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Butter
Ingredient Profile & Cooking Guide
💡 Essential and fundamental ingredients for cooking and baking
Unsalted Butter is pure fresh butter made from cow’s milk fat (milk fat). It is produced by churning cream separated from milk, with no salt added.
1. Main Composition of Unsalted Butter (Standard for Real Butter)
According to general standards, real unsalted butter typically consists of:
Milk Fat: at least 80% by weight
Water: approximately 16%
Milk Solids: around 2–4% (such as casein protein and lactose)
Salt: 0% (this is what makes it “unsalted”)
2. Source of Raw Material
Cow’s milk is the primary raw ingredient.
The cream portion is separated and then churned to extract milk fat, forming butter.
The remaining liquid is called buttermilk.
3. Culinary Properties (Why Unsalted?)
Unsalted butter is preferred in cooking and baking because:
Property Explanation
Flavor control Allows chefs and bakers to precisely control the amount of salt in a recipe without interference from salt already present in the butter.
Rich aroma and taste Provides a pure, creamy aroma and rich dairy flavor without salt masking the main taste.
Baking performance A key ingredient that helps create proper structure, softness, flakiness, or crispness in baked goods (e.g., creaming butter with sugar, pastry making).
Sauce making Used as a base for many classic French sauces (such as Béchamel and Hollandaise) to achieve a smooth texture and delicate flavor.
1. Main Composition of Unsalted Butter (Standard for Real Butter)
According to general standards, real unsalted butter typically consists of:
Milk Fat: at least 80% by weight
Water: approximately 16%
Milk Solids: around 2–4% (such as casein protein and lactose)
Salt: 0% (this is what makes it “unsalted”)
2. Source of Raw Material
Cow’s milk is the primary raw ingredient.
The cream portion is separated and then churned to extract milk fat, forming butter.
The remaining liquid is called buttermilk.
3. Culinary Properties (Why Unsalted?)
Unsalted butter is preferred in cooking and baking because:
Property Explanation
Flavor control Allows chefs and bakers to precisely control the amount of salt in a recipe without interference from salt already present in the butter.
Rich aroma and taste Provides a pure, creamy aroma and rich dairy flavor without salt masking the main taste.
Baking performance A key ingredient that helps create proper structure, softness, flakiness, or crispness in baked goods (e.g., creaming butter with sugar, pastry making).
Sauce making Used as a base for many classic French sauces (such as Béchamel and Hollandaise) to achieve a smooth texture and delicate flavor.