History of Butter in Ireland and Artisan Cultured Butter Jakarta

Before discussing information on where to buy artisan cultured butter Jakarta and its benefits for health, we will first discuss the history of this butter. Butter is obtained by churning or stirring milk cream until it hardens. Milk fat found in milk is in the form of micro-granules covered in a phospholipid membrane. This membrane separates one milk fat grain from another milk fat. The stirring process aims to destroy the membrane layer so that the milk fat granules can combine to form a solid solid.

Artisan Cultured Butter Jakarta

Generally, butter makers use cow’s milk. While goat, sheep and horse milk is only used in some areas. European market likes sweet butter but other markets like 2% salt added. The pale yellow to golden color of butter is obtained from carotene.

Clarified butter or ghee

This is butter that has had all the water and milk solids removed. Clarified butter can be used in baking at high temperatures, without worrying about losing its quality.

The nutritional value, the content of vitamins A and D in butter lies in easily digestible fats. Commercially butter usually contains 80-85% milk fat and 12-16% water. About 63% of the milk fat is saturated hydrocarbons from fatty acids, according to the United States Department of Agriculture. Therefore the most content in butter is saturated fat which can increase LDL cholesterol levels (known as bad cholesterol). Therefore butter is considered a cause of obesity and can increase the risk of heart attack. However, studies have been conducted and refuted these allegations.

Why Irish Butter and Artisan Cultured Butter Jakarta

As we’ve long known, corned beef isn’t exactly Irish. So what to do if you want to party in Ireland? Instead of going green, maybe look for an Irish yellow buttery. While most Americans are familiar with the image of Ireland’s green hills, few realize that they are the secret to the kingdom of delicious butter.

Green land is a competitive advantage in Ireland. The rolling green hills are great for growing grass. True Irish cows don’t differ much from their American counterparts in either country, more than 90 percent of the milkers are Holstein-Friesian, that iconic black-and-white. What happens is what the cow eats.

Irish cattle graze in the temperate hills from March to October, and are only milked during these months. (A small number of O’Keeffe estimates 10 percent are milked year-round to drink, or liquid, milk, but butter is the real business). Grass-fed milk produces a rich, amber butter with naturally occurring beta carotene. The polyunsaturated fats in fresh grass also make butter softer than that from straw or seeds, it’s better for spreading all over your scones. Like most European dairy products, Irish cream also has a higher butterfat content, creating a smooth butter with a richer mouthfeel.

And nostalgic feelings about Irish butter can run deep, even after leaving Ireland. When Dublin-born Lisa Jacobs’ family immigrated to the United States, her parents were constantly searching for Irish butter. And when he dropped out of law school to start making cheese in the equally green and rainy Pacific Northwest, his father not so gently suggested that Jacobs Creamery make him some good Irish butter.

Jacobs even smuggled in some grass and wildflower seeds to cultivate the cow fields, seeing if he could catch some of that Irish terroir in the product he made by hand. But long before modern times, Irish butter had its fans. Heaps of ancient butter dating back 1,000 years to 3,000 years are routinely excavated from Irish peat bogs. Scholars speculate that butter was a high-value offering, ritually buried, or a food item stored in swamps as a primitive cooling technique. Although this thousand-year-old butter is not quite ready for baking, it is a long-lived product. Which means it can be shipped and it is.

Cork Butter and Artisan Cultured Butter Jakarta 

A sample of butter from the first quarter of the 20th century in Ireland.

Cork Butter Museum

Cork butter was the first global food brand. The Cork Butter Exchange was founded in the late 18th century, and at the time was the largest butter market in the world. Irish butter tied to British expansion, when ember-ethe ore was taken to ships loaded for the sugar route, or across the Atlantic to feed the troops fighting to quell the American Revolution. Hundreds of thousands of barrels leave Ireland every year, heading everywhere from Australia to Brazil, France to the West Indies. Miles and miles of butter roads help even remote rural farmers get their butter to global markets.

But after this peak, Foynes places it in the 1870s that Irish butter production began to decline, due to a number of factors. Colonies continued to establish their own farms, making Irish exports less important. But the biggest hit came in 1879, with the mechanical separator.

Even when the farmers mechanized the butter churning process, they have long been bogged down by separation, patiently waiting for the churned cream to rise to the top (a process that takes 24 to 36 hours, depending on temperature). With mechanical separators such as centrifuges, this waiting time is eliminated. Unfortunately, Irish farmers adopted too late; by the time they mechanized, the industry was 20 years behind.

But luckily for lovers of good Irish butter, its grass-fed riches are back. Farms united to form the Irish Dairy Council in 1961, which developed the popular Kerrygold Irish butter. The company says it is now No. 4 butter in the United States and the country’s European Union membership in the next decade brings with it dairy subsidies, laying the foundation for increased milk production (even overproduction, leading to quotas being set). Further concerns over saturated fat plagued Ireland’s butter industry, as it does all dairy, but the latest data appears to be moving consumers beyond those margarine moments, and back toward full, rosy butter.

Some of the science or conjecture of science has changed, notes O’Keeffe. But like any good Irishman he was never swayed. It’s always a good product. Butter today is still as good as ever. And with the EU’s 30-year-old dairy product quota expiring on April 1, it could be on the verge of a new butter age. That’s the history of butter in Ireland and if you want to taste the delicacy of European artisan cultured butter Jakarta in Indonesia, you can buy it from an artisan cultured butter Jakarta seller, De Grunteman Creamery in Jakarta.