A: Butter is a food product made exclusively from milk, cream, or both. It can be made with or without salt, and contains at least 80 percent milk fat by weight. It is a dairy product made by churning until it reaches a semisolid state.

A:

1. Lightly salted or sweet cream butter – Perfect for general cooking, it contains 1.6 to 1.7% salt.
2. Unsalted butter – Preferred for baking, creating flaky crusts and sweet treats with great taste and texture.
3. Whipped butter – Regularly 80% salted or unsalted butter that has air whipped into it, resulting in a product with greater volume, reduced density and improved spread-ability at colder temperatures.
4. Cultured butter – A rich butter made from cultured cream, available in both sticks and tubs.
5. Clarified butter – Made when butter is melted and the milk solids and water are removed. Less water means no splattering and the removal of the milk solids give clarified butter a shelf stable life of up to six months.

A: In general, butter needs to be just slightly above 60° F to be able to spread on something soft like bread. Whipped butter spreads easier than stick butter due to the product being whipped. Neither a solid stick nor whipped butter will spread easily right out of the refrigerator. You can use the defrost setting (30% power) to soften butter in the microwave, checking it every five seconds. Try our Spreadable Butter with Canola Oil for easy spreading right from the refrigerator.

A: Butter should be kept refrigerated at 45° F or less. Store it in its original container in the coldest part of the refrigerator, not the warmer "butter keeper" on the door. Store it away from foods with a distinctive odor like cheese, onions, garlic, etc. Although many people prefer to leave their butter in covered containers on counter tops, we recommend leaving it out only three to five days. Leaving it out may cause slight color and flavor variances.

A: Butter can be frozen for up to four months after the "sell by" date if frozen when fresh. Butter should be placed in freezer baggies or other air-tight containers. Once thawed, butter should be used within a few weeks. We do not suggest freezing whipped butter. It can change the texture of the product.

A: We do not add coloring to keep the color consistent, so there may occasionally be slight variances in the color.

A: Elgin is the long, thin butter quarter. Modern is a shorter, fatter shaped butter quarter.

A: We do not recommend baking with whipped butter. Please use our unsalted quarters for baking.

A:

• 2 cups = 4 sticks = 1 pound
• 1 cup = 2 sticks = ½ pound
• ½ cup = 1 stick = ¼ pound
• ¼ cup = ½ stick = 4 tablespoons

A: Salted, or sweet cream butter, is best for general cooking. Unsalted butter is preferred for baking, creating flaky crusts, and sweet treats with great taste and texture.

A: Butter should soften for baking within 30 to 45 minutes at room temperature. To soften more quickly, cut the butter into smaller chunks. It should soften within 15 minutes.

A: Butter contains no trans-fatty acids, which are associated with increased LDL ("bad") and lower HDL ("good") cholesterol.

A: The natural flavorings are lactic acid and starter distillate, which is made from skim milk. These combined ingredients provide the aroma and flavor of cultured butter.

A: All of our branded items are certified Kosher by the Orthodox Union year round. We also have "KOSHER FOR PASSOVER" available in our Breakstone’s brand. At that time, the packages are marked as such.

A: Butter has a negligible amount of naturally occurring trans-fat. By USDA regulations, the trans-fat content is rounded down to 0%.

A: Milk that is used to process butter is not fortified. Only milk for drinking is fortified.

A: No, butter does not contain any wheat products or wheat gluten. Milk is the only allergen in butter.

A: Pasteurized salted sweet cream butter contains at least 80% milk fat and approximately 2% salt. No salt is added to unsalted sweet butter.

A: We do not add coloring to keep the color consistent, so there may occasionally be slight variances in the color.

A: The natural flavorings are lactic acid and starter distillate, which is made from skim milk. These combined ingredients provide the aroma and flavor of cultured butter.

A: Keller’s does not add growth hormones to our butter during production. We use the highest quality cream from a variety of sources, but we cannot certify that the butter is growth hormone-free.

A: Lactose, or milk sugar, is a natural component of milk. In regular milk, the lactose portion is 5%. In butter, the lactose portion is about 0.1%. Therefore, butter cannot be considered lactose-free.

A: We use the highest quality cream from a variety of sources and not all sources have been certified organic, therefore we cannot certify that the butter is organic.

A: Please click on the "offers" button to download coupons for our butter brands.

A: The date on butter is the "use by" date. We recommend using it within 30 days of this date for quality purposes.

A: Elgin is the long, thin butter quarter. Modern is a shorter, fatter shaped butter quarter.

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