April17,2025
Made with fermented cream, this butter has a tangy, rich flavor and a higher butterfat content. Popular in European cuisines, especially in France.
A staple in Indian cooking, ghee is made by simmering butter to remove water and milk solids. It has a nutty aroma, long shelf life, and a high smoke point.
Made from goat’s milk, this butter has a slightly tangy taste and is easier to digest for some people compared to cow’s milk butter.
Rare and luxurious, sheep butter is creamier and has a richer flavor profile — packed with vitamins and often used in gourmet dishes.
Air is whipped into the butter to make it light and fluffy. It’s easy to spread, but has less fat per tablespoon.
This is regular butter blended with herbs, spices, or aromatics like garlic and lemon zest. Great for steak toppings or melting over vegetables.
This is regular butter blended with herbs, spices, or aromatics like garlic and lemon zest. Great for steak toppings or melting over vegetables.
Plant-based alternative made from oils like coconut, avocado, or soy. A popular dairy-free and lactose-free substitute.
Higher butterfat (82–86%) than typical American butter. Made from cultured cream, it's more flavorful and ideal for baking and pastries.