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July 31, 2014
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All about butter, for Dairy Day

Abigail Hynes, Wayne County Dairy Miss


Whipped butters spread with ease and are quick to melt due to the nitrogen gas that is whipped into it to increase the volume. Whipped butter does not measure the same as regular butter and should not be used as a substitute ingredient in many recipes. You can make your own whipped butter at home using a food processor. Simply soften your regular butter, place in food processor and pulse until it becomes light in color and slightly fluffy. To finish, set food processor on high until butter consistency is fluffy.

Drawn butter or clarified butter is clear, melted butter with the milk solids and water removed. Clarified butter can be heated to a higher temperature.

Wondering about margarine? Margarine is not butter nor is it a dairy product! It does have the same caloric and fat content as butter. However, margarines contain trans fats which are linked to increased blood cholesterol levels. Butter contains low levels of trans fats; in fact, about 33 mg. per tablespoon. The daily recommended limit is 300 mg.

Storing butter is simple. To keep it fresh and flavorful, store in a covered dish in the refrigerator butter compartment. Unopened, wrapped salted butter can be refrigerated for up to two months. Looking for longer storage options? In its original wrapper, butter can be frozen for several months. Unsalted butter is best frozen until ready to use and can remain frozen for about five months. Salted butter can be frozen for six to nine months. For extended freezer times, it is recommended that you wrap the package in foil or plastic.


Of special interest at Ag Day:

1:15 p.m. “Other Paths to Success in Dairy: A Panel Discussion”

2:00 p.m. “Farmer Listening Session: What Do Dairy Farmers Need in Order to Succeed?”

February Dairy Fact: It takes 22 pounds of milk, or about 1.4 gallons, to make 1 pound of butter.