making salted butter from unsalted butter

However, the first few generations of mass butter making proved once again, that unsalted was favored. You’d think with the advent of refrigeration and the ability to produce butter on a mass scale, the stigma about salted butter would be a thing of the past. Add in the fact that the French have made unsalted butter for forever, and the fanciness factor notches way up. As such, unsalted, fresh butter was considered a delicacy. Before the days of refrigeration, salt was the only way to have butter in the winter months when farmers couldn’t get fresh dairy from their livestock. Why? Well, as you probably know, salt is the world’s oldest preservative. Basically, you won’t really notice a huge difference especially if you’re just cooking at home.īack in the day, however, salted butter was very salty. Your standard salted butter is only about 4% sodium, which, all in all, is only about a pinch of salt for an entire stick. Just how much salt is in unsalted butter? Nowadays, it’s really not much.

I switch it up from time to time, with no real conviction one way or the other when push comes to shove. And, to be perfectly honest, I don’t really notice the difference between the two. I usually don’t go for the fancy butter, preferring to stick to unsalted or salted. Margarine, unsalted, salted, kerrygold, ghee, and on and on the options go. We’ve all been there you’re in the grocery store picking up the essentials and you’re in the dairy section, staring at the selection of butter.

Making salted butter from unsalted butter