What is the "butter" that foreigners often eat? It is rarely produced in China, and what is the difference between it and ghee?

With the melting of food cultures in China and the West, we have become aware of a large number of cooking methods, cooking ingredients and cooking utensils from the Western world. Unsalted butter, for example, a vegetable fat that can be used for desserts, grilling steaks, and cooking spaghetti, was warmly welcomed by Europeans, and has been embraced since its arrival in China.

People who prefer unsalted butter think it has a creamy flavor. Used in desserts, it can be Cascade sauce, can add sweetness, used in grilled steak, can make the steak eat more mellow and soft, used in spaghetti, can make even the fresh pasta coated with sauce. As a result, unsalted butter has become a popular vegetable fat among young people despite its relatively high price.

What is unsalted butter? This red, solid vegetable fat is so similar to lard that many people think lard is unsalted butter and unsalted butter is lard, which is wrong.

Unsalted butter, most of the raw materials are cow's milk, but there are also made of goat's milk powder and sheep's milk. Continuously mix and fresh steak, destroying the fusion of fat and protein in milk, lighter quality human fat slowly floats on the surface of the buttermilk, fishing up this part of the human fat, dried and put into the edible salt, flavor enhancers and additives, extrusion processing, is the more common solid unsalted butter.

Doing a good job of butter, can be used directly as a seasoning spread to toast, cookies to take, it is extremely low melting point, at room temperature can be softened to the level that can be wiped. It has a very low melting point and can be softened to a spreadable level at room temperature. When baking cakes or making sauces, just put unsalted butter in the microwave for a while and it will dissolve into vegetable fats. This is the main reason why unsalted butter must be refrigerated.

The color of butter varies, with the key color being light yellow, but some unsalted butter shows a pale yellow that is almost pure white, or a very dark pale yellow. The color variation lies in the feed for cattle, sheep and goats, and sometimes the color of the butter is adjusted with the addition of food coloring.

Lard, from yak milk refined liquid human fat, generally when used as cooking oil, melting point is relatively high, used to cook meat food is best. But in the domestic agricultural and pastoral areas, lard can also be used to make desserts, flavor as a great. The essential difference with unsalted butter is that lard does not need to be refrigerated.

The way to make lard is a little more complicated than unsalted butter. First, you get solid human fat in the same way you get unsalted butter, and then you dehydrate that part of the human fat, and then you caramelize the remaining proteins in the plant, and then you make lard. At room temperature, lard is condensed from liquid to solid, without refrigeration. The protein coking plant gives lard its distinctive aroma.

The essential difference between unsalted butter and lard, for most people, is of course the flavor. Unsalted butter flavor is not strong, production and processing of milk flavor fresh and pleasant, very easy to be accepted. Lard, on the other hand, has an overpowering odor, and the first person to eat lard may have a hard time accepting the flavor of lard.

Together with the current unsalted butter has realized industrial production, the price is not so expensive, most people can buy. The lard still continues to be handmade, only a few kilograms of traditional production, the price is more expensive, can only be in the agricultural and pastoral areas of the fashion, the ordinary people certainly do not want to go shopping.

So unsalted butter in our lives, the application rate is higher, and quickly accepted, while lard is difficult to get rid of the agricultural and pastoral areas, the reputation is relatively low. If not deliberately put the two together to compare, perhaps many people do not know, our country's agricultural and pastoral areas of the people's daily intake of vegetable fats, is lard it.