The origin of butter is unknown, but presumably it dates back to the prehistoric stages of animal husbandry.
With the advent of the cream separator in the late 19th century, the manufacture of butter moved from the farm to the factory. Continuous butter making, introduced after World War II, increased the efficiency and output of butter manufacture. There are two methods of continuous butter making: one involving the accelerated churning of normal cream and the other the utilization of reseparated high-fat cream. Well-made butter should be uniformly firm, waxy, and easy to slice and spread.
Butter has long been used as a spread and as a cooking fat. It is an important edible fat in northern Europe, North America, and other places where cattle are the primary dairy animals. In all, about a third of the world’s milk production is devoted to making butter.
Butter is a dairy product composed of three elements: butterfat, water, and milk solids. It’s made by churning milk or cream—typically from cows, though sometimes from other animals like goats, sheep, or buffalo—until the butterfat separates from the buttermilk. The result is a smooth, creamy spread ranging in color from white to deep yellow. The color of butter depends on multiple factors, such as time of year and the diet of the cows producing the milk. “Butter made with winter cream [from grass-fed cows] will generally have a paler color and a higher fat content,” says Koeppicus. Some brands add yellow food coloring to their butter to mimic the appearance of extra beta-carotene.
Alternatives[edit | edit source]
Cold pressed oils are also rich in flavor, and can be spread on bread using a spoon.
Butter can be alternated or combined with olive oil, for variety and to get the health benefits of olive oil.
