Monday, 17 February 2014
Butter is now back in the good books !
Butter is now back in the good books after years consigned to the naughty step. Recent reports show sales of butter – long ostracised for its links to heart disease, high cholesterol and obesity – are booming, while our taste for margarine is melting away.
A glance in the chiller cabinets of supermarkets and artisan dairies proves the point: there’s an abundant – some would say baffling – choice. English butters vie with packs from Italy, Ireland and Wales, while value-range versions compete with pricey butters made with cow, goat and buffalo milk, and even whey. For those who have long believed that butter makes everything better, the range is wonderful. But how do you choose?
In Britain, most butter is made from ''sweet’’ or pasteurised cream, to which salt and milk powder is sometimes added. French and Italian butters, on the other hand, are often made with cream containing bacterial culture, which gives them a fuller, riper flavour.
More on this story here.