real butter

DairyYear-round; however, butter from grass-fed dairy (typically summer months in temperate regions) exhibits deeper color and more complex flavor profiles. Seasonal variation in butterfat content and color is most pronounced in regions with distinct grazing seasons.

Rich in saturated fat and fat-soluble vitamins including vitamin A, D, and K2; contains conjugated linoleic acid (CLA) in higher amounts from grass-fed sources. A typical serving provides approximately 100 calories and 11 grams of fat per tablespoon.

About

Butter is an emulsified dairy product produced by churning cream or milk to separate the butterfat from the buttermilk. It is composed primarily of milkfat (80-82% in most standards), water (16-17%), and milk solids, with the precise composition varying by production method and regional regulations. Real butter is distinguished from margarine and other butter substitutes by its origin exclusively from dairy sources and absence of added vegetable oils. The flavor, color, and texture depend significantly on the milk source, feed of the dairy animals, and production methods—cultured butters (produced from fermented cream) have a tangy complexity, while sweet cream butters are milder. European-style butters typically contain higher butterfat content (86-88%) and are favored for baking and pastry work.

Culinary Uses

Butter serves as a fundamental cooking fat and ingredient across global cuisines, used for sautéing, pan-frying, roasting, and baking. In French cuisine, it is essential for beurre blanc and other classical sauces; in Indian cooking, clarified butter (ghee) is a primary cooking medium; and in baking, its solid state and melting properties are critical for laminated doughs (croissants, puff pastry), pie crusts, and tender cakes. Compound butters (mixed with herbs, spices, or other flavorings) serve as finishing elements for grilled meats and vegetables. Temperature control is crucial—cold butter creates flaky pastries, while room-temperature butter incorporates air for lighter cakes.

Forms & Preparations

  • Unsalted (sweet) butter — Pure butter without added salt; standard for baking and sauce work where salt content must be controlled.
  • Salted butter — Butter with added salt (0.5-2% by weight); used as a table butter and in cooking where additional seasoning is desired.
  • Cultured butter — Made from fermented cream, yielding tangy flavor and complex notes; preferred in French pastry and as a finishing butter.
  • Clarified butter (ghee when further processed) — Butter with water and milk solids removed through gentle heating; higher smoke point, longer shelf life, and suitable for high-heat cooking.
  • European-style butter — Higher butterfat content (86-88%) and lower water; produces superior laminated pastries and tenderer cakes due to reduced moisture.
  • Compound butter — Softened butter combined with herbs, spices, citrus, or other ingredients; used as a finishing element for meats, vegetables, and grains.

Substitutes

  • Unknown — Pure butterfat with milk solids removed; use at 1:1 ratio for cooking and frying, though its higher smoke point makes it superior for high-heat applications. Suitable replacement in baking when a more neutral flavor is desired.
  • Unknown — Use approximately 3/4 cup oil per 1 cup butter in baking; results in denser, more tender crumbs. Better for cooking than baking laminated goods or pie dough due to different hydration properties.
  • Unknown — Substitute at 1:1 ratio; solid at room temperature and useful for baking, though imparts coconut flavor. Works well in pastries and pie crusts where dairy-free requirements apply.
  • Unknown — Use at 1:1 ratio for baking; produces exceptionally flaky pie crusts and biscuits with neutral flavor. Less suitable for sauces requiring emulsification with dairy components.

Recipes Using real butter (4)

RCI-MT.002.0019.001

Baked Pork Tenderloin with Bacon, Onions, and Potatoes

Submitted by `Nemesis Uploaded by Jiran This is a recipie for Pork tenderloin wrapped in bacon, baked in the oven, and then smothered with sauteed onions. Everyone who I've had try my creation loves it, so I hope you will too.

RCI-BR.001.0027.001

Billilynn Bread

.

RCI-BR.008.0162.001

Peanutty peanut Butter Chocolate Chip Waffles

Peanutty peanut Butter Chocolate Chip Waffles from the Recidemia collection

RCI-VG.004.1107.001

Red Beans and Rice I

Red Beans and Rice I from the Recidemia collection