“In Australia and New Zealand, the cows are fed on pasture, so their milk contains a yellow-orange pigment called beta-carotene, which makes the butter yellow. In many other countries, especially Europe, the cows are fed on grain, so the colour of the butter is a pale, cream colour.”
The reason for this is what the cows are fed; grass fed cows produce a yellow butter. The science behind this is the beta-carotene (yellow pigment) found in the grass eaten by cows; which is stored in the cows' fat and carried into the milk.
When milk or cream is churned, as is required when making butter, the membrane is broken and beta-carotene is released, turning the butter solid yellow. Interestingly, other animals don't store beta-carotene in the same way that cows do, so butter made from sheep's milk or goat's milk is white.
While it is safe to consume both white and yellow butter in moderation, if you are a regular consumer of butter, it is best to switch to White Butter. The best thing about White Butter is that it can be made at home and is free of any kind of processing, chemicals, colour and salt.
In Australia butter has a requirement to have a minimum of 80% butterfat. In France the minimum is 82% and some European butters have as much as 84% butterfat. Although this seems like a small variation it makes for a significant difference in taste and performance in various baking and cooking recipes.
Bordier. France's Bordier is often considered by many in the culinary world to be among the best butter brands on the market. This is because of Bordier's determination to return to traditional methods, where the butter is kneaded by hand on a wooden table instead of being processed with factory equipment.
CopperTree Farms naturally cultured butter is known for it's almost white colour and creamy taste. Perfect for achieving a crisp white buttercream without the need for a whitening agent. Made in Australia with only the best, fresh and natural ingredients.
The yellow-orange colour of New Zealand butter is perfectly natural. A natural pigment, beta-carotene, provides this yellow colour. The presence of this carotene is also why butter is a source of Vitamin A.
Both this and the darker yellow layer are both signs that the butter has started to go rancid. It is often because the butter hasn't been stored correctly – warm temperatures, light and moisture can all cause butter to deteriorate quickly and become rancid.
In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences. The level of the natural pigment carotene in milk, derived from the diet of cows, is the strongest determinant in whether butter appears yellow.
Grass-fed cows absorb beta-carotene through their diet and store it in their fat. While all butter is naturally yellow, Irish butter is noticeably more yellow, thanks to those rolling green hills.
Why is lurpak white? Lurpak uses a Lactic culture as opposed to sweet cream. Lactic culture is very pale, giving Lurpak it's creamy white colour.
Beta-carotene is significantly higher in cow milk fat. Hence the butter made from cow milk is more yellowish. Beta carotene is a compound that is a fat-soluble nutrient. That means they are best absorbed and used by the body when consumed in a healthy fat like butter.
Why is British butter so yellow? Yellow butter is produced by grass-crunching cows, because they're taking in lots of beta-carotene from the great outdoors. Lush, green British fields are ideal, because there's so much for the cows to tuck into – so butter from the UK is often a particularly rich yellowy colour.
Shudh Garhwal's Unsalted Yellow Butter can be used in cooking and baking. It is traditionally manufactured, from carefully selected and churned creams. The Butter has Natural texture and intense & aromatic flavor. It is ideal for sweet and savory shortcrust pastry, buttercream, mouselines etc.
Once the butter is melted, it will start to splutter, which means the water is being cooked off and causing the remaining fat to pop. The butter will start to look yellow, not opaque, and you should stir it frequently at this stage, as the the butter spurs gently.
What's the Difference between White and Yellow Butter? The difference between yellow butter and white butter is the beta-carotene levels that are present. Cows that are grass-fed will typically have higher beta-carotene levels, and will therefore produce a more yellow butter.
Even though the butters can be used interchangeably, Irish butter has a higher fat and lower water count than American butter, so it has a better taste and makes it a better choice for baking.
The churning process is slightly different than here in the US, resulting in a creamier consistency. Many butter producers insist on exclusively grass-fed cows, which contributes to the richness in flavor and the deeper yellow color (this is natural, they do not add coloring).
Lurpak is made of milk from non-organic Danish cows, who's diet contains a significant amount of grass products.
Queensland Butter is 100% pure butter. It has an amazing aroma and full-bodied creaminess that's fit for royalty! It is made without artificial flavours and colours. Queensland Unsalted Butter is best used for baked goods, sautéed vegetables, meat, poultry, and seafood.
As Australia's favourite butter, Western Star is Australia's number one selling butter and has won multiple industry awards over the years.
Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
There, chefs baste the meat with Devonshire Butter, like you would a turkey on Thanksgiving day. You don't have to babysit the meat on the grill like that to take the technique to the next level, though.