Milk that is to be made into butter is usually pasteurized during production to kill pathogenic bacteria and other microbes To uncover the standouts, we tested 17 widely available butters in the categories of baking, sautéing, and eating plain. Butter made from unpasteurized raw milk is very rare and can be dangerous.
Find out what the research says about butter, who should avoid it, and how it may affect your health. The right butter can add richness to baked goods, depth to sautéed dishes, and be downright indulgent on a thick slice of toast What it is, what it contains, along with detailed information on nutrition and health effects.
It is an important edible fat in regions of the world where cattle are the primary dairy animals. I asked three professional chefs the best butters for everyday cooking, and they mostly agreed This goes beyond baking—it's also for cooking, spreading, and snacking.
