What is salted butter? Is it inconvenient to add salt separately from butter?

This is a good question and the answer is simple. We started pickling butter because the pickled butter was not easy to go bad before a reliable refrigerator appeared. After refrigerators were everywhere, we got used to the taste of salt and butter on bread, so they kept doing it.

Refrigeration means that butter can be kept fresh for several months, with or without salt, but sometimes you don't want to add salt. Toast, muffins, pancakes and sweet corn are all traditional table butter, while table butter is traditionally salty. The only reason why salt-free butter exists is cooking, so the chef can completely control the salt in the dish.

In my family, I don't mess up the salted butter because I often cook. I only have a small jar of sea salt at hand to add salt to the toast. However, for families who don't cook often, salt and butter are more meaningful. Pickled butter has been popular for a long time, because adding salt helps to prevent butter from going bad.

As early as the beginning of the 20th century, rich people tend to eat "sweet" (salt-free) butter, because if no salt is added, it is easier to identify the butter that has begun to deteriorate; Of course, because butter goes bad faster and easier without salt, throwing away the bad butter without salt will cause more waste; So eating sweet butter is more expensive and needs to be preserved more carefully. It is wrong to think that salt can preserve butter because it is not refrigerated, so butter is salty. I spent the first seven years of my life in Holland, and it was not until the late 1950s that salt became popular in butter. Everyone has a refrigerator.

The reason why there is salt in butter is economic. This is the same reason that milk chocolate was invented, in order to make more expensive chocolate more elastic. Salt is too cheap. This is a filler to increase profits for large-scale producers. That's all.

? Salt butter is a thing, because there is salt in butter (sea salt is my favorite), because it is to remove as much water as possible. Because it works in soft fresh butter, seasonings are mixed into butter to produce richer butter.