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 · Butter. Oh yum, butter. Butter on corn, butter on scones, green beans in brown butter, buttercream icing, herb butter… Oh, butter, no other fat is quite ...

Basic butter quality is determined by freshness, fat content (higher fat means a richer product) and salt levels. Salting both flavors and preserves butter, helping it to last up to several months longer than unsalted butter. The longer shelf life of salted butter is both a blessing and a curse. Added salt means your butter in the fridge or on the counter stays fresh longer, but also means the store can sell you older butter, and the butter manufacturer can use older cream to make the butter.


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