Why make butter?

[JenniCB]

Another question from me again LOL!

Can anyone explain to me the benefits of making your own butter? I get the no additives and preservatives bit but is butter healthier for you than margarine? I know it is definitely better to bake with. Would making your own have less fat then buying? Am trying to work out which is the healthiest and best option weight wise to see if it's worth the work of making it myself. Thanks.

[Nik2WIN]

I think you will get lots of different replies to this but I am absolutely against any low fat products and completely for butter as its a natural product.  Sure its high fat but a little bit of what you fancy does you good and I really believe that a high fat natural product is much better for you than a low fat manufactured one with lots of additives.

Nik

[andiesenji]

I have never used margarine and never will.  The chemicals that are used to manufacture it really concern me and I remember the days when margarine was not colored like butter and was purchased in a plastic sack with a coloring "bead" that one had to break and then massage the bag to spread the color throughout the white margarine.  I was suspicious of it then and have never lost that and there have  been warning about the colorants used. 

I do use vegetable shortening for some cooking but in recent years have limited it to coconut oil, except for specific recipes where Crisco is expressly specified.

I use ghee, which in an unopened jar or can will keep practically forever.   I buy premium butter when I don't make my own - especially if I am going to be doing a lot of baking. 

I also use lard in certain recipes - as long as I am not preparing food for those whose religion forbids it.   In my opinion, there is no better short pastry, for pies, etc., than that made with lard.  Tender and flaky..

[Meagan]

Butter is a much better option as margarine is actually black after processing then they have to bLeach it in order to make it look like butter......SCARY!!!

[Chelsea (Thermie Groupie)]

I find the margerine/butter debate very interesting.  My friend is a Dietician and in a recent playgroup newsletter she published a childrens recipe containing low fat dairy products and margerine.  I was more than a little stunned.  I believe the Heart Foundation are still recommending margerine over butter and low fat dairy for children though and I guess they take their directives from those large associations.

This is an extract from Sally Fallons book "Nourishing Traditions":

"Hydrogenation: This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature - margerine and shortening.  To produce them, manufacturers begin with the cheapest oils, already rancid from the extraction process - and mix them with tiny metal particles - usually nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high temperature reactor.  Next soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned.  This removes its unpleasant odour.  Margerine's natural colour, an unappetizing grey, is removed by bleach.  Dyes and strong flavours must then be added to make it resemble butter.  Finally, the mixture is compressed and packaged in blocks or tubs and sold as health food." 

[andiesenji]

I have had many discussions with MDs who specialize in nutrition.  One, now retired, was an instructor at UCLA Medical school for 27 years and participated in significant research.
The endocrinologist who has treated me for several years has long been vocal about the mistakes that were made decades ago in "research" that supposedly showed animal fats were responsible for many medical conditions. 
Numerous studies have discounted more than 90% of those studies - some of which were financed by  agro-business companies who had a vested interest in scaring folks away from butter, lard and etc.

This Link has some good information.

I've never cut back on my consumption of high cholesterol foods and my cholesterol is normal, my HDL levels are high and I have no signs of atherosclerosis or arteriosclerosis.   I have met a lot of people who adhere to a low cholesterol diet, would never touch butter and take one or more medications to lower their cholesterol and still it is high.

[JenniCB]

Thanks for all your replies so far. I did a quick bit of research online and it seems that you can find information to support both sides of the argument. So hard to know what to do sometimes with nutrition 

[JenniCB]

I know from reading the labels that the cream I am planning to use has less calories, fat and sat fat compared to the butter I have bought. But they both still have more than my (heart foundation approved) margarine. I definitely prefer anything that is "real" compared to manufactured and then dyed to look real. But I am also trying so hard to get my weight down a bit and keep it down  But I don't want to "go on a diet" as such this time.....rather come up with a good pattern of eating that I can maintain from now on.

[cookie1]

JenniCB, I think this is something that only you can decide. I've put a lot of thought into it and have made my decision and it is really to use what I feel is right for me and my family.
Good luck with your decision.

[Chelsea (Thermie Groupie)]

Very true Cookie.  You have to do your research and then go with what you think is best for you and your family.  We use butter but I try not to go overboard with it.

One thing to note with choosing items that won't contribute to weight though - you need to research how much fat your body absorbs from the item and not just how much fat is contained within the item.  For example, people can absorb less fat from unhomogenised whole milk (cream on the top) than homogenised low fat skinny milk. The skinny milk contains less fat, but the fat it does contain has been broken up in such a way that it is more readily absorbed by the body.  Hope this makes sense. 

[cottchick]

There is an article (link below) at the Weston A Price Foundation that talks about why butter is better for you. Its worth a read if you are not sure.

For me, I am watching my weight so while I use only butter and cold pressed oils, I do so very sparingly. I wouldn't touch margarine after seeing how its made. It is truly disgusting!

I have lost 7 kilos in the last few months by eating good fats but very small amounts of them. Hope this helps a little.

Here is that article: http://www.westonaprice.org/food-features/519-why-butter-is-better.html

cottchick

[debetha]

I know from reading the labels that the cream I am planning to use has less calories, fat and sat fat compared to the butter I have bought. .

Yes, but that is as a proportion/ per wt.
Once you have made butter and removed the buttermilk, the end product will have the same fat, calories etc in less mass, IYKWIM. I would Imagine that butter would have a pretty standard calorie/fat content however it was made. And my gut instinct has always preferred butter - as has my palate!!

Deb

[gertbysea]

None of this debate matters. Don't care. Butter tastes good. Margarine is disgusting. I once had instant "coffee". Also disgusting. Never knowlingly since.

I prefer a good salami over a good sweet.

I am 67. Fat but healthy. Is that an oxymoran? My doctor is happy not that I care to make him happy.
,
Life is short. Look after yourself . Look after your family. Do what is right for you.

Andiesenji. I remember that too. What was that all about?

Now what makes a really good wine?

Gretchen

[gertbysea]

And today I ate 60 gms of Paleta Iberica de Bellota DO . Talk about butter melting in mouth. I which I were rich! Where is thermomixer?

Gretch

[JenniCB]

Thanks again for your replies everyone.

cottchick - congrats on the weight loss!!! Woo hoo!!! I know it's not easy.
Gretchen - you made me laugh!!

Well.....I have made my decision. Betcha can't guess what I decided?? 

Am off to search the forums now for some tips before I try making my first batch.....fingers crossed.

Jen x