Where is Plugra butter manufactured?
the United States
European-style butter is all about the butterfat. By law, butter produced in America must be at least 80 percent butterfat, while the French minimum is 82 percent. Plugra, made in the United States by Dairy Farmers of America, is 82 percent butterfat.
What is the difference between Plugra butter and regular butter?
Regular butter is 80% butterfat and 20% water. Plugra is around 83% butterfat. It might not seem like a huge difference, but this slight increase gives the butter a creamier taste. If you do a side by side taste test with toast or bread, you may notice that Plugra tastes richer than regular.
What type of butter is Plugra?
Plugra. An 82 percent butterfat European-style butter made in America.
Is Plugra pure butter?
Plugrá® butter contains obsession, meticulousness and 82% butter fat. Plugrá® is made by pastry chefs for pastry chefs.
How is European butter made?
Cultured (soured) butter, or European-style butter (“die Sauerrahmbutter”) is made by incubating the cream for about 16 hours in the presence of bacteria specifically grown to sour milk products (as when you make quark, yogurt or sour cream). After incubation, it is churned in the usual fashion.
Is Plugra organic?
In addition, the butter is not organic, so it’s almost certain that the cows’ feed contains genetically modified crops. So, while Plugrá may be “European-Style” in its taste and fat content, it is far from European.
Is Plugra good butter?
If you want an American-made unsalted butter for extra buttery bakes, look no further than Plugra! Although churned in a European-style, Plugra is owned by the Dairy Farmers of America cooperative. It has a higher butterfat content of 82% and a rich, pleasant yet mild flavor.
Is plugra a good butter?
What is plugra used for?
Slow-churned for less moisture with the optimal 82% butterfat, Plugrá is the secret to richer, creamier sauces, flakier pastries, higher cakes, sizzling sautés, and flavorful presentation.
Is Plugra a good butter?