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Ⅵ All butter is made from fresh sweet cream and has a smooth, creamy texture. Salted
b u t t e r has just enough salt added to enhance the flavor; the salt is completely dissolved.
The choice of salted or unsalted butter is a matter of personal preference, but many cooks
prefer unsalted butter for baking.
Ⅵ Enhance a special occasion table by serving butter in a variety of shapes. Place
s o f t e n e d butter in a decorative mold, chill, unmold and refrigerate until serving.
USING BUTTERMILK
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk.
This buttermilk may be used in any recipe calling for milk such as milk shakes, soups, sauces,
pancakes and waffles. Refrigerate until ready to use.
If you want to use this buttermilk in a bread recipe it may be substituted for any or all of the
milk or water called for in the recipe. The buttermilk should be scalded before using in bread
to improve its baking quality.
Ⅵ To scald buttermilk, pour into sauce pan and heat it to 200° F (just below boiling point),
or when tiny bubbles form around edge.
Ⅵ Allow the buttermilk to cool down to 80° F before using in bread recipes. If liquid is too
hot, it will kill the yeast.
Ⅵ Using buttermilk in place of water in bread recipes will produce a fine textured loaf of
bread with added calcium and protein. It will be shorter and more dense than the same
recipe make with water.
Today’s buttermilk sold in grocery stores is a cultured product rather than the by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat or skim milk with the
addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial
culture added which produces the characteristic tart flavor. You will find a Cultured Buttermilk
Bread recipe using this cultured buttermilk in the Bread recipe second.
FLAVORED BUTTERS
A decade ago, “flavored butter’ usually meant adding garlic or honey to butter and using it as
a spread on toast or bread. But times have changed! Today’s great chefs have introduced us
to a whole new world of flavored butters simply by adding fresh herbs, fruit, flavor extracts,
cheese or other commonly available ingredients. Now it’s easy to create these same great-
tasting butters effortlessly in your own home.
You’ll want to try some of the tempting recipes that follow, or experiment on your own.
Flavored butters are a sumptuous complement to fish, steaks, poultry and vegetables–as well
as homemade breads of every variety. We encourage you to be creative! Bon Apetit!
To make “flavored butters,” prepare plain butter as directed. Place butter into a small deep
bowl and beat in ingredients with a hand mixer for a few seconds.
Special thanks to the following organizations for their assistance:
• American Dairy Association® for granting us permission to use their butter recipes.
• St. Louis District Dairy Council® and Mid-America Dairymen Incorporated® for dairy
p r o d u c t information.