the stars of the show, such as croissants, pie dough, biscuits or pastries.

European butter:

– European-style butter color: Golden yellow.

– European-style buttery taste: Rich, tangy, slightly sour but overall creamy taste.

– European use of butter: Baking croissants, brioche, puff pastry, biscuits, profiteroles, cookie dough and eclairs.

Butter / Margarine that can be spread

Spreadable butter is a mixture of real butter and vegetable oil. The combination of the two fats makes it very smooth, and therefore only used for spreading.

Butter / Margarine that can be spread:

– Color of butter or margarine that can be spread: Yellow.

– Greaseable butter or margarine flavor: Creamy with a trace of greasiness.

– Use of butter or spreadable margarine: Spread on toast, pancakes, waffles, vegetables, or spoonful on mashed potatoes.

Butter shake

Whipped butter is soft butter that has nitrogen gas whipped into it to give it an irresistibly soft and airy texture that spreads smoothly on toast. Nitrogen gas is used instead of air because the addition of air will cause oxidation of the butter, so it spoils quickly.

Whipped Butter:

– Color of whipped butter: Pearl.

– Flavor of whipped butter: Light, light, slightly oily.

– Use of whipped butter: Spread on breads, waffles and pancakes.

Thus a list of several types of butter and it all depends on the use of the butter itself. If you like softer cooking results or make gourmet grade bread, of course you need to know where to get artisan cultured butter Jakarta Bali Surabaya in Indonesia.

Different Types of Butter and Artisan Cultured Butter Jakarta