Category: Dairy & Eggs
🤔 What Is Butter?
Butter is a dairy product made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. Prized for its rich flavor and smooth texture, it is a staple fat in baking, cooking, and as a spread worldwide.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened/Opened Butter | Refrigerator: 0-4°C (32-39°F) | 1-3 months (salted) |
| Butter (Counter) | Counter (in a butter dish) | Up to 2 weeks |
| Frozen Butter | Freezer: -18°C (0°F or below) | 6-9 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Check the “Best By” date for maximum freshness.
- Choose between salted and unsalted based on your needs (baking vs. table use).
- Look for high-fat European-style butter for richer flavor in pastries.
Appearance
Butter should have a uniform color, from pale yellow to a deeper yellow, depending on the cow’s diet. Avoid any packages that are torn or show signs of discoloration.
Smell
Fresh butter should have a clean, sweet, and creamy aroma. Any sour or cheesy smells indicate that it is starting to go rancid.
Texture
Butter should be firm and solid when cold. If it feels overly soft or oily at refrigerator temperature, it may have been stored improperly.
Common Varieties / Types
Butter is categorized by its salt content, fat percentage, and culturing process.
- Salted Butter: Contains added salt, which acts as a preservative and adds flavor. It is the common choice for table use as a spread.
- Unsalted Butter: Contains no added salt, giving it a purer, sweeter cream flavor. It is the preferred choice for baking as it allows for precise control over the salt content in a recipe.
- European-Style Butter: Cultured (fermented) and churned to a higher butterfat percentage (82-85%). This gives it a richer flavor, softer texture, and is highly prized for making pastries.
📅 Seasonal Buying Guide
Butter is produced from milk and is available with consistent quality year-round. There is no specific purchasing season for butter.
❄ STORE FRESH: Storage Guide
- Primary Method: Refrigerator for 1-3 months.
- For Soft Butter: Countertop in a butter dish for up to 2 weeks.
- Long-term: Freezer for 6-9 months.
Storage Method Details
Refrigerator: Keep butter in its original wrapper or in the covered butter compartment of your refrigerator. This protects it from absorbing the odors of other foods. Salted butter will last longer than unsalted due to salt’s preservative properties.
Countertop: Storing a small amount of butter in an airtight butter dish at room temperature is safe for up to two weeks, according to the USDA. This keeps it soft and spreadable, but it should be kept away from heat and light to prevent rancidity.
Butter’s high fat and low water content make it less prone to bacterial growth than other dairy products. However, it is susceptible to oxidative rancidity (a chemical reaction with air that spoils the fats). Refrigeration and airtight storage slow this process significantly.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: Up to 2 weeks (in a covered dish)
Understanding Food Safety Rules
The primary safety concern for butter is rancidity, not bacterial spoilage. If butter is left out too long, exposed to light and air, it can develop an off, sour smell and flavor. While not typically dangerous, it is very unpleasant. Always use a clean knife to avoid introducing crumbs and bacteria into the butter.
Reheating Methods
Butter is typically melted, not reheated. This can be done easily in a saucepan or the microwave.
Stovetop
Melt butter in a small saucepan over low heat. Watch it carefully as it can brown and then burn quickly.
Microwave
Place butter in a microwave-safe dish and heat in short 10-15 second intervals until it has melted to your desired consistency.
Date Labels Explained
The “Best By” date on butter is an indicator of quality. According to the USDA, butter can be safely used for a month past this date if properly refrigerated, but its flavor may start to decline.
Allergen Information
- Contains: Milk.
Allergen Handling & Prevention
Butter is a primary dairy product and will cause a reaction in individuals with a milk allergy. Clarified butter, or ghee, has the milk solids removed and may be tolerated by some people with lactose intolerance, but not a true milk allergy.
⚠ Special Safety Considerations
The primary risk with butter is cross-contamination. Using a dirty knife can introduce bacteria and mold spores, which can grow on the surface, especially on unsalted butter. Discard any butter with visible mold.
Pasteurization Info
Virtually all commercially sold butter is made from pasteurized cream. This process, as explained by the FDA, involves heating the cream to kill harmful bacteria like Listeria and Salmonella, making the final product safe to consume.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Butter freezes exceptionally well with minimal change to its texture or flavor. It’s a great way to stock up when it’s on sale.
