No single country invented butter; its origins trace back to ancient nomadic peoples, likely in Asia or the Near East around 3500 B.C., as a serendipitous discovery from churning milk in containers while traveling, with early evidence found in Mesopotamia, India, and Turkey, though the Celts and Scandinavians later valued it highly. It was probably an accidental creation by herdsmen, with some of the oldest traces found on pottery in Turkey from 8,000 years ago.
The earliest traces of butter date back to ancient times, when humans began domesticating animals. The ancient Sumerians, inhabitants of Mesopotamia, were among the first to produce butter about 4500 years ago. Butter was made from sheep's or goat's milk, stirred vigorously in leather wineskins.
Many believe that ancient nomadic people first discovered the miracle of butter. It is thought that while traveling long distances, nomads would attach sacks containing milk to their pack animals and the cream was eventually churned into butter.
🐏🐐 Legend has it that ancient nomadic tribes first discovered the magic of butter. As they journeyed across vast distances, they would tie sacks of milk to their pack animals. The continuous motion churned the cream into butter—a serendipitous discovery akin to how cheese was made.
“Steele County proclaims itself the “butter capital” of the world, a title it advertises into the 1920s. With 24 cooperative creameries among its 17,000 residents, it's the leading dairy county in the state.” Thank You for this southern Minnesota county, Lord!
Best Butters in the World
Butter is high in calories and fat—including saturated fat, which is linked to heart disease. Use this ingredient sparingly, especially if you have heart disease or are looking to cut back on calories. The American Heart Association's current recommendation is to limit your consumption of saturated fat.
Irish butter has a rich, creamy flavor and smooth texture. The secret lies in Ireland's lush, green pastures. Dairy cows graze on this nutrient-rich grass. This diet gives a deeper yellow color and a more complex, tangy taste to Irish butter.
While these “bog bodies” get all the glory, another incredible bog-preserved specimen sits behind glass just a few feet away: a giant, 2,300-year-old block of butter. Ireland's bog butter is just one example of ancient food on display at museums.
Butter was probably first created accidentally when whole milk carried in skin bags was carried by horseback and naturally "churned" while traveling over rough terrain. The first documented mention of butter making was in the sacred songs of the dwellers of Asiatic India, dating back to 1,500-2,000 B.C.E.
The word butter comes from the ancient Greek word bou-tyron, which means "cow cheese." Although butter can be produced from the milk of various animals, such as camels, goats, and ewes, the US Department of Agriculture (USDA) maintains that only cow's milk qualifies to make butter.
No matter the variety, butter eventually goes bad. Though butter has a relatively long shelf life thanks to its high fat content and, in the case of salted butter, the preservative effects of salt, it is still a perishable dairy product.
Pure natural butter, Ballantynes is known for quality and delicious butter made from fresh Australian cream. Our butter is perfect for cooking and baking.
The Norwegian butter crisis began in late 2011, around November, with an acute shortage of butter and inflation of its price across markets in Norway.
There's plant “butter” made from oat milk or avocado oil, dairy butters mixed with olive oil, buttery yogurt spreads, and more. Their unhealthy trans fat is long gone, their fats usually do better than regular butter (more good fats, less bad), and their taste keeps getting better.
Grass-Fed Butter
This type of butter comes from cows that graze on grass, leading to higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), according to research. This fat profile is healthier for your heart than traditional butter, so I'd consider it the healthiest butter.
The naturally occurring plant pigment carotene is responsible for the yellow colour of Irish butter. The carotene content of butter depends largely on the animals diet. In Ireland, dairy cows are fed primarily a grass based diet, which is rich in carotene. Carotene can be converted to vitamin A in the human body.
When you use salted butter, the added seasoning ultimately ends up in your food, affecting its flavor. That's why many people say unsalted is the best butter for baking and some prefer salted butter for cooking and spreading.
Butter is high in saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Some margarines have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have health risks.
Yes, butter freezes very well, so feel free to fill your freezer! It's not unusual behavior to stock up on butter, as running out of butter can be a hassle. Freezing butter is a very good way to avoid this inconvenience.
However, butter's fat is saturated, which can raise LDL (“bad”) cholesterol levels. Olive oil fat is plant-based and consists mostly of monounsaturated fats, which are known to lower LDL and increase your HDL (high-density lipoprotein) cholesterol — the “good” kind.
LURPAK® QUALITY BUTTER SINCE 1901
We have had an uncompromising approach to making real, quality lactic butter since 1901. Made only with the highest quality ingredients Lurpak® butter has a distinctive, creamy delicate and fresh taste.
Kerrygold Unsalted Pure Irish Butter came out as the clear winner among chefs. The combination of flavor, ease of use and high fat content make it the best overall choice for everyday butter.