Clean Eating Butter Recipe (2024)

FAQs

Can I eat butter on clean eating? ›

Butter is avoided by some clean eaters, but not by others, while most who eat it suggest it should be organic and grass-fed – attributes that don't change the fact it is high in saturated fat. There is similar inconsistency over sugar.

Once the butter and buttermilk are separated, rinse the butter in cold water until the water runs clean. The more buttermilk you wash out, the longer it'll stay fresh; even so, homemade butter will have a shorter shelf life than store-bought — think weeks rather than months.

Rinse the Butter

The final butter may have some lactose and milk proteins remaining in the liquid and if this is allowed to ferment, the butter may become rancid in a short time. The washing and folding is what removes most of this.

Buttermilk is actually a byproduct of the butter making process. It's the liquid part of the cream that is left behind when the butter solids coagulate during churning.

Grass-fed butter offers some health benefits to counteract the health risks it poses. It appears to have lower levels of saturated fats and more unsaturated fats than standard butter. This is because grass-fed butter is made from the milk of cows that are allowed to graze instead of being fed high-grain diets.

Yes, peanut butter is a great choice for healthy eating. “Its highest nutrient is fat at 55 grams per 100 grams. It's also an excellent source of vitamin B3 at 89 percent of the recommended daily value, a vitamin that is important in metabolism and reactions in DNA repair,” says Garcia.

How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.

The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.

Keep your craft butter in a cool, dry place: To keep your butter from spoiling, it's important to store it in a cool, dry place. Look for a spot in your kitchen away from direct sunlight, heat sources, and humidity. If you're looking for an even more precise temperature, aim for somewhere between 55–60°F.

Although the butter is not a highly perishable food, it does undergo spoilage by bacteria and molds. The main source of microorganisms of butter is cream, whether sweet or sour, raw or pasteurized¹. Yeast and molds are important spoilage microorganisms of butter and can result in surface discoloration and off-flavor.

Does shaking heavy cream make butter? ›

Butter will last for a great deal longer than milk, even left at room temperature. Butter has long been made by shaking a container of cream. How does this work? To make butter from cream, the cream is shaken so that the fat particles get shaken out of position and clump together with other fat particles.

Milk Solids Start to Brown

As the butter continues to cook, the milk solids will start to brown. This can take anywhere from 5-7 minutes.

A diet high in saturated fats (those found in fatty meat, butter, and cheese) can affect both the diversity and abundance of your good gut bacteria.

The foundation of clean eating is choosing whole foods and foods in their less processed states—choosing from vegetables, fruits, whole grains, pulses (beans, lentils, and peas), dairy, nuts, seeds, and high-quality animal and plant proteins.

Given the potential health risks to chronic overeating, it's best to bulk as cleanly as you can. Start increasing portion sizes on any calorie-rich foods you usually eat: More carbs (potatoes, bread, pasta, rice). More fats (butter, cream, milk, egg yolks, red meat), and see what happens.