Butter, Butter, Butter!
In search for the butter with the closest taste to my husband's favorite, Queensland Pure Creamery Butter, I got to pay a lot of attention to all the kinds of butter found on the shelves.
- Pure Butter - is 100% milk. You have salted and unsalted variants. Unsalted type is otherwise called as Sweet Butter (not the same as Sweet CREAM butter).
- Sweet Cream Butter- is made from milk or cream that hasn't been fermented; it is made from pasteurized cream and hence sweeter as compared to those made from soured cream. Tillamook has this.
- Whipped Butter- is ideally pure butter, but most labels list "min. 80% milk fat"; often more fluffy and lighter textured, great for toast and last add-ons on dish preparations.
- Cultured Butter- has more fat and is excellent for use in baking flaky pastries like croissants; is tangy to taste because of fermented cream.
- Spreadable Butter- in variants of soft, semi-soft, super soft is a blend of milk/cream and oils like vegetable oil, olive oil, canola oil, sunflower oil. About 40% min milk. My favorite is the Western Brand.
Other Local Brands around Australia are: