|You may have seen European-style butter in the refrigerator case. If you haven’t yet tried it, here’s why you should:
Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter, it delivers a richer flavor.
Plugrá is available in both unsalted and
|The brands most commonly found are Plugrá, made in America (the name is a combination of the French words plus and gras, meaning “more fat”), and Kerrygold, imported from Ireland. Meyenberg, a Top Pick Of The Week, makes a goat’s milk butter in the European Style (read the review). You can find other European imports at specialty food stores.
Make a plan to use European-style butter for your next baking project. You’ll be pleasantly surprised.
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