Is Butter Healthy?
Mental/Physical Health 🏋🏼♂️
The healthiest fats are animal fats, coconut oil and olive oil so you may be forgiven for thinking that ALL butter is healthy and you were avoiding inflammatory seed oils (so-called "vegetable oils") by eating butter. But soft butter is adulterated!
For example, Lurpak Soft butter is made spreadable directly from the fridge by adding rapeseed oil (or canola oil) to their standard butter, along with water and sometimes buttermilk, rather than using chemical additives. This blend of dairy butter and oil ensures it remains soft for easy spreading.
Key Ingredients in Lurpak Soft Varieties
• Rapeseed/Canola Oil: The primary ingredient added to keep the butter soft.
• Water: Helps create a spreadable emulsion.
• Buttermilk: Used in "Softest" versions for a creamier texture.
• Lactic Culture & Salt: Used for flavor and preservation
A lot of things that they label as Butter is not Butter. As simple as that.
If you see he word "Spreadable" its not butter.
If you can spread the butter from the fridge, regardless of what its called, its not butter.
Lurpak Spreadable Butter ingredients Butter (64%) (Milk), Rapeseed Oil, Water, Lactic Culture (Milk), Salt
Lurpak Butter ingredients Butter (Milk), Lactic Culture (Milk), Salt. Minimum Fat Content 80%
Always read labels.
Exactly this.
Buy a butter dish and keep it on the counter, it’s soft enough to spread naturally.
Or, go all fancy and buy a French butter crock, if you are in high temps.
Yes we keep our butter on the table.
A 1lb block never lasts more than five days. Butter is essential to your health.
Even better, make your own butter. The videos make it sound so easy, still havent gotten the courage to try it lol
I tried it with raw milk from a local farm. It was difficult to know if I did it correctly, it was runny, but the product that I produced tasted alright. I need to try again, but I think I need a separator, and I haven't looked into it, yet.
I then tried with heavy whipping cream from the store, so it's pasteurized, but it worked well and was very easy, I didn't need to wash out the buttermilk because there was none. The butter tasted good, but I only did it once, so I need to do more experimenting.
Edit: I just put the heavy whipping cream in a pint jar and shook it. simple as that.
Treeman..When I was a kid a quart jar of fresh cream off the fresh milk, and 30 minutes of shaking produced great butter.. This is what my brother and 1 sister did when they got timeout for being bad.. Lol.. If really bad it was the churn with water.. lol
Yeah the videos I watched said to do it with heavy whipping cream.
But when I was growing up, my parents would do it with regular fresh cow milk, and from what I remember it was very easy and the butter was really tasty and it gave plenty of buttermilk, which I love to drink.
I used to make it with my kindergartners. Get a clean jar with a tight fitting lid, pour in heavy whipping cream and shake until butter forms. It was fun to watch their amazement. You can also do this in a stand mixer with a whisk attachment. It’s not hard. I promise.
I just learned about a butter crock from your post. I usually put my butter back in the fridge after breakfast. Butter doesnt spoil if on the counter?
I leave butter out for days to soften for baking.
Depends on the temperature, but no, it doesn’t spoil. Being Irish, almost every meal involves large amounts of butter. The English are the same.
This seed oil and margarine psyop is pure evil.
Fun fact, a few years ago, workers found large butter stash while excavating a bog in Ireland. It was supposedly over a thousand years old. It was still fresh and edible.
Butter is an amazing invention.
I leave mine out. No problem. I don't use a lot, and i didn't know how long it takes to go bad, because it hasn't yet. Months. I always buy salted, that might help it last.
Correct, salted lasts longer, salt is preservative
Real butter, unsalted, goes bad eventually. It will have a rancid smell, same way bad milk does. But yeah, it really should be left out if you aren't in a hot climate. Like eggs that still have their protective coating, they can be left out for quite a while and not go bad.
Homemade butter will go bad but the store bought stuff will go a very long time
It will go bad. My wife and I used to live in two places for a while 3/14 days in one house the rest in a second house.
