On Wed, 31 Oct 2007 22:17:56 -0700, sf wrote:

>On Wed, 31 Oct 2007 13:32:19 -0700, Robert Klute >
>wrote:
>
>>high-fat butter,
>
>xcuse me, but is there really such a thing as "low fat" butter? If
>so, I haven't heard about it. Low fat sour cream, yes. Low fat
>butter, no.... unless it's mixed with something and then we're down to
>symantics, but it's not really butter to me.

Yes, sort of. Butter is required to be at least 80% milk fat. The rest
is milk solids, water, and, sometimes, salt. European-style butters have
a fat content of 82%-88%. Most commercial butters are exactly 80% milk
fat.

Increasing the proportion of milk fat produces a richer tasting product.
As a by-product, producers who are willing to put out a more expensive
product (milk fat costs more than water)have an interest in the flavor
of their product.


>
>>and Parmesano Reggiano. I use equal weights of butter and cheese.
>
>Oh, ok. Now that I know the proportions. I'll try it!
>
>Seems like a little cream added to the butter/cheese mixture would be
>less of a problem than 1/2 butter, 1/2 cheese (if you really cared).

Like I said, lose the cream. They don't use cream in Italy when they
make Pasta Alfredo style.