Organic Unsalted Butter

While using unsalted butter is ideal in baking if that’s what the recipe calls for, there are ways to substitute unsalted butter for salted butter. If you were to substitute unsalted butter for salted butter, simply add 1/4 teaspoon of salt per stick of butter that is added.

The primary reason that recipe creators will call for unsalted butter is to control the amount of salt in a baked good. Unsalted butter contains no added salt, while salted butter has added salt to increase its shelf life and alter the taste.

Organic Valley^® Unsalted Butter is an unsalted, 80% butterfat butter made with organic cream. Many chefs and connoisseurs prefer the subtle flavor of lactic unsalted butter that is more distinct without added salt. The use of unsalted butter in baking allows for the baker to control the balance of salt in the finished product.

The primary difference between salted and unsalted butter is just as it sounds, the amount of salt. Unsalted butter contains no added salt, while salted butter has added salt to increase its shelf life and alter the taste

We do not use any coloring in our butter. Our butter naturally contains carotene, a result of the green pasture grasses our cows eat. This is why Organic Valley^® butter varies in color from season to season. In the summer when the cows are fed primarily on pasture, the milk contains more carotene, causing the butter to be a brighter yellow. In the winter, when the cows eat more stored, dried forages, the milk contains less carotene, resulting in lighter-colored butter.

We never add coloring to our kinds of butter, but Organic Valley^® butter does vary in color with the seasons. In the summer, when the cows are fed primarily on pasture, the cream contains more beta-carotene giving the butter a deeper yellow tint. In the winter, when the cows eat more stored forage, the milk contains less beta-carotene causing the butter to have a light yellow color.

Consuming organic butter could reduce your exposure to pesticide residues and environmental toxins. Animals naturally store toxins in their fat cells, increasing the risk of these contaminants finding their way into products we rely on in our diet, such as milk and butter. Children are especially vulnerable to pesticide exposure, and consuming organic foods can greatly reduce this risk. Organic farmers do not use antibiotics, artificial growth hormones, toxic pesticides or genetically modified organisms (GMOs) on their farms, and all animal feed and pasture must be certified organic, which includes being non-GMO.

If you use butter frequently, keep it in the refrigerator away from aromatic foods (such as garlic or onions) since butter absorbs odors easily. If you buy butter far in advance of use, store it in the freezer to protect the flavor. Freezing does not alter the butter’s taste or texture. Whether refrigerated or frozen, we recommend that butter be consumed by or before the date listed on the package.

Unopened jars of Organic Valley^® Ghee can be stored without refrigeration for up to one year.