Butter vs. Margarine

[LuluHB]

We do pretty much what leckert does - marg for sandwiches and butter for everything else. When I'm baking unless the recipe specifically comments on it I use unsalted butter. I hate the thought of all the chemicals in marg, and given that most of the baking I do is for the kids (no, really it is ) and they're such scrawny little weeds I'd rather have the different/extra fat content of the butter over the nasties of the margarine.

[Netix]

Butter it is then. I can't even remember if I use marg in recipes that call for it specifically. I think I do. We also use marg for sandwiches as we don't keep it in the fridge, unlike the butter, which I always use for cooking, and i don't think its even unsalted

[Phteven]

I always use salted butter and add less salt - salt makes cakes yummier because it brings out the sweet.

I'm a full fat kinda girl

[meow]

Natural, saturated fats like butter and lard are good for you. The smear campaign against them is just based on bad science from the more profitable refined vegetable oil producers.

[Netix]

Mmm, bad science. Grr. Okay, will definitely keep on the butter. And it tastes way better than margarine anyway.

Cherished, be sure to let us know how you go with making butter. That would be a fantastic back to basic item to include in life. I would love to be able to do that.

[Cherished]

Will do Netix This is the method I will be using.


1. Put the cream (raw cream) out on the bench for at least 24 hours. (This ferments the cream a little and room temperature cream turns to butter MUCH faster than cold cream). You can put the cream into the bowl you will use for beating it. Cover with a tea towel.
2. Beat the cream PAST the whipped cream stage. You will notice it starts to look a little ‘grainy’.
3. Be attentive at this stage as the butter is only a few churns away!!
4. The cream will quickly change now to become butter and buttermilk. You will notice a distinct yellow butter and grey-white buttermilk form in the bowl.
5. Stop beating and form the butter into one lump using a spoon or spatula.
6. Transfer the butter to a bowl or sink filled with iced water (the water must be very cold so the butter is easy to work). Wash the butter in the water to remove the buttermilk (the buttermilk will sour quickly and give the butter a sour smell). Squeezing or massaging the butter under water gives the best results.
7. You can add salt at the end of washing if desired.
8. The buttermilk has many uses: in baking, as a drink, for bread making etc.

[Netix]

Interesting. I will note these instructions if you don't mind.

[AnyDream]

Natural, saturated fats like butter and lard are good for you. The smear campaign against them is just based on bad science from the more profitable refined vegetable oil producers.

I take issue with this statement. There is a lot of evidence that the incorrect balance of omegas in people's diets (from eating milk and animal fats from non-pasture-fed animals) sets a whole inflammatory process in motion in the body (precursor to the development of cancer, diabetes, arthritis, etc). It is much healthier to eat a high proportion of oils that are high in omega 3s (fish, olive, flaxseed) than those high in omega 6s (non-grass-fed dairy and red meat fats, including butter, vegetable oils such as corn, sunflower, safflower, soy and yes that includes most margarines). Yes Butter is preferable to margarine, but it's most beneficial to consider substituting some of the healthier unprocessed vegetable oils for that animal fat.

[Rouge]

I totally agree that butter is better than margarine. And Olive oil is better than anything. And all fats should be had in moderation.

[Netix]

I have found a good use for margarine..... Getting chewing gum out of hair. DD got it in her hair last night, and I used a little of this morning to get it out! That is all.