by Dana Leilehua Yuen
Dairy Butters
Dairy butter is a water-in-oil emulsion which uses milk proteins as the emulsifiers. It is made from the fats and proteins in milk or cream. Semi-solid at room temperature, it is about 80% fat. It is used as a spread, condiment, in baked goods, in sauces, in pan frying, and in other cooking techniques. Butter can be rendered and clarified to remove the milk solids and water, to produce clarified butter or ghee.
The most common dairy butters are made from the milk of cattle, sheep, goats, yaks, buffalo, camels, and horses. Bison milk has been offered more as a novelty.
Nut Butters
Nut butters are simply pastes made from nuts that have been ground so fine the oils are released and provide a smooth paste mixed with the nutmeats. Generally, nut butters have better flavor and smoother consistency when the skins are removed and the nuts are toasted before grinding.
Fruit Sauces and Butters
The main difference between fruit sauces and fruit butters is that a butter starts as a sauce, but then cooking continues until much more of the water is driven off and the sugars caramelize. This gives a butter a glossier look, smoother mouthfeel, and more intense flavor.