Butter makes everything better or so I think. I grew up in a household devoid of butter. Instead we had that horrible oleo or vegetable margarine. The reason we had oleo was because I grew up in a kosher household where we could mix milk with meat so it was just easier to use oleo. Also back then people were fed the lie that oleo was better than butter, healthwise. Today we know that’s a lie because it was hydrogenated.
As an adult, I do eat butter sparingly. If it tastes so much better with butter — go for it but don’t overdo. My good friend Mary gave me a beautiful butter dish for Christmas last yearÂ that I really like to put out on the table when I have a guest or four. Everyone comments on how feminine it is. Most of my other dishware is brightly colored pottery but the butter dish is elegantly neutral and will always be in good taste.
Challenge Butter sent Circle of Food some butter tips which I felt were worth sharing. Their website also has a wealth of recipes. Enjoy.
Butter is a key element in all holiday cooking but especially in baking. How do you make sure your holiday goodies are the best quality? By making sure you handle and store your butter properly. The experts at Challenge Dairy offer the following tips for keeping your butter fresh and flavorful during the holidays and beyond:Â
Storing Butter: Store butter in the refrigerator at 32Âº – 38ÂºF for best quality. Butter should be stored in its original carton or a covered container. Surprisingly, the butter keeper in the door of the refrigerator is NOT the best place to keep butter as it is sometimes warmer than the rest of the refrigeratorÂ
UsIng Butter: With age, butter quality declines. For best results, adhere to the code date that shows the month, date, and year the butter for the best quality.
Bring out only enough butter that you plan to use for each meal or recipe. After use, any remaining butter should be returned to the refrigerator immediately, making sure it is covered or re-wrapped, to ensure freshness and flavor.
Butter has a delicate flavor and is very susceptible to picking up foreign odors and off flavors. It should always be stored away from highly aromatic food products. Heat and light speed undesirable chemical and physical changes in butter. If it is not refrigerated, or left out for prolonged periods, this could cause flavor changes, rancidity, and mold growth.Â
Freezing Butter: Butter can be frozen very successfully for about 4 months at 20Â°- 30Â°F. Longer freezing may affect the flavor and texture. Butter keeps best when stored in its original carton and placed in plastic freezer bags.Â
In August 2007, Challenge Dairy announced plans to produce and sell butter products made from milk from cows not treated with rbST, a synthetic hormone used to stimulate milk production. The decision, based on consumer feedback, affects the company’s most popular products: Challenge Salted, Challenge Unsalted, Challenge Whipped and Danish Creamery brands.