By Devi Poojari
September 7, 2023
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The rich, creamy milk fat that is churned until it is glossy and spreadable over a piece of toast, comes in many different types, based on uses and personal flavour preferences. Tap to know more.
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With a nutty flavour and a bright yellow colour, clarified butter or ghee is a commonly used ingredient in Indian cooking.
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Hand-churned traditionally, with a mild yellow colour, cultured butter is the original type of butter packed with flavour.
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When butter is simmered to the point of caramelisation, it develops a nutty aroma and flavour that tastes delicious with pasta, in cakes and more.
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Also known as flavoured butter, compound butter can be made in both, sweet and savoury variations – which is then used in various baking applications.
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Made with fat-rich nuts like cashews, vegan butter is a non-dairy variation that has the viscosity and texture of regular butter.
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A highly processed form of butter, most commonly found in grocery shops, pasteurised butter is mainly produced in large factories.
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