I looked at my butter today, the ingredients are:
- butter oil
- milk powder
What the hell is butter oil? I tried googling it, but I get VERY contradictory results, nothing from a reputable source I could find.
I looked at my butter today, the ingredients are:
What the hell is butter oil? I tried googling it, but I get VERY contradictory results, nothing from a reputable source I could find.
I would like to say that while this is clearly made in jest, unsalted butter is a requirement for some really great recipes, and also some people are on say a low sodium diet. I put it as optional, because I’m a mature person and don’t yuck other people’s yum.
I use unsalted butter almost exclusively so I can more easily control the salt content of my dishes
Why do people even combine butter and salt? Why not keep them separate, I think every kitchen I’ve ever seen has salt in it
When using butter as a spread it’s nice to have some salt incorporated. A salt shaker is very easy to overdo on something light like toast or pancakes.
Traditionally, salted butter was way saltier than our modern salted butter and it was a way to make it last longer before we had refrigeration and pasteurisation