There are many reasons to love butter. It’s versatile, flavorful, and can be cooked or baked into many different things. But did you know that the best butter in the world is actually the New Zealand butter? This rich and creamy dairy product is often compared to European-style butter because of its rich flavor profile and texture. Still, its unique production process sets it apart from other butter.
New Zealand butter has a rich history.
New Zealand butter has a rich history. It’s the second-largest dairy producer in the world after Australia. Every year, New Zealand churns out over 3 million metric tons of milk, with around 20% used to create butter and other dairy products like cheese and yogurt.
New Zealand butter is made from grass-fed cows with access to lush pastures year-round. The cows are not given any hormones or antibiotics, which means their milk is completely natural and healthy for you to eat too!
You can find new zealand butter at most grocery stores near you if you live in America or Europe.
New Zealand butter is creamier and sweeter than other butter.
One of the main reasons why NZ butter is so creamy and sweet is that it has a higher fat content than other butter. The average NZ butter has 3.5% to 4% butterfat, while most other European butter contains only 2%. This makes the texture of NZ butter more creamy, which means you don’t need to spread them as thickly on your toast!
You can taste the difference in richness between an imported brand and a New Zealand one too!
Another factor affecting the quality of NZ butter is its moisture content. This can vary depending on where you buy it from (some places might have higher humidity). As well as affecting the texture, moisture content affects flavor too—the lower amount in your food product means that there won’t be any excess liquid dispersed throughout its structure when heated up (like oil).
New Zealand butter adds texture and moisture to baking.
New Zealand butter is a key ingredient in baking. It’s important to have the right amount of moisture and texture in your cookies and cakes, so butter is the best way to achieve this. Butter also provides vitamins A and D, which are good for your health.
New Zealand butter makes frosting taste better.
New Zealand butter is the best for frosting. You may not know that New Zealand butter has a high melting point, which makes it ideal for frosting. It’s also creamier and sweeter than other butter, which means you can use less while still getting the same great taste. This adds texture and moisture to baking, making your final product even more delicious—and we all know nobody wants dry Christmas cookies!
New Zealand butter has a high melting point, making it ideal for bread and pastries.
NZ butter is the way to go if you want to bake with butter. It has a higher melting point than other butter, meaning it won’t break down under heat. This makes it ideal for baking pieces of bread and pastries that need to stay together to have the right texture. The higher fat content also means that your baked goods will have more flavor!
If you have yet to try it, you need to!
Butter is great on toast and baking (think cookies and brownies). You can also use it to make your morning coffee taste even better. Or, if you’re feeling fancy, try adding a little butter to your steak while it’s cooking. Of course, butter is also great in sandwiches – but then again, almost everything tastes good with butter!
Conclusion
We hope you’ve found our article informative and interesting. We know some people out there think we may have been biased toward New Zealand butter, but that’s just because they have yet to try it!
