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Unsalted Butter

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Unsalted butter is a dairy product made by churning fresh or pasteurized cream to separate the milkfat from the buttermilk. The absence of salt allows for greater control over the final salt content of a dish and highlights the natural flavor of the dairy fat. It has a smooth, rich texture and a delicate, creamy flavor.

History

Butter production dates back thousands of years, originating in regions where animal husbandry was prevalent. Initially, it was likely a byproduct of milk storage. Historically, butter was used as a food preservative, a source of fat for cooking and baking, and a cultural symbol. The invention of churning technologies and later, refrigeration, significantly impacted butter production and its role in global cuisines.

Common Uses

  • Baking: Essential for cakes, cookies, pastries, and breads, providing flavor, texture, and structure.
  • Sauce-making: Used to create emulsions and add richness to sauces like beurre blanc, hollandaise, and pan sauces.
  • Sautéing and frying: Provides a high smoke point and adds flavor when cooking vegetables, meats, and seafood.
  • Spread: Used on bread, toast, and other baked goods as a flavor enhancer and texture component.
  • Flavoring: Adds a rich, buttery flavor to mashed potatoes, pasta dishes, and other savory foods.

Storage Tips

Store unsalted butter in the refrigerator, tightly wrapped or in an airtight container, to prevent it from absorbing odors. It can be kept in the refrigerator for up to 2-3 weeks. Butter can be frozen for up to 6-9 months. When freezing, wrap it tightly in freezer-safe wrap or place it in an airtight container to prevent freezer burn. Thaw in the refrigerator overnight.

Nutrition Facts (per 100g)

fat 81.1
protein 0.9
calories 717
carbohydrates 0

Common Substitutes

  • Salted butter: Use if unsalted butter is unavailable, but reduce the amount of added salt in the recipe to compensate.
  • Ghee: A clarified butter with a nutty flavor, can be used in place of unsalted butter in many dishes.
  • Margarine: Vegetable oil-based spread; may not have the same flavor or performance in baking as butter.
  • Coconut oil: Can be used as a vegan substitute for butter in some applications, especially baking; use equal amounts.
  • Avocado oil: A neutral-flavored oil that can be used in place of melted butter for sautéing and frying; use equal amounts.