The Science of Butter: Unraveling the Chemistry Behind Its Creamy Goodness

The Science of Butter: Unraveling the Chemistry Behind Its Creamy Goodness

Some 4,000 years ago, the Bronze Age found its way to Britain from continental Europe. Kitchens were found in auxiliary buildings. The last wooly mammoth was known to have gone extinct. Glass was discovered. And butter, thank heavens, was churned for the first time. 
Reading The Science of Butter: Unraveling the Chemistry Behind Its Creamy Goodness 3 minutes

And yet, despite revolution after revolution, the rise and fall of civilisations, and technological exponentialism rocketing us ever closer into the vast unknown, butter is still being churned today. As it happens, at Sublime, we churn our butter in much the same way our forebears did back then.

What makes butter so special?

As an ingredient—nay! A phenomenon!—butter is greater than the sum of its parts. Cream and salt; that's all a good butter requires. And making it is a remarkably simple (if time consuming and labor intensive) process. When whole milk is left to its own devices, after a time, fat begins to collect on its surface. Cream, if you like. Cream, when agitated for a while, forms butter. It really is that straightforward.

Butter is rich in health benefits when eaten as part of a balanced diet. While high in calories, consumption of sensible amounts of butter have been linked to lower rates of obesity, healthier skin and bones, as well as better eyesight and reduced rates of some cancers. Two ingredients, yes. But those two ingredients pack a  vitamin-calcium-beta-carotene punch.

Why does flavoured butter work so well?

As any homecook knows, fat and flavour are peaches and cream. Fat has the remarkable ability to hold and carry any and all flavours you throw at it; that's why when you let your milk catch in a pan, you can spoil the whole dish. But it's also why Sublime is so delicious. Making flavoured butter at home is as easy as peppering your chosen base butter with your chosen flavourings. We wholeheartedly encourage you to try it too. What sets us apart is that A) we've spent many years honing and refining our butter recipes to get the perfect balance of flavours, and B) isn't it just oh-so-easy to have a tried-and-true flavoured butter ready to go?

As you'll likely know, flavoured butters are versatile and sophisticated. There's no dish that can't be enhanced and no dinner guest who can't be impressed by the right butter introduced at the right time. What's more, butter—once again due to its decadent fat content—is suited beautifully for home freezing, for long-term storage and preservation that's ready to go at a day's notice.


So, what do you think? Got a flavoured butter you'd like to see? Maybe you think yours is better? Let us know in the comments, and we'll look forward to meeting you at the next one.


Team Sublime

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