HI MO.

1. Just looked on the label of one stick of butter it says it is 4oz which is 113g.

2. On the outer package the amount of salt isn't actually given but the amount of Sodium is. And the amount of sodium per 1TBsp which is 14g is 75mg.

Hope this helps.

Rudy

That helps a lot!  Thanks for being so quick too!  Sometimes it can be so confusing.  I thought I bought cleanser yesterday, something nice and gritty sold in a cleanser looking can, between kitchen chemicals and poisonous colors, could be just pummice.  Should have seen the look on my husband's face when I popped up the sprinke top and tasted some.  Turned out to be baking soda. 

I'm still looking over the flour selection... my starter has been rehydrated and fed. 

75mg sodium in 14g    So that would be 0.75g for 140g butter, right?

Mini O

http://wiki.answers.com/Q/How_many_grams_of_salt_are_in_one_table_spoon

Mini...I am rushing as quickly as possible.  I found this link.  Hope you can pull it up.  In reading it I find that there are 15g in one Tablespoon of butter. 

I'm sweating bullets.  I'm math ignorant and having a panic attack all in your favor. 

I don't have the salted butter unless I trip and fall over the cheese and prepackaged items.  I'll grab anything to keep from going down, even if its slippery, just like my answer.

:O

You of the scientific nature could tell me..I cook/bake a fairly mean menu..but no one has ever called me on using salted vs unsalted butter in general. I not speaking of sauces or such. Is your concern for health reasons?

Ohhh.. I do wish I was there to see your husband's expression of you sampling the "cleanser"!! He has his hands full with you!!

I've got more than one elderly cookbook that calls for "washing the butter," and had absolutely no idea what it meant until I asked someone who was older than the cookbooks.  Now, I've never washed butter in my life, and have done oodles of baking with both the salted and unsalted and no one has yet complained of too much salt.  Washing the butter would be one of those childhood things (ever long to have your grubby little hands in a pound of squishy butter?); put it in a bowl of cold water and squish away to your heart's, or hands', content.  Seems to be a lot of work to go through for not much but it was done way back when.  Bit like standing over a platter of egg whites and beating them with a flat whisk for thirty minutes!

I'm having some fun with this package (found no butter labeled salt-free or no salt) and a dictionary.  Rudy, is there really so much salt in there? (gasp) ...ok  Now my figures don't add up and I can't imagine ...but maybe just like your package listed a portion, mine does too.   I can make out  "...5g  ...90 ...(450g)"  Which could be 5g portions, package contains 90 portions totaling 450g, which is the weight on the box.  then    "...38 kcal"  ...then lots of other tiny g's and %'s  ..the word for sodium in Korean followed by "20mg(1%)"

I do know how to wash butter, it is an idea.  I might rice it first and let it soak in ice water but ... I'm not keen on wringing it out afterward and there is still some salt in it.  And I wouldn't know how much salt was left and I'd have to find a ricer and some wooden paddles.  ...And while I'm at it, I could shape little clumps into cute little balls on wet ridged paddles to serve up with the bread basket.  

Now if plain bread tastes salty to me at 2%(standard), and there is 5% salt in American Butter,  is it possible it is only 1% in Korean Butter?   There seems to be a very strong American influence around in food products.  I wonder what Koreans do with butter?  If they tend to use it for cakes, like butter cream, then it just might be 1%.  Maybe I should taste it first before I go any further.  Hold my c board, I'm scared...

Mini O

My pack of "slightly salted" English butter is 82% fat and 1.1% salt.

I think "salted" is usually about 2% salt over here.

I add 2% (of the flour weight) salt to my bread. But note that this is less than 2% salt in the total bread...

If you have whippable cream, (UK: 'double' or 'whipping' not 'single' cream), its really easy to make butter.

Just whip it, and whip it, and whip it until it goes grainy and 'splits'. (Its really easy with a mixer.) Slow down once it starts to show the initial grainyness. After that it collapses quickly.

Then as thoroughly as you can, retain the solids and strain away the "buttermilk" - and yes there are other things that get that name... (but by all means keep the buttermilk and make scones or sodabread if you care to)

Then mix the retained solids with a little ice water (which will go cloudy) and strain it again.

Repeat a couple of times to remove as much of the residual buttermilk as you can, while avoiding warming the butter.

Then gather the solids together and squish them. To squash out some more of the wash water and buttermilk.

Something with poor thermal conductivity is good for this - ideally wooden 'butter hands' - but a couple of wooden spoons, or even a rolling pin and scraper, should do nicely.

(Optionally add some salt - but NOT adding salt seems to be the point of this!)

End up by shaping it into a presentable block (and if you like stamp in a signature design). Rolling the butter into a cylinder with greaseproof paper/baking parchment/cling film is a simple and effective shape for presentation.

Its that easy. Beat it 'til it splits. Wash it. Press it and shape it.

It'll initially taste very mild and 'creamy', naturally!

As it ages/matures/ripens over a few days in the fridge it'll taste more buttery - as the buttermilk residue, that you didn't manage to wash out, cultures.

You can start off with "ripe" (ie on the turn) cream, or add some soured cream, plain yoghurt, and generally play at butter rather than bread for a while!

99% of my baking is with salted butter, cakes, pastry, bread whatever, and I only add salt to my bread recipes.

         After 50 years baking had no problems or complaints.......

 PS, I don't use margerine or shortening either.    qahtan 

As far as I know one stick of butter contains 1.5 g salt.

Mike

I went to Wiki Answers too and reworded the question.  Here's what I was told.

"I'm not good with math, but 1 tbs. of butter contains 90mg of salt, and there are 8 tbs in one stick of butter, so I believe there are 720mg of salt in one stick of butter."

For the weight of one teaspoon of salt, it said, "Since table salt is the stuff you can see and measure, it is useful to know that one teaspoon of table salt weighs about 6 g, or 6,000 mg. There are about 2.4 g sodium in one teaspoon salt."

This translates to 1/8 teaspoon of salt in one stick (1/4 pound, 4 oz, 113 g, 1/2 cup) butter.

Rosalie

especially since it contains math.  My daily quotient of learning has done been learnt.  The real goal is for me to retain before retarding. 

:O 

 Oh my!

 ;) 

I usually use unsalted butter as well. But if I were using salted butter in a recipe normally calling for unsalted butter, I would just wing it and add less salt (depending on how much butter) than the recipe calls for. Then taste the dough. If it doesn't taste salty enough, knead in a bit more salt.

If the recipe only calls for a couple of tablespoons of butter, I wouldn't make any adjustments to the salt.

2 c butter = 1 lb = 454 grams

These are very handy:

• Gourmet Sleuth: Cooking Conversions Calculator
• Real Food for Real People: Conversion and ingredients tables