The Core Components of President Butter
President butter's renowned rich and savory flavor comes from a short and simple list of high-quality ingredients. The base is pasteurized cream, which is cultivated with lactic cultures before churning. For salted varieties, high-quality salt is added during the production process. This reliance on cultured cream, or crème fraîche, is the fundamental difference that sets President butter apart from many conventional butters on the market, giving it its signature tang and depth. The cream itself is sourced from grass-fed cows in the rich dairy regions of Normandy, France, a location celebrated for its optimal climate and lush pastures.
The European-Style Production Process
Crafting President butter is a precise process that results in its gourmet quality. It begins with sourcing the finest cream, which is then pasteurized. The cream is treated with active lactic cultures and ripened over a period, allowing it to ferment. This fermentation process is key, as it enhances the cream’s natural, full-bodied flavor. After the cream is cultured, it is churned. This separates the butterfat from the liquid buttermilk. The remaining butter grains are then worked to create a consistent, smooth fat phase. For salted varieties, salt is added at this stage and worked in evenly to ensure uniform distribution. This attention to detail and traditional European method, refined by innovations like “online butyrators” introduced in 1972, ensures a consistently high-quality product.
A Nutritional Profile Breakdown
From a nutritional standpoint, President butter, like all butters, is primarily composed of fat. It is a calorie-dense food that provides energy and fat-soluble vitamins. Here is a typical nutritional breakdown, though specific values may vary slightly by product version (salted/unsalted):
- Energy: Approx. 744 kcal per 100g.
- Fat: Approx. 82g per 100g, with a high proportion of saturated fatty acids.
- Vitamins: Significant source of fat-soluble vitamins, including Vitamin A, D, and E.
- Other Macros: Contains only trace amounts of carbohydrates and protein.
Comparing President Butter to Alternatives
To understand where President butter fits into your nutrition diet, it's helpful to compare it with other common spreads. Here is a brief comparison of some key characteristics:
| Feature | President Butter (European-style) | Standard North American Butter | Margarine (Stick/Tub) |
|---|---|---|---|
| Key Ingredients | Cultured Cream, Lactic Cultures, Salt (optional) | Sweet Cream, Salt (optional) | Plant-based oils, water, emulsifiers, salt, colorings |
| Flavor Profile | Rich, savory, complex, and slightly tangy | Milder, sweet, and simple flavor | Often neutral or can contain artificial butter flavoring |
| Processing | Cream is cultured and fermented before churning | Cream is churned directly without culturing | A complex industrial process involving hydrogenation of plant oils |
| Fat Content | High butterfat (minimum 82%) | High butterfat (typically around 80%) | Varies significantly; can be high in trans fats (in older versions) or vegetable oils |
| Best For | Cooking, baking, sauces, spreading on bread for intense flavor | General cooking, baking, and spreading | Best for some baking and spreading where butter flavor isn't critical |
Dietary Considerations
For those with specific dietary needs, President butter has a few key points to note. First, it is a dairy product and therefore contains milk and trace amounts of lactose. However, the churning process removes most of the lactose, so it may be tolerated by some individuals with mild lactose sensitivity. The brand also states that its butter is made from rBST-free milk, which is a consideration for some consumers. While suitable for many vegetarians, particularly the plain butter, individuals should always check the ingredient list, as some President cheese products contain animal-derived enzymes. Additionally, several products have been confirmed as Halal, but verification on the product label is always recommended.
Culinary Uses and Flavor Profile
President butter’s rich flavor and high butterfat content make it a superior choice for a variety of culinary applications. Its higher smoke point compared to standard butter means it can be used for frying and sautéing without burning as quickly. For baking, its excellent plasticity is ideal for creating flaky pastries, rich sponge cakes, and creamy buttercreams. Many also appreciate the intensely savory notes it adds as a finishing touch to cooked meats, vegetables, or seafood. Its creamy, spreadable nature (especially in spreadable tubs which use cream, not oils, to aid spreadability) also makes it perfect for simple enjoyment on toast or warm crusty bread.
Conclusion
In conclusion, what is President butter made of? It is crafted from a concise list of high-quality ingredients: pasteurized cultured cream, lactic cultures, and salt. This commitment to traditional European-style production, using milk from the lush pastures of Normandy, results in a premium butter with a distinctively rich, savory flavor and smooth texture. While it provides a caloric boost and fat-soluble vitamins, its primary health contribution is its ability to elevate the flavor and texture of various dishes. For those prioritizing whole-food ingredients and gourmet taste, President butter is a standout choice in the dairy aisle, suitable for a wide range of culinary applications while fitting into a balanced nutrition diet. For individuals with dietary restrictions, checking the specific product label is always advisable, though its core ingredients are simple and transparent.
Learn more about the differences between butters and margarine on the Dairy Processing Handbook website.
