There is a wide selection of various types of butter available in supermarkets these days, ranging from goat milk butter to ghee to European butter. But Irish butter is used to create flaky, flavourful pastries by professional chefs and everyday consumers alike —but what exactly is Irish butter? What distinguishes it from conventional butter? Let us find out!
There is a difference in the minimum amount of butterfat, which is the fat present in the cream, required in butter between Europe and the United States. In Europe, the minimum butterfat percentage for butter is 82%, whereas, in the United States, it is 80%. Anything less than these percentages cannot be classified as butter. Therefore, Irish butter is a type of cultured butter that has been churned to have a minimum of 82% butterfat content. The richness and softness of the butter increase with a higher percentage of butterfat.
Flavour Profile
Irish butter has nuances of the bright green grass eaten by the cows that produce the milk for the butter, as well as sweetness and a sunny, golden flavour. The butter has a freshness and depth of flavour, and it is richer than American butter due to its higher fat content.
Difference Between American Butter And Irish Butter
American butter is primarily sweet cream butter with a higher water content than Irish butter, making it less flavorful and spreadable. When compared to American sweet cream butter, most Irish butter is produced using the cream of grass-fed cows, making it much sweeter. Aside from butterfat, another significant difference between American and Irish butter is that the United States has a much stricter grading system for assessing butter than Ireland. Butter in the United States is graded from A to B based on flavour, colour, body, taste, smell, and salt. Ireland's evaluation system is not widely known, which led to the prohibition of Kerrygold, the most popular brand of Irish butter, in Wisconsin.
Uses Of Irish Butter
The best way to enjoy Irish butter is smeared on warm bread or biscuits. It's a simple but effective way to tell the difference between different types of butter. Irish butter goes well with fresh corn and other steamed vegetables. It can be used to bake cakes and cookies because it creates an especially flaky pastry crust, is great in butter cookies, and elevates cereal treats to a whole new level.
Use Irish butter in any way you'd use butter in cooking, but expect a deeper flavour and richness that you might not be used to if you're used to using American butter; a little bit goes a long way. Try a pat mixed with plain cooked rice or pasta, seasoned with herbs and salt and pepper.
Storage Instructions
Though the package recommends keeping Irish butter in the refrigerator, you can leave it out at room temperature as long as it's in an air- and moisture-proof container. The fat content keeps this butter free of mould and bacteria, and it becomes creamier at room temperature.
Wrap Irish butter tightly in plastic wrap in the refrigerator to prevent it from absorbing the flavours of other foods. Irish butter can also be frozen to keep it fresh.