We left the butter out, both places. One time it was very rancid, you'll know. I don't know how long for sure, but at least a month, prwly.
YOU are MAKING ME WANT SCRAMBLED EGGS IN THE FRENCH BUTTER...OMG...ONE HAS DIED AND GONE TO HEAVEN WITH THAT COMBO ALONG WITH BACON OF COURSE!!!!!
Just made a nice fry for lunch, bacon, sausage, eggs, mushrooms and tomato all fried in butter. Delicious.
Enjoyed it with my wife outside in this glorious weather God has given us.
“French” butter??? Explain please.
The Frenchie's make their butter from scratch, the VERY small-town French, NOT the ones in Paris or another French Metropolitan Cities.
We had a guide that we called "Frenchy" due we couldn't spell his name or pronounce it. One weekend he invited us to his mother's home, and she was making butter for our coming over. The butter was HAND-MADE!!!!! And it was the best butter I have ever tasted. My late grandfather was FULL BLOODED CAJUN FRENCH, and he made his butter almost the same way the French lady did.
Hand Made is the BEST NOT the stuff that is "squirted" into containers on the assembly line!!!!!
And JUST for you-see following:
French butter is homemade cultured butter made by fermenting cream before churning, resulting in a rich, tangy, and creamy spread.
Ingredients: Heavy cream: Choose high-quality, preferably organic, with 35–40% butterfat for the best flavor and texture. 1 Live culture: Plain yogurt or cultured buttermilk to ferment the cream. 2 Optional salt: For flavoring after churning.
3 Sources Step 1: Culturing the Cream Pour the heavy cream into a clean glass jar or bowl. Stir in a small amount of plain yogurt or cultured buttermilk. Cover loosely and let the cream sit at room temperature for 24–48 hours until it thickens slightly and develops a mild tang.
NOTE: This fermentation step is what gives French butter its signature flavor.
Sources Step 2: Chilling Refrigerate the cultured cream for 1–2 hours. Cold cream churns more efficiently and helps achieve a smoother texture.
Source Step 3: Churning the Butter Use a stand mixer with a whisk or paddle attachment, a hand mixer, or a food processor. Whip the cream on medium speed. It will first become whipped cream, then gradually turn grainy. Continue until the butterfat separates from the liquid (buttermilk), usually taking 5–10 minutes. 2 Pour off the buttermilk and save it for baking or cooking.
Sources Step 4: Washing and Kneading Place the butter in a bowl of ice-cold water. Gently knead and squeeze to remove remaining liquid. Repeat until the water runs clear. 2 This step improves shelf life and texture.
Sources Step 5: Shaping and Flavoring Shape the butter into a block, log, or use molds for a decorative touch. Add a pinch of salt if desired and fold it in gently. 2 Store in a clean container in the refrigerator.
Sources Tips for Best Results Use high-fat cream for a richer, creamier butter. 1 Ensure all equipment is clean and dry to prevent unwanted bacteria. Culturing is optional but essential for authentic French butter flavor. Serve on fresh bread, vegetables, or use in baking to enjoy its full richness.
By following these steps, you can recreate the luxurious, tangy, and creamy taste of French butter right in your own kitchen.
Let the board KNOW how everything turns out and I bet you-YOU WILL NEVER GO BACK TO THE STORE-BOUGHT STUFF.
P.S. I DO NOT EAT AMERICAN MADE BUTTER FOR THE REASONS STATED ABOVE!!!!
My dad had made some butter and then some Icecream one summer, he had gotten a little churning/bucket set up from a local farm. Lol when he got tired of churning he would call one of us kids over and have us do the work, we didnt complain though, it was actually kinda fun and the results were nummy.
Or a butter bell.
I like how "i can't believe it's not butter" markets itself. I mean, if you are not butter, what are you? And people still but that chemical garbage.
Some stores will actually just pile up their grey plastic tubs of "Country Crock" right there in the isle instead of the frigerated part, why? Because, it is so fake and full of nasty that, it wont spoil at all. People need to turn back to butter and away from "margarine", seriously.
