Do you know what makes the color difference? And why should you care? The white butter comes from corn (force) fed cattle, whilst the yellow butter comes from hormone free 'grass' fed cattle, and the secret to the color difference is a thing called "beta-carotene".
In contrast, cows that are fed grains have considerably less or even no beta carotene stored in their fat, making their butter paler or even white.
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.
Here s why you should have more of white butter. Aids weight loss: White butter is an excellent source of lecithin, a substance that helps in the metabolism and assimilation of cholesterol and other fat constituents. So you break down fat more efficiently and thus lose weight.
The colour of butter is dependent on what the cow's are fed. In Australia the butter is yellow as the cows have been fed out in pasture.
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.
CopperTree Farms naturally cultured butter is known for it's almost white colour and creamy taste.
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. 1 tablespoon of White Butter contains around 90 calories, while 1 tablespoon of Yellow Butter contains almost 105 calories.
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.
Butter can absolutely fit into a healthy diet, says registered dietitian Abbey Sharp, and grass-fed butter is the healthiest butter money can buy.
Butter made from sheep, goat, or buffalo milk will always be white in color. However, in this recipe, though we are making it from scratch ( cream), it still develops a yellow tint as it is produced from cow's milk which produces yellow butter.
Uses for White Butter
This white butter – also called Makhan in India – can be used on breads, rotis, parathas, or sandwiches. Homemade butter can also be used for baking biscuits and cakes.
The white butter comes from corn (force) fed cattle, whilst the yellow butter comes from hormone free 'grass' fed cattle, and the secret to the color difference is a thing called "beta-carotene".
White butter made at home is completely healthy considering it is free of salts and other preservatives. White butter contains lecithin which has been long known for its fat-burning abilities. It also helps in enhancing the metabolism of the body and improves digestion.
The major difference between market sold yellow butter and white butter is the nutrient value. While yellow butter contains excess salt, trans fats, sugars and colouring agents, white butter, on the other hand, contains neither of the above and is rich in nutrients like vitamins A and D.
Unauthorized use is prohibited. Butter, traditionally, is yellow, a color ideally derived from plant carotene in the milk of grass-fed cows. Margarine, on the other hand, as made in the industrial vat, is white, the unappetizing shade of grade-school paste.
In short, European or Irish butter has more butterfat than American butter. And that equals a lot more delicious flavor. Butter begins as cream, and as the cream is churned, it becomes whipped cream.
As if by magic, Irish butter is softer and more spreadable than ours. This comes down to a higher fat content (and a better nutritional profile), according to Real Simple and Everyday Health. European butter contains about 82 percent butterfat, while ours tops out at 80 percent.
Why Is Irish Butter Yellow? The moist climate in Ireland creates fertile soil and extra-green grass, which results in higher levels of beta-carotene. In turn, this adds an even brighter yellow hue to the Irish cow's milk. Grass-fed cows absorb beta-carotene through their diet and store it in their fat.
One tablespoon of unsalted butter contains 31 milligrams (mg) of cholesterol and 7.2 grams (g) of saturated fat. The American Heart Association (AHA) recommend that anyone who is aiming to lower their LDL cholesterol should get no more than 5–6 percent of their total calorie intake from saturated fat.
Moreover, consuming a moderate amount of homemade white butter helps in managing weight effectively and improves brain health due to the presence of lecithin. But consuming more than two teaspoons a day is not recommended.
Butter That's Both Versatile and Economical
Real butter can get expensive, and its prices are enough to make you wince. If you're craving real butter without the added burden, Queensland is a solid option both for taste and price point.
Organic Times - Aus dairy farmed butter. This is the only butter brand that actually says 'from grass-fed cows' on the packaging. Paris Creek - Aus butter from Fleurieu Peninsula near Adelaide. It has a rich yellow colour which is indicative of high levels of beta-carotene.