From salted to clarified, rock solid to mega-molten, the type and temperature of your butter can play a big part in your baking and other culinary adventures. Read on to learn the basics of this decadent dairy product, along with a few butter-based cooking techniques. 

WHAT'S YOUR TYPE:

• Salted vs. Unsalted: Many recipes call for unsalted butter because the amount of salt added to salted butter may vary by brand. If you only have salted (or un-), just add less salt (or more) than the recipe calls for to compensate. 
• Clarified Butter: By heating butter and removing the water and milk solids, only pure, luscious butterfat is left behind. It has a richer flavor, lower lactose and higher smoke point, making it great for high-temp cooking.
• Ghee: Just like clarified butter, ghee also comes from butter that’s been cooked to remove water and milk solids. By cooking it even further, ghee then develops a deeper flavor and becomes virtually lactose-free.

BEST BUTTER TEMPS: 

• Frozen: Great for grating into pie crusts or other recipes where keeping it cool matters.
• Cold: Ideal for biscuits, pastries and other recipes that call for “cutting in” butter.
• Room Temperature/Softened: Smooth, pliable and perfect for whipping into a fluffy cake batter or cookie dough.
• Melted: Can be used like vegetable oil in many baking recipes; also good for drizzling and sauces.
• Fun Fact: The USDA says butter can be stored at room temperature for 1–2 days, in the fridge for 1–2 months or in the freezer for up to 9 months. Cool!

HOW TO…

• Clarify Butter: Heat at least ½ pound of unsalted butter in a narrow, heavy-bottomed sauce pot over low heat. As the butter melts, the milk solids will rise to the top, the whey will sink to the bottom and the pure butterfat (clarified butter) will remain in the middle (see clarified butter photo). Skim the milk solids from the top and reserve if making browned butter. Pour off the butterfat and discard the whey. Gently heat the clarified butter until no more popping or sizzling is heard to ensure all water is removed.
• Brown Butter: Place 1–2 tablespoons per serving of butter (or reserved milk solids) in a sauté pan over medium heat. Melt and cook until foaming and golden to medium brown. Use immediately as a sauce or add fresh herbs, spices, garlic or shallots to enhance the flavor just before removing from the pan.
• Make a Roux: A roux consists of equal parts flour and fat (generally butter), cooked together to create a start for sauces, soups and such that won’t result in a clumpy mess. To make a roux, melt 1 part butter in a small sauce pot over medium heat and cook until it just begins to foam. Slowly stir in 1 part flour and cook 3–5 minutes (blond), 6–7 minutes (brown) or 8–12 minutes (dark). Use to thicken gravies, chowders, macaroni and cheese and more.

Want to make your butter even better? Try adding fruit, spices, herbs or cheese to infuse it with fantastic flavor. Get started with our Compound Butter Recipes!