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Sweet cream butter is a spreadable fat. It started to become popular in the 19th century, when modern cooling methods allowed the production of butter from unfermented milk. Before that butter was usually made from several days worth of milk that was partially fermented. The resulting cultured butter is still the most popular butter in Continental Europe. Sweet cream butter is the standard butter in the cuisines of the UK, North America and Australia. It is produced from fresh cream without the addition of lactic acid bacteria. Its taste is creamy and mild. Sweet cream butter is suited for all recipes using butter. For the purpose of mounting sauces it is better suited than cultured butter, because it curdles less easily and gives a better texture. In Continental Europe, where cultured butter is the norm, sweet cream butter has to be labelled as such.

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