To freeze, leave the butter in its original packaging and place it inside a heavy-duty freezer bag to protect it from freezer burn and absorbing off-odors.
Recommended Thawing Methods
The best way to thaw butter is to move it from the freezer to the refrigerator for several hours or overnight. If you need it softened quickly for baking, you can grate the frozen stick of butter with a box grater.
Not Recommended
Avoid thawing butter in the microwave unless you intend to melt it completely, as it is very difficult to soften it evenly without melting parts of it.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Saturated Fat
- Good source of: Vitamin A, Vitamin D, Vitamin E
Butter (Salted)
- Calories: 717 kcal
- Protein: 0.9g
- Fat: 81g
- Carbohydrates: 0.1g
- Fiber: 0g
Key Nutrients & Their Benefits
- Vitamin A: An important fat-soluble vitamin that is essential for vision health, immune function, and cell growth.
- Butyrate: A short-chain fatty acid found in butter that has been studied for its potential benefits to gut health.
- Saturated Fat: Butter is high in saturated fat and should be consumed in moderation as part of a balanced diet.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
The environmental impact of butter is tied to the dairy industry, which is resource-intensive in terms of land, water, and feed, and contributes to methane emissions. The carbon footprint of butter is significant compared to plant-based fats.
Choosing butter from local, pasture-raised, or organic dairy farms can be a more sustainable option. These practices often focus on soil health, animal welfare, and reduced chemical inputs.
🔄 Substitutions & Alternatives
For spreading, margarine, ghee, or various plant-based butters are common substitutes. For cooking and baking, the best substitute depends on the recipe; coconut oil, vegetable shortening, or applesauce can sometimes be used.
Ghee (clarified butter) is an excellent substitute for sautéing, as it has a higher smoke point.
🔪 Recommended Tools
An airtight butter dish or a French butter crock is perfect for keeping spreadable butter fresh on the counter. A stand mixer or hand mixer is essential for creaming butter with sugar for baking recipes.
💡 Pro Tips
♻ Waste Reduction
The paper wrappers that butter sticks come in are great for greasing baking pans. Simply fold the wrapper with the greasy side down and use it to coat the inside of your pan to prevent sticking.
❓ FAQ
A: Salted butter contains added salt, which enhances its flavor and acts as a preservative. Unsalted butter has a purer cream flavor and is preferred for baking because it allows the baker to control the exact amount of salt in the recipe.
A: Yes, according to the USDA, butter is safe to leave out at room temperature for a couple of weeks because its high fat and low water content make it resistant to bacterial growth. It must be kept in a covered butter dish to prevent rancidity.
A: Your butter has likely gone rancid. This happens when the fats in the butter oxidize due to exposure to air, light, and heat, resulting in a sour, unpleasant flavor.
A: Yes, butter freezes wonderfully. Wrap it well in a freezer bag to protect it from odors and it can be frozen for up to a year with little change in quality.
A: Clarified butter is butter that has been melted to separate the milk solids and water from the pure butterfat. Ghee is a type of clarified butter that has been cooked longer to toast the milk solids, giving it a nutty flavor. Both have a much higher smoke point than regular butter.
A: For baking, room temperature (softened) butter is essential for creaming with sugar. This process incorporates air into the mixture, which is what makes baked goods light and tender.
A: It is a cultured butter with a higher butterfat content (typically 82-85%) than American butter (80%). This makes it richer, softer, and more flavorful, and it is highly prized for making flaky pastries like croissants.
A: This is a long-standing debate. Butter is a natural product high in saturated fat. Margarine is made from vegetable oils; older versions were high in unhealthy trans fats, but modern margarines are much improved. The healthiness depends on the specific product and individual dietary needs.
A: You can, but you must reduce the amount of added salt in the recipe. The amount of salt in salted butter varies by brand, so it is harder to control the final flavor.
A: Brown butter is made by melting butter and continuing to cook it until the milk solids at the bottom of the pan turn a nutty brown color. This gives the butter an incredibly rich, nutty, and complex flavor that is fantastic in both sweet and savory dishes.