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.
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.
It contains healthy fats and is not the villain for people suffering from diseases caused by excess unhealthy fats in the body. The darker the natural yellow shade of butter, the greater is the amount of beta-carotene. Beta-carotene is significantly higher in cow milk fat.
“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.”
Because the milk is mostly water the yellow colour doesn't come through with the milk and instead is carried with the fat which produces the butter. After butter is churned, the beta-carotene (pigment) is exposed as the butter fat is separated leaving a beautiful yellow butter product.
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.
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.
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.
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.
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.
Flora has less saturated fat than butter. All around the world, health experts recommend that you should reduce your intake of saturated fats and eat more 'good fats' that is, Omega 3 and 6, which help to maintain normal cholesterol levels. Flora is made with nutritious seed oils that are packed with Omega 3 and 6.
Margarine often tops butter when it comes to heart health. Margarine is a blend of oils that are mostly unsaturated fat. Butter is made from cream or milk. The type of fat found in animal products, such as cream, is mostly saturated fat.
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.
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.
White butter is rich in fat-soluble vitamins, including vitamins E and A. Vitamin K2 present in it brings benefits associated with calcium intake, metabolism regulation, and cardiovascular health.
As Australia's favourite butter, Western Star is Australia's number one selling butter and has won multiple industry awards over the years.
LURPAK® QUALITY BUTTER SINCE 1901
The most valuable and flavoursome part of the milk – the cream – is carefully "ripened" before the butter making process. Lactic cultures are added, giving a fresh and slightly aromatic note with the unmistakable creaminess that creates the characteristic Lurpak® flavour. That's it.
Salted butter is great for spreading on breads, pastries and even vegetables. Gordon recommends taking a little salted butter (or making your own with unsalted butter topped with sea salt crystals) and spreading it on radishes in the spring. It's a classic French snack. Salted butter retails between $3-$6 per pound.
Margarine is the worst of all butters and spreads, as it is highly processed and loaded with pro-inflammatory Omega-6 fats and trans fats, which is considered the worst type of fat you can eat.” Gioffre says, “Trans fats raise your 'bad' cholesterol but also lowers your 'good' cholesterol, ultimately stressing your ...
The difference in color is primarily due to the higher fat content of butter. Cows that eat grass and flowers store the yellow pigment beta carotene, found naturally in those plants, in their fat.
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.
Many professional chefs and bakers will recommend using unsalted butter no matter what you're making, so that you have better control over seasoning and since the salt content varies among salted butters.
Best American-Style Butter: Cabot
This slightly higher amount of water (compared to European-style butter) steams in the heat of the oven, puffing up flaky pie crusts, plush cakes, and crispy-edged cookies, making them light, fluffy, and tender.