Butter and all its properties: what you do not know yet

It is one of the most popular and demonized food of the last decades, but butter has many beneficial properties: let’s read them all!

Butter is a very controversial food. Is it healthy or is it better to avoid it completely? Over the years, this dairy product has become famous for the possible problems it might create. However, it also has several benefits. Of course, it is essential to consume it in small quantities, since it is a very caloric food. Let’s find out more details.

Butter: composition and nutritional values

Butter and all its properties: what you do not know yet
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Butter is made from the fat part of the milk, for this reason it is a caloric product. It contains about 710 Kcal in 100 grams. However, its calories are fewer than olive oil. It also contains a lot of fats.

Not all fats are “bad”: for example, butter contains butyric acid, which is an essential element for the proper functioning of our intestine. For this reason, if consumed with moderation, this dairy product is no worse than many other fats.

Butter properties

As mentioned above, butyric acid is essential for the intestine health. Some studies have also demonstrated its antimicrobial and anticancer action.

The saturated fat content in this food have long been pointed out as the main cause of heart problems and increased cholesterol levels. In fact, in recent years, researchers found out that a moderate consumption of butter increases the level of “bad” cholesterol in the blood, but at the same time it also increases, at a higher percentage, the level of “good”cholesterol in the blood.

Finally, this dairy product contains vitamin A, E, and K, as well as important minerals, such as calcium and phosphorus. All these substances are a true panacea for our body.

Types of butter

Butter and all its properties: what you do not know yet
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There are different types of this food. The main one is clarified butter, composed almost entirely of fat. It is used in cooking because its smoke point is higher. In this way, you decrease the health risks linked to his cooking.

Butteroil is very similar to the clarified one, but it contains an even higher proportion of fat. Instead, the salty one is the same as the traditional one, but at the end of its preparation, its makers add salt.

How to make butter

We are used to buy it at the supermarket, without thinking that making it at home is not that complicated. How to make butter? First of all, you need 250g of fresh cream, from which you will obtain 85g of butter and 125 grams of buttermilk.

Whip the cream with a food processor for about 20 minutes, until its  serum is completely separated from the fat. At this point, your cream should be yellow. Collect the serum and put the fat part of the cream on a colander.

You can use the buttermilk obtained instead of milk to make desserts. Now you can make compact the pat of butter obtained, to which you can add a pinch of salt if you like. Store in an airtight container. You can keep it in the fridge for up to a month.

Photo source: https://pixabay.com/it/cibo-burro-tavolo-latte-3179853/ , https://pixabay.com/it/burro-ingrediente-giallo-cucina-1449453/

ultimo aggiornamento: 16-01-2019