Butter

The Definition of Butter

Butter is a water in oil emulsion of animal fats found in milk. Butter differs from margarine because margarine is made from vegetable oils. Butter is an all natural product of the farm.

Butter is made from churning milk or cream. Most butter today is made from cow's milk, although can also be made from the milk of many animals including goats, sheep, and water buffalo.

To make a pound of butter, about 21 pounds of milk must be churned. A small amount of salt is added to some butter to enhance the taste and as a preservative. Many flavored butters are on the market as well.

Pasteurized butter, known as sweet cream butter, has a shelf life of up to six months if properly refrigerated. Unpasteurized raw butter will last up to a week. Frozen butter will maintain its quality for up to one year.

The Nutritional Value of Butter

Butter has 100 calories per tablespoon, nearly all from fat. Butter contains a minimum of 80% butterfat, is a great source of vitamin A, and a good source for vitamins D, E and K.

Calcium, phosphorus and potassium are found in good amounts in butter, and trace amounts of other minerals are also present. One tablespoon of butter contains 30 milligrams of cholesterol, about 10 percent of the recommended daily limit. Butter contains 0.24 percent lecithin, a natural emulsifier.

Cooking With Butter

In addition to putting it on our morning toast, butter's most common use is in baking. All those wonderful cookies and cakes seem to taste so much better when made with butter. Butter's flavor is intensified as it is heated; the rich nutty flavor develops in the cooking process.

One benefit of butter over shortening is the lower fat content, about 20% less. In addition, shortening does not have the vitamins and minerals found in butter.  Unsalted butter works best in baking, as the salt toughens the gluten in the flour, making it harder.

In sauces and sautés, on the grill and with our vegetables, butter brings a special flavor all its own to so many dishes. It is a staple in French cuisine.

Butter and Health Concerns

For the lactose intolerant, it is good to know that butter contains only trace amounts of lactose and is generally not a problem. However, people with a milk allergy are advised to avoid butter. 

It is important to remember that fat, such as that found in butter, enables the essential building blocks for our body, our cells, to do their jobs properly. Fat is essential for good muscle growth. Butter is necessary for good thyroid and adrenal gland health. 

There are some who claim to have gotten good results treating Candida and other fungus problems when butter is added to their diet. As with anything that affects your health, your doctor's advice should be sought and followed.

A good analysis of butter's health effects can be read at the Weston Price Foundation website.

Other Uses for Butter

There are some other little known uses for butter.  For example, you can:

• Rehydrate dry, brittle nails with a butter rub
• Apply to a paper towel and wipe on a snow shovel to keep the snow from clinging
• Erase watermarks from wood
• Apply a thin layer of butter over the cut edges of cheese to prevent mold
• Rub some butter in to your hands before washing to remove grease
• Silence a squeaky door hinge

Buying Butter

This staple of the kitchen and table is readily available at most markets. It comes in two basic varieties, lightly salted and unsalted. It is common to find locally prepared butter for sale at farmer's markets as well. Butter can be purchased as solid blocks or in a whipped form for ease of spreading.

Look for the USDA grade shield, AA, A, or B. This indicates that the butter has been examined by USDA inspectors and that it was made in an approved plant under specific sanitary and quality control conditions.

Check out the supplement finder to locate and compare the nutritional products that you need!