Comprar mejor mantequilla

Hierba.

Si quieres mantequilla de calidad, alimenta a las vacas con hierba. La leche y la nata salen mucho más dulces y ricas. Las vacas alimentadas con pasto producen una leche superior. Eso también significa que hay menos, y, a su vez que este tipo de mantequilla tiene un precio más alto que las vacas del rebaño alimentadas con grano.

Sin embargo, lo que se ahorra al evitar comprar cada año un montón de alimentos de caja, sobre todo mezclas para pasteles y otros alimentos que dependen de la mantequilla, compensa con creces utilizar un producto de calidad en lugar del más barato.

La mantequilla tiene mala fama entre los más sanos, sobre todo cuando los aceites vegetales hidrogenados son tan malos que se están eliminando y prohibiendo. La mantequilla tiene su utilidad. En cantidades limitadas, es una simple maravilla natural.

Hay diferentes grados de mantequilla y diferentes tipos.

Ghee – A clarified butter that is cooked to a wonderful, slightly nutty flavor, that can be stored in its jar at room temperature. Good for everything that requires butter and a pan or griddle, from eggs to griddle breads, and even can be melted down as a drawn butter for prawns or lobster.Organic Valley’s Purity Farms is the best, with Trader Joe’s a close second, and there is more information about using Ghee on our product page (All of our product pages go in depth to teach you before we recommend that you buy/try something.).

Salted Butter – Salted butter is most commonly used as a table butter, but it also is the go-to for any savory dish that needs butter unless a recipe specifically calls for unsalted or sweet cream butter. For applications like crisping up the skin of a poultry dish, the salt in the butter is less about the skin, which already has a nice amount of fat, and all about the salt helping the butter penetrate the cellular level of the meat with small layer of butter fats that give it a richer taste. It all depends on the brand you use to see how carried away that they get with the salt.

I recommend the Kerrygold Salted Pure Irish Butter. Unsalted Butter – If controlling the sodium levels is important in a dish, you go to unsalted. Many cake and bread recipes do better with unsalted because they’re trying to bring out the sweetness of the buttercream. So does something simple like fresh corn. Want perfection? Go Irish! Kerrygold Unsalted Pure Irish Butter, which I’ve been using for years, makes a big difference because of where it’s produced.

“European” or Pasture Butter – What are tagged as “European” butters seldom come from Europe these days, but it generally refers to butter with a higher fat content, usually 85% or thereabouts. I find that Vital Farms Alfresco pasture-raised butter, which throws off the Euro-pretense for “small batch” and “pasture raised” and “grass fed,” is the best of the high-fat butters. They’re good in limited quantities in baking, as a table butter, and as a topper for a good high-broil finish to a sous-vide steak, among other uses where a little dab of richness is called up. Truth in advertising: Vital Farms does let you know that some of their farmers, particularly during the cold months of the year, augment the cows’ diet with some grain, and that some of that grain is not GMO-free. Consuming milk or meat that is raised with some or all GMO grains has no basis as an issue in butter, but the PCer-than-thou crowd may bristle a bit.

¿Por qué son "mejores" estas mantequillas? Sabor y consistencia. No todas las mantequillas son iguales. Las variaciones no sólo en el contenido de grasa, sino también en los tipos de leche que se producen pueden tener un gran efecto.

MARIPOSAS EXÓTICAS

Están apareciendo algunas mantequillas de las variedades de leche de búfala, oveja y cabra. La leche de oveja tiene un sabor muy particular que puede no ser para todo el mundo. La de cabra, igualmente, tiene sus fans y sus detractores.

Fattorie Garofalo Burro di Bufala – This buffalo milk butter is rich, aromatic, and has a nutty-grassy palette. Works well with charcuterie, and it makes a nice topper to a steak broil with a sprinkle of Hawaiian pink salt.
Meyenberg European Style Goat Milk Butter (California) - Mantequilla de cabra con alto contenido en grasa procedente de una de las mayores lecherías de cabra de EE.UU., tiene ese sabor clásico de la leche de cabra que realmente destaca sobre unas judías verdes al vapor.
Liberte Goat Milk Butter (Ontario) - Quizás la mantequilla de cabra con la paleta de sabores más matizada que he probado, es fuerte pero con todo tipo de notas de frutos secos y ácidas.

Haverton Hill Sheep Butter (California) – I don’t like many of the sheep butters that I’ve tried. They are usually strong and lack good distribution of their fats, which gives them an odd mouth feel to go with the odd taste, and a very weird melt point both on foods and in your mouth. Haverton Hill solves a number of my beefs about sheep butter. They make a European (high fat) butter that is small batch churned and has enough fat to stabilize the butter so it performs well. It’s still a bit more of an acquired taste in general applications, but I use it for the surface broil of my sous vide lamb chops, and it makes a nice spread on crackers topped with a bit of any good nutty cheese.

OTRAS MANTEQUILLAS MEJORES

Las mantequillas varían mucho en función de su contenido en grasa y leche. Por lo general, las mantequillas de producción más barata contienen más leche (agua). Hay muchas opciones regionales en las estanterías, incluidas algunas cuyo precio refleja su rareza. Algunas de las que he probado son buenas, pero están un poco por debajo de mis mejores elecciones:

Anchor Butter (New Zealand) – This is one of the few grass-fed butters year round, so it’s pretty amazing stuff. I’ve never seen it in Florida, although it has surfaced in coastal cities like Los Angeles and New York, but if you’re in a part of the world where it appears on your shelf, move it to the top of the list.
Lurpak (Denmark) – For more than a century this Danish butter has been produced without compromise. The price, at least in the United States, has been a bit too lofty;
Evans Farmhouse Creamery Butter (New York) – Has that small batch richness and great mouth feel.

Organic Valley (USA) – While we’re big fans of Organic Valley’s ghee, the butter just doesn’t have the same pop as either Kerry or Vital Farms’ products. Subjective, but I feel like there should be more taste to the cost here, but it’s definitely a quality product.
Guffanti Burro (Italia) - Esta mantequilla, derivada de un gran quesero, es excelente para hornear y tiene un alto contenido en grasa.
Straus Organic (California) - Otra mantequilla de lote pequeño. No tengo acceso a ella a menudo en Florida, pero es un producto de alta calidad.
Delitia Parmigiano Reggiano “Il Burro” – From one of Italy’s best Parmigiano Reggiano cheesemakers, the same wonderful nutty taste in a butter. Great on a simple pasta with butter, salt, and a little pepper.
Plugra (Texas) - Mantequilla rica en grasa de tradición europea, cuyo nombre es una variación del francés "plus gras", o "más grasa". Es una mantequilla de producción masiva bastante común en EE UU. Yo la he utilizado, principalmente en repostería. La leche con la que se elabora no es nada del otro mundo, así que tampoco le saco mucho partido. Muchos panaderos caseros que conozco confían en ella, así que, en deferencia a ellos, la incluiré en la lista.