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
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.