Not just that, the slogan made people think Butter was unhealthy.
I'd say you are exactly right.
Agreed. Always, always read labels. Every time you buy a product b/c sometimes they change the ingredients.
Rapeseed is such a strange name to give to anything.
Oh yeah, I remember spending a lot of time not laughing in the geography class when they talked about chief exports of certain countries.
If you're into this type of stuff, research ghee which is also known as clarified butter. It stays semi-liquid even in the fridge and like normal butter, you don't really need to refrigerate it at all.
The canola oil has you back into toxic territory
A lot of the "cooking" oils are better suited for a car engine.
NO, THEY ARE NOT...they break down too quickly due to the bonds between the molecules being extremely "loose"!!!! Just like a vagina after giving birth!!!!
provided it's made from a healthy cow, yes.
I eat only Kerrygold butter and I take one tablespoon of Organic Extra Virgin Olive Oil daily.
You know you can like.. cook with evoo right? You dont have to just like.. swallow it
I do cook with it.
Read the health benefits of taking it.
Ghee is much better for you. Basically ghee is clarified butter. Everything is removed except for the milk fats. You can make your own but if you want/need to buy it make sure to get original ghee and not the so-called "clarified butter". It also has a much higher smoke point which makes it better to cook with. As for taste it's about the same as real butter with a slightly nutty flavor.
I make my own ghee and can it. Always some on hand.
I use butter all the time and haven't had any health issues in years. Or you could use beef tallow 🤷♀️
This year we started making our own butter from heavy cream, HIGHLY recommend it! Kids have a blast making it, it tastes way better than anything from the store. Nowadays I switched to using a Kitchenaid mixer to make the job a lot easier. Tastes super good!
This is the best thread I've seen in weeks. I love butter. It's making me strong and healthy.
Butter is perfectly spreadable if you keep a covered butter dish on the counter. I buy butter at bulk stores. Store in frig but keep that stick we are using on the counter. Just like my mother did after the cream was churned.
Haven't you ever noticed that butter cookies last and last, as do butter based cakes?
Over in the Pacific NW, I found Tillamook dairy, from Oregon a few years ago. Butter, cheese and sour cream anyway. Not a huge ice-cream or yogurt eater so, not sure how those fair. I find it satisfying, I go with the unsalted though, like any "real butter" it is kinda a pain for spreading if its straight out of the fridge. Can say, you can certainly tell the difference after eating that for a bit then, being handed something topped with well, not fully butter. The unsalted has a smaller shelf life than the other normal brands so, have to watch that. Wouldn't want to let it sit room temp a lot because, the outer layer will turn rancid after a bit and it is no longer good.
Tillamook ice cream is wonderful. The ingredient list makes it a no-brainer
You can go old-school and use clarified butter (Ghee). It stays semi-liquid and you can store it at room temperature for long periods of time without it going bad. Keep in mind that Ghee can be made with any "butter" so make sure it starts out coming from grass fed cows that were never filled with antibiotics or hormones.
My cardiologist has me adding ghee and raw cacao to my coffee every morning and it tastes great while reducing the plaque buildup in my arteries.
I do use Ghee.
Yes. Hope this helps
Yes
A stick of butter a day keeps the doctor away.
There are a lot of carnivore advocates on YT that promote researching ingredients of butter as brands are NOT all the same. Steak and Butter gal is an excellent example.
Really Clark?
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deleted = Donttalktome. A 15 day, 3 comment TROLL who now knows I'm on to him...
He is a 15 day TROLL
(deleted = Donttalktome)
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deleted = Donttalktome. A 15 day, 3 comment TROLL who now knows I'm on to him...
I've never heard of Lurpak butter. I always buy real stick butter. Also, I bought mine at the beginning of Biden's term, when it was still $2 a pound. I still have butter in my freezer.
Butter, in moderation, is good for you. It also fits in a keto diet.
IMO It’s all about moderation, smaller and fewer portions. Eat healthy yes but eat less.