Butter Reminder
Our butter is pure and is very hard
when left in the refrigerator. It will soften up
to spread when it is kept at room temperature. Just
remember to keep out what you think you'll
need and keep the rest in the refrigerator. Butter can
also be frozen. The unsalted butter is kept
in the freezer due to there being no salt used as a
preservative.
Measuring Butter
If you need a quarter pound, just cut it into 4 sections
and
you'll have your l/2 cup. As of now
there are no plans to package in wrapped sticks--Cost
is too high for the return.
Other useful conversions
2 cups = 4 sticks = 1 lb = 21 Tbsp
1 cup = 2 sticks = 1/2 lb = 16 Tbsp
1/2 cup = 1 stick = 1/4 lb = 8 Tbsp
1/4 cup = 1/2 stick = 1/8 lb = 4 Tbsp
Making Whipped Butter
Cream slightly softened butter in a mixer or processor
at medium speed or with on/off pulses
of the processor until light in color and slightly fluffy.
Continue mixing at high or process continuously
until butter is fluffy.
What is Clarified Butter?
Clarified or drawn butter is clear, melted butter
separated from its milk solids and water.
To clarify, melt butter in a heavy saucepan over
medium heat. Remove white froth as it forms
on top. When the milk solids separate and settle at
the bottom of the pan, carefully pour off
the clear,yellow butter and discard the milk solids.
Compared to regular butter, clarified butter
can be heated to a higher temperature without burning
and can be stored longer.
One pound of butter makes 12 ounces of clarified
butter.
One pound of Hansen's butter makes 14 ounces of
clarified butter.
How to Prevent Butter from Going Rancid
Properly storing butter in the refrigerator or freezer and
tightly wrapping butter to minimize its exposure
to air help keep butter from going rancid. Exposure to
oxygen increases the risk of rancidity. When oxygen
comes in contact with the unsaturated fatty acids in
butter, off-smelling and off-tasting can develop.
Rancid butter is not unsafe to eat.
Note: We do have butter keepers available at the
stores which do keep the butter away from the oxygen.
This is why we recommend only keeping out what
you'll use in a few days at room temperature.
Butter versus Margarine
Margarine has the same amount of calories and fat as
butter and does not contain cholesterol. Yet
margarine
contains trans fats which can increase blood
cholesterol levels. Butter is low in trans fats. While
butter
contains a small amount of cholesterol (about 33 mg
per Tablespoon), it is well under the recommended
limit of
300 mg per day. Small amounts of butter, margarine,
and other fat-containing foods can be included in a
low fat
diet if total fat intake is kept within recommended
limits.
Storing and Handling Butter
To preserve butter's flavor and freshness, refrigerate
opened butter in a covered dish in the butter
compartment.
Unopened, wrapped sealed butter may be stored in
the refrigerator for up to 2 months. Butter can be
frozen in its
original wrapper for several months. Unsalted butter
can be kept frozen for about 5 months at 0 degrees F.
Unsalted butter is best kept frozen until ready to use.
For longer freezer storage,wrap in foil or plastic.
Unsalted
butter can be kept frozen for about 6 months at 0
degrees F. Salted butter can be frozen for about 6 - 9
months.
Nutritional information
Butter is a source Vitamin A and certain essential fatty
acids. Its caloric content is about 200 calories per
tablespoon,
which compares similarly to other spreads and fat
ingredients. (USDA Nutrient Database for Standard
Reference)
From the National Dairy Council
