Neil Saavedra

And their process, I think, is really one of the best for clarified butter.

It gets a little extra nuttiness.

So what ends up happening is you cook out

certain parts of the butter and then you sieve them out so you cook it down separate it and sieve them out and in that process you end up having something that is just pure butter fat

Mmm.

You don't have the milk solids.

You don't have those things.

And that will be part of our discussion today.

But I thought instead of just focusing on ghee or clarified butter.

I'd go through all the different types of butter.

So I'll get into this and I'll explain how to make it coming up in a moment.

But let's start with the basics.

Unsalted butter.

Often you'll see it labeled sweet cream butter.

Same, same and super versatile.

It's used a lot in cooking and baking.

The reason why it is used often in cooking and baking so that the

person baking or cooking can control the level of salt in baking i understand there's a lot of control there i've always thought this notion was silly you're talking about like a quarter of quarter teaspoon of salt that's what's in a stick of butter

I think a lot of this – I've read article after article after article that some people –

There was kind of a conversion problem when some of the old, old recipes were kind of brought into modern day.