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Butter is really the star ingredient of any cookbook! Sauces, cakes… It can be found in numerous recipes.

To make sure everyone’s taste is catered for, it comes in three broad categories:

• unsalted butter which contains very little salt
• semi-salted butter, which contains between 0.5% and 2% salt
• salted butter, which contains 3% salt, such as Noirmoutier Grand Fermage  with sea salt crystals.

You will of course have noticed that the difference between unsalted butter and salted butter is the salt content.

To start with; what is clarified butter?

It’s butter that has first been melted, then had its proteins extracted: casein and whey protein. Its main advantage is that it can stand higher temperatures and therefore won’t darken when you melt it in the pan. Practical!

So; here is how to make this famous butter:

•  Cut the butter into pieces and melt it in a thick-bottomed pan on a low heat without stirring.
• When the butter has completely melted, turn off the heat, and using a skimmer or a spoon, lift off the white mousse which has risen to the surface.
• Now tip the yellow liquid which is left into a jar, let it cool and then put it in the fridge.

You will now be able to use this clarified butter in your recipes. It will give all your meals a delicious buttery taste.

It’s not easy to keep butter in the fridge without it taking on the smell of other food! So what can I do?

It is advised to store cheese in the fridge, but should they be at the top or the bottom!

It’s advised that the best type of storage for cheese is not in direct contact with the air from the fridge.

It is therefore preferable to keep it in the vegetable compartment (the least cold area of the fridge) or in a cheese box positioned on the lowest shelf of your fridge.