This has been a long-debated question. The short answer is yes.
Butter is healthy but it all depends on where you get it and how much you eat.
Like anything, moderation is key. Butter can add flavor and heighten your dining experience.
In our house butter is like its own food group. We use it on popcorn, our fresh beets, different potatoes, when we sauté fresh veggies, and on top of fresh biscuits. You name it butter is on the menu.
One tablespoon (14 grams) of butter provides the following nutrients (1Trusted Source):
Total fat: 11.5 grams
Vitamin A: 11% of the Reference Daily Intake (RDI)
Vitamin E: 2% of the RDI
Vitamin B12: 1% of the RDI
Vitamin K: 1% of the RDI
Although butter is high in calories and fat, it contains a variety of important nutrients as well.
For example, it’s a good source of vitamin A, a fat-soluble vitamin needed for skin health, immune function, and healthy vision.
It also contains vitamin E, which supports heart health and acts as an antioxidant to protect your cells against damage caused by molecules called free radicals.
Additionally, butter contains very small amounts of other nutrients, including riboflavin, niacin, calcium, and phosphorus.
You know it’s healthy, but remember it DOES matter where you’re getting your butter from. Choose, if possible to get your butter from an organic source. If that isn’t possible, why not make your own?
I have included the recipe I use every other day when our cow is producing milk. It’s easy for beginners and a great opportunity for you to learn a new skill. Ready? Let’s get started…
How To Make Your Own Butter
Items and Ingredients you will need:
- Your choice of machine. Kitchen Aid, old fashion hand turner, or a jar with the motor on top.
- Fresh farm cream or heavy whipping cream from the store.
- Large spoon.
- Dishcloth to cover a kitchen aid if that is your choice machine.
- Saran wrap.
- Butter mold (optional)
- Brown sugar (optional)
- Glass jar to save the buttermilk.
- Medium-sized bowl.
First Step: Pick your machine and fill it only half full of cream!
Second Step: Turn your machine on or hand turn it until the cream comes clear to the top, breaks back down and you see yellow clumps of butter. The buttermilk will be splashing all sides of the jar. If you are using the kitchen aid, cover it with the dishtowel, so the buttermilk does not splash all over.
Third Step: Take your spoon and try to clump or ball the butter up in machine you are using and then scoop it into your bowl.
Fourth Step: Dump buttermilk into your jar a place in the fridge, saving it for another time.
Fifth Step: Wash out the butter in your bowl by running cold water over it and mixing with your hands. Repeat this method until the water in the bowl runs clear then drain water out of the bowl and bring to your counter.
Sixth Step: Salt using 1tsp to 1Tbls and or use brown sugar for special occasions. Work the salt or sugar you have put on your butter in with your hands. If you want unsalted, you will skip this step.
Seventh Step: Next, place butter in a mold you have purchased or mold it by using your hands. You are now ready to use it. Put in a dish, fridge or wrap it in Saran Wrap and freeze it for another day.
There you have it; how to make butter. If you have any questions feel free to ask in the comments section and or you can watch my video at the top.
If you want to make whip cream, you will stop the machine when the cream has gone all the way to the top, broken down about halfway and has a thick consistency. Add a little sugar at this point, whip a little longer, and you have whip cream.
For more How-To tutorials, here is the link on How to make Sauerkraut