Here you will discover a collection of knowledge about butter, the regulations concerning butter, its nutritional properties and the different types of butter.

Butter is a yellow to white fatty substance made from milk or skimmed milk (that is, the fattiest part of milk after the separation process called skimming) or a mixture of these by buttering (skimming). With butterification, the coalescence of the fat spheres is achieved in a solid emulsion (in milk, the fat spheres are at greater distances and not connected). In addition to fat spheres and water, this emulsion contains curd, lactose, and mineral salts. The color of butter is due to carotene and other fat-soluble pigments included in the fat. The milk used as a raw material can be cow’s, sheep’s, goat’s, sheep’s or, more rarely, buffalo’s. Butter is used as food and as cooking fat.

Butter is often used to soften and balance flavors.

Butter softens basic tastes such as sweet, salty, bitter and sour. For example, it will enhance a chocolate ganache by making the bitterness of the cocoa more pleasant.

There are many types of butter on the Greek and world market.

Types of Butter:

• Depending on its color:

White.

Yellow.

• Depending on the origin of the milk:

Cow butter with a huge variety

Sheep butter. Mainly melted for use in confectionery.

Goat butter and Buffalo butter

The butter we use will make the difference. The most common types we find on the market are the following:

Fresh butter, we say the butter produced by small producers, is fresh so it has a short shelf life and must be consumed immediately. We always keep it in the fridge. It has a rich, fresh and milky aroma and is ideal for cooking and confectionery. Very rich in flavor and aroma and many swear by this unique delicacy. This butter is produced by “peaking” the milk, literally by peaking the cream of the milk, after a few hours of rest. You will find fresh cow, sheep, goat and buffalo butter. It is relatively hard in its texture but its deliciousness is indescribable. Ideal for kourabies, buns, cookies, king pies, this butter is everything you need for sweets and food. It is also ideal for bread.

Milk butter is usually produced from the cream of sheep’s and goat’s milk (sheep’s milk butter) and is found in a melted form in a jar. On the outside of the package, it says “melted butter”. It is ideal for cooking and pastry making and especially for kourabies, buns, but also pan sweets. When stored in the refrigerator, it is solid with a light yellow color. When at room temperature, it melts very easily and turns into a yellow liquid.

It gives a rich flavor to baked goods and because it has low moisture, it gives us fluffy and soft buns. It is, of course, ideal for every use: pies, cooking and confectionery, especially for baking sweets.

Pasteurized butter is the butter that comes from the pasteurization of milk, which is why it can be kept for many months. Most of the butters traded worldwide belong to this category. It is ideal for cooking and confectionery, with a mild and smooth taste and a hard texture. It softens after several hours at room temperature. It is ideal for cooking and pastry and also for our breakfast. It melts easily and is suitable for everyday cooking, cakes, cookies, biscuits, sweet and savory doughs.