BUTTER In earlier times, making or churning butter was a common practice on farms. When the first U.S. creamery was built in Iowa in 1871, making butter became a commercial production. WHAT IS BUTTER? VARIETIES Butter is a concentrated source ■ Traditional Butter ■ Reduced-Fat Butter contains of milk fat (80%) with some water (80% milk fat) is made from nonfat milk, water and/or gelatin. and nonfat milk solids. It is made pasteurized cream under This product contains 40% or less from milk, cream or both of these approved conditions. The U.S. milk fat. Government regulations ingredients. Common salt may government grades butter on the state that the product must not be or may not be added. Lightly basis of its flavor, body, color nutritionally inferior to traditional salted butter is often referred to and salt content. The grades butter. Its performance should also as “sweet cream butter” and range from superior quality USDA be similar. Because reduced-fat butter as “sweet butter.” Grade AA to standard quality butter contains more moisture than Grade B. Most butter sold to traditional butter, it should not be consumers is USDA Grade AA. substituted for traditional butter in Grade B butter is used mainly for baking or frying. manufacturing purposes. ■ Whipped Butter is regular butter into which air or nitrogen gas has been whipped to increase its volume. Because its density or weight is not the same as an equal measure of butter, it should not be used as a substitute for regular butter in most recipes. Whipped butter spreads more easily and melts more quickly than regular butter. Copyright © 2000, NATIONAL DAIRY COUNCIL,® Rosemont, IL 60018-5616. BUTTER NUTRITIONAL COMMONLY ASKED How Much Butter is Needed to Make INFORMATION QUESTIONS ABOUT Clarified Butter? Butter is a source of vitamin A BUTTER One pound of butter makes and certain essential fatty acids. Different Recipes Call for 12 ounces of clarified butter. Its caloric content is about Tablespoons, Sticks, Cups Can Butter be Softened 100 calories per tablespoon, or Pounds of Butter. or Melted in the which compares similarly to Microwave Oven? other spreads and fat ingredients. What Are the Equivalencies for These Measurements? Yes. To soften butter, microwave USDA Nutrient Database for one stick of butter on LOW for 1 to Standard Reference 2 cups =4 sticks= 1 lb =32 tbsp 11/2 minutes. To melt, place 1 cup =2 sticks=1/2 lb =16 tbsp butter in a glass or plastic cup STORING AND and microwave on HIGH for about 1/2 cup =1 stick =1/4 lb = 8 tbsp HANDLING BUTTER 1 minute per stick (1/2 cup). 1/4 cup =1/2 stick =1/8 lb = 4 tbsp To preserve butter’s flavor and How Can I Prevent Butter freshness, refrigerate opened How Can I Make from Going Rancid? butter in a covered dish in Whipped Butter? Properly storing butter in the the butter com-partment. Cream slightly softened butter in refrigerator or freezer and tightly Unopened, wrapped salted a mixer or processor at medium wrapping butter to minimize its butter may be stored in the speed or with on/off pulses of the exposure to air help keep butter refrigerator for up to 2 months. processor until light in color and from going rancid. Exposure to Butter can be frozen in its original slightly fluffy. Continue mixing at oxygen increases the risk of wrapper for several months. high or process continuously until rancidity. When oxygen comes Unsalted butter is best kept frozen butter is fluffy. in contact with the unsaturated until ready to use. For longer What Is Clarified Butter fatty acids in butter, off-smelling freezer storage, wrap in foil or and How Can I Make It? and off-tasting compounds can plastic. Unsalted butter can be Clarified or drawn butter is clear, develop. Rancid butter is not kept frozen for about 5 months melted butter separated from its unsafe to eat. at 0°F. Salted butter can be frozen milk solids and water. To clarify, Isn’t Margarine Better for about 6 to 9 months. melt butter in a heavy saucepan for You Than Butter? over medium heat. Remove white Not necessarily. Margarine has froth as it forms on top. When the the same amount of calories milk solids separate and settle at and fat as butter and does not the bottom of the pan, carefully contain cholesterol. Yet, margarine pour off the clear, yellow butter contains trans fats which can and discard the milk solids. increase blood cholesterol levels. Compared to regular butter, Butter is low in trans fats. While clarified butter can be heated to butter contains a small amount a higher temperature without of cholesterol (about 33mg per burning and can be stored longer. tablespoon), it is well under the recommended limit of 300mg per day. Small amounts of butter, margarine and other fat-containing foods can be included in a lowfat diet if total fat intake is kept within recommended limits. NATIONAL DAIRY COUNCIL®.