• The first known reference to butter was found on a 4,500 year old limestone tablet, and even included illustrations depicting how butter was made at the time.

• Butter has gotten a bad reputation, but it is in fact healthier than margarine. Margarine contains trans fats which have been associated with an increased risk of developing heart disease and stroke. Butter, on the other hand, has no manufactured trans fat and is mainly composed of butterfat.

• Butter was very important in many European societies, it was even valued so much by the ancient Irish, Scots, Norseman and Finns that they were buried with it.



Selection & Storage

• Choose grass-fed butter to reap butter’s health benefits and vitamins. Keeping butter tightly wrapped will delay rancidity; butter can be kept in the fridge for up to 2 weeks past it’s printed expiration date.

Cooking Tips

Mix spices or herbs into softened butter to create a compound butter that can be used as a spread or sauce base.
Gluten free but miss cream in your coffee? Try a tablespoon of butter instead.
Most recipes call for unsalted butter, not because there is a difference in quality, but because it is very hard to know how much salt each type of butter contains.
Forgot to take out the butter? Soften butter in the microwave in short intervals or cut it up into cubes and leave somewhere warm.

Clever Uses

• Just handled fish and want to get rid of the smell? Just rub some butter on your hands and then wash them with warm water and soap. This will give your hands a fresh and clean smell.

• Gum in your hair? Before trying to get it out, apply some softened butter to the hair in order to remove the gum with less pain.

• Grease your knife blade with butter before slicing sticky foods like pies, dates, and toffee.

Health Benefits

Butter is rich in Vitamins E and K which are easily absorbed by the body in the form of butter.

Butter doesn’t just consist of fats, it also contains short and medium-chain fatty acids, which can help improve the immune system.

Food Science

• Butter is emulsified cream. With enough agitation the fat molecules clump together making butter! The remaining liquid is buttermilk!

• Make your own butter at home! Whip heavy whipping cream until it has totally solidified. The liquid that is left over is buttermilk, this needs to be rinsed off or your butter will turn bad. Rinse the butter with ice water, until the water becomes clear. Now it is time to season the butter as you like and put it in the fridge to cool.

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Related Ingredients


Cheddar Cheese






All-Purpose Flour

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