Today I would like to introduce you a bread best friend!


I cannot imagine fresch, crunchy, homemade bread without proper butter! But is it healhy? Do you accually know what is all about? Let’s find out!


Butter is a form of fat of animal origin most often produced from cream, made of cow’s milk. It has a pale cream or pale yellow color, depending on the amount of beta-carotene contained in the milk from which it was produced. Real and unadulterated butter will be much brighter, because the amount of dye mentioned above depends on what animals are fed. Fresh, lush green, summer grass has a significant impact on the color of butter.


Butter composition

In traditional, natural butter made in a device popular in its time called a butter churn, there is no place for vegetable fats. The 200-gram cube should contain at least 80% of animal fat, less than 16% of water and in the case of butter originating from industrial production – only 2% of dry non-fat milk mass, i.e. a mixture of protein and calcium. Paradoxically, the higher the percentage of fat, the more healthy the butter is.


Butter production. French illustration from 1499.

Nutritional properties of butter

It is a source of vitamin A affecting health and beautiful appearance of our skin, hair and nails and neutralizing the action of free radicals. Vitamin D contained in the butter prevents osteoporosis, softening the bones, and thanks to its anti-inflammatory properties, strengthens immunity. In the butter, vitamin E is also thought to be a source of youth, beneficial to the circulatory system and blood itself. Some time ago attention was paid to its positive effect on eyesight. In butter, we also find carotenoids and easily digestible fats. An important component of butter is linoleic acid (CLA) and butyric acid. They are responsible for the decrease in the multiplication of cancer cells and damage or completely destroy the already created ones. With the less beneficial for the human body, butter ingredients are distinguished by saturated fatty acids (in 100g butter there are as much as 50.3g) and high doses of cholesterol. Butter is considered to be high energy products.

Types of butter (most of them you can find all of them in Polish Shop):

  • cream butter
  • table butter
  • delicatessen butter
  • selection butter
  • extra butter
  • clarified butter
  • peanut butter
  • flavored butter

Pros and cons

Butter should primarily be given to young children during the growth and development of the body. For such children we have to deal with the increased demand of the body for both energy and the vitamin A or D contained in the butter. For such a young man is not without significance, eg in hardened vegetable oils, trans isomers significantly inhibiting the development of a young child. Pregnant women should also remember to introduce butter into their diet.

This product is not indicated if we have a tendency to accumulate bad cholesterol or its level is even elevated. In the case of diseases such as atherosclerosis or diseases of the cardiovascular system, it should also not be consumed. If you plan to dump a pair of extra kilos, due to the high caloric content of the product, do not grease the sandwiches with butter. In the vegan diet we also do not witness butter.

How many calories does butter have?

It all depends on how much fat it contains, eg extra butter delivers 735 kcal / 100 g, excellent – 743 kcal / 100 g, creamy – 659 kcal / 100 g.

In a well-balanced diet, if you do not eat a lot of high-fat products, such as bacon or lard, we can eat butter in an amount of 2 – 3 teaspoons per day. Patients suffering from atherosclerosis and those suffering from excessive cholesterol should refrain from butter.


Butter is not suitable for frying in high temperatures, because it easily burns. During smoking, substances harmful to health are created (aromatic hydrocarbons and free radicals), which damage the stomach and promote cancer. That’s why frying pork chops is not a good idea, but scrambled eggs or omelettes can be made on it.

If you really want to fry in butter, choose clarified butter (ghee).

But how to make it by yourself?!

The list of ingredients:

600 g 30% fat cream at approx. 17 ° C

Kitchen tools:

Something to whip the cream – a kitchen robot, a mixer, a screw jar or a bottle
about 2 glasses (0.5 liters) of cold water (for washing away buttermilk residue)
a large bowl


You can use the cream bought from the farmer, but only if it comes from a proven source – if you are not sure or simply prefer pasteurized products, butter will also be obtained from the shop cream, it is important to have:

  • 30-36% fat
  • in the composition of cream without unnecessary additives
  • optionally live bacterial cultures\

You can experiment with the temperature of the cream, I noticed that:
If it is too warm the butter will come out soft and it will be difficult to rinse and form it,
If it is too cold, the whipping process will last longer,
If you want to use a hand mixer for whipping, place the cream in a high jar or use a special anti-spill coating.

Do you would like to know how to make a delicious, homemade butter? Nothing easier! You can find this and more recipes in recipes section or simply click:

Spread that out recipe!!


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