Pasture-fed/organic
There is no governmental standard definition for pasture-fed, sometimes called grass-fed, pastureraised or just pastured butter. The best advice is to check with the butter producers before you pay a premium price.
Butter from cows that exclusively ate grass will be more intense in color and flavor and bring these desired qualities to the food. Pasture-fed butter usually costs more.
Organic butter also usually costs more but must meet governmental standards to be labeled certified organic. Once again, check with producers, as some large dairies have been accused of taking liberties with the organic rules. The U.S. Department of Agriculture’s green and white organic seal is only as good
as the certifying agency backing it up.
Organic also does not mean the cows were solely raised on grassy, sunny pastures on small farms with mom cows raising their calves.
Ghee/clarified/drawn
Ghee is a type of clarified butter with a high smoke point that is popular in South Asia and can be used in any recipe that calls for oil or butter.
In processing ghee, the butter is simmered to remove excess water and sometimes much of the milk solids. Browning caramelizes any milk solids retained, which gives ghee a nutty flavor. It is lactose-free, casein-free and shelf-stable, so don’t look for it in the refrigerated dairy case.
Organic Valley makes its ghee from the butter of its pasture-raised cows. It’s relatively expensive. A 7.5-ounce jar recently sold for $9.29 (that’s $1.24 per ounce) at Willy Street Co-op in Madison, so you may wish to reserve it for times when you can really taste it, such as in sautéed dishes or at the table over vegetables, toast or pancakes.
Clarified butter usually has all the water and milk solids removed to create a clear, amber-colored liquid. Some consider clarified and drawn butter the same, but others believe drawn butter retains its milk solids.
Whipped
This is regular butter with nitrogen gas whipped into it. Its fluffy texture makes it easier to spread at colder temperatures. Whipped butter is not recommended for cooking or baking.
Light
Light butter is regular butter with added water, air and possibly other fillers such as tapioca maltodextrin or xanthan gum. It is not recommended for cooking or baking.
Raw
This butter uses raw, unpasteurized cream. It is difficult to obtain unless you own your own cow or purchase raw whole cream and make the butter yourself.