I thought I understood butter. Ive had Wisconsin butter, Irish butter, garlic butter, natural butter. I thought that I d had tasty butter prior to. Then I had this Polish butter, Oselka. I now understand that I had actually never ever truly tasted butter previously. The taste was rich, earthy, and velvety, much more flavorful than any butter Ive had before.
I did not know that Polish individuals are lovers of butter, so much that they classify their butters:
masło stołowe– table butter, butter of the least expensive quality
masło ekstra– extra (top quality) butter, as the butter I tasted, shown above; a Polish pal advises me that this is the finest tasting and most pricey. (I paid $4.49 for 300 grams, about 10.5 ounces).
masło delikatesowe– routine butter.
masło wyborowe– choose butter.
masło śmietankowe– cream butter with higher lactose material however lower in fat (however still around 73% fat).
Ive had Wisconsin butter, Irish butter, garlic butter, natural butter. Then I had this Polish butter, Oselka. Im informed by a Polish friend who made butter often growing up in Poland that cream is allowed to naturally ferment initially, i.e., make sour cream. Treat yourself to a fat source that is truly something unique and visit any Polish deli in your region and attempt the butter. While the oleic acid content of Polish butter is not as high as extra-virgin olive oil, it is still considerable (around 20% or greater).
Some Polish butter enthusiasts likewise distinguish butters by the area of origin, much like red wine.
I enjoy that this label happily announces in big strong red letters “82% fat.” In a world of unreasonable non- or low-fat items passed off as exceptional, it is a convenience that there are still people and items worldwide who commemorate fat. Im told by a Polish buddy who made butter frequently growing up in Poland that cream is permitted to naturally ferment first, i.e., make sour cream. Butter is then made (through churning or other fat-separating approach) with the sour cream, not from unfermented cream. It implies that butter made in this manner includes probiotic microbial species such as Lactococcus lactis and L. mesenteroides. Its not unusual for over 100 different bacterial types to be present, particularly if cultured naturally and not from a starter. It likewise indicates that many American industrial butters do not include probiotic types.
Of course, if there is an illness with dairy items, it is certainly not the saturated fat. There are issues with the casein beta A1, the whey protein, the lactose, the hormone material. This is why fermented dairy items are less problematic: lower lactose material, as lactose is fermented to lactic acid; the acidic pH created by fermentation denatures, or breaks down, much of the casein protein, making it less immune system-stimulating. When buttermilk is eliminated with making butter, and whey is lessened.
I enjoy the scents, peppery tastes, and health advantages of extra-virgin olive oil– you cant fail with a lot of olive oil in your diet. But treat yourself to a fat source that is actually something unique and go to any Polish deli in your region and attempt the butter. (I acquired mine in rural Chicago, a Polish hotspot, the very same location I purchase fermented pickles and sauerkraut for surprisingly low prices. There are online sources, too.) While the oleic acid content of Polish butter is not as high as extra-virgin olive oil, it is still substantial (around 20% or higher).
(Margarine, by the method, encapsulates so much that went wrong in dietary thinking in the 20th century: replace saturated fat, a naturally occurring and benign fat, with hydrogenated and polyunsaturated omega-6 fats, then declare it as superior when it was all, in fact, terrible for health. “Cut your fat, consume more healthy whole grains, everything in moderation, and so on– the dreadful dietary fictions that should all be dead and buried by now.
To obtain the full health benefits of this butter made from fermented milk, enjoy it unheated, so that microbes are not eliminated. I can just hypothesize that unique microbial types that ferment the cream, a yard- and forage-based diet, possibly various types of cows might all add to the unique and delightful flavors in this butter.
After having this Polish butter, I do not think I will be able to use anything however this butter– its that excellent. I have no relationship with the producer of this butter nor any of its sellers. Since it is scrumptious, I tell you this just.