Butter

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Oregon Butter Makes Everything Better

Oregon butter makes everything better! From giving that rich melt-in-your-mouth taste of Grandma's cookies to bringing out the fresh flavor of your garden-grown vegetables, butter lends an extra pizzazz to even the most basic of foods.

Butter is a concentrated source of fat (80%) with some water and nonfat milk solids. It is made from cream. Common salt may or may not be added. Lightly salted butter is often referred to as "sweet cream butter." Butter is a source of vitamin A and certain essential fatty acids. Its caloric content is about 100 calories per tablespoon, which compares similarly to other spreads, oils and dressings.

Most Frequently Asked Butter Questions:

What is the difference between butter and margarine?
Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats. Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture.

Isn't margarine healthier than butter?
Not necessarily. Margarine has the same amount of calories and fat as butter. While margarine does not contain cholesterol, it does contain trans fats, which can increase blood cholesterol levels. Butter on the other hand, is comparably low in trans fats. While butter contains a small amount of cholesterol (about 33mg per tablespoon), it is well under the recommended limit of 300mg per day. Small amounts of butter can be included, and enjoyed, in a low-fat diet if fat intake of the total diet is kept within recommended limits.

How long can butter be kept in the refrigerator or freezer?
Opened or unopened butter can be stored in a refrigerator set at about 40ºF or colder for up to one month. Opened butter cartons or unwrapped sticks should always be put into a separate refrigerator compartment or in a covered butter dish to prevent them from absorbing other food odors.

For long-term storage, butter (in any form) can be frozen for up to four months at 20ºF to 30ºF, or up to one year at –10ºF. Keep in mind that freezing for longer periods of time may affect the quality of flavor and texture. To freeze, place butter carton or sticks in a plastic freezer bag or wrap tightly with heavy-duty foil. If you're unsure about whether to use butter that's been stored, check the coding date marked on each butter container. Butter is best used by the date on the carton.

What is the best way to thaw and melt butter?
Place unopened sticks of butter in the refrigerator. Be sure to thaw only enough for immediate use, or for use within one month. For table butter that's been stored in the refrigerator, take it out approximately 30 minutes prior to serving for best results.

To soften butter, microwave one stick of butter on LOW for 1 to 1 1/2 minutes. To melt, place butter in a glass or plastic cup and microwave on HIGH for about 1 minute per stick (1/2 cup).

What are the best ways to cook with butter?
For maximum flavor, heat butter before using. Heating releases natural flavor compounds, allowing butter to develop its full, rich taste. Drizzle over vegetables, pasta and grains, potatoes or broiled fish and poultry.

To give vegetables a burst of buttery flavor, "steam sauté" them. Simply melt a pat of butter in a non-stick skillet; add vegetables cut in bite-size pieces and a small amount of broth, wine or lemon juice. Cover and steam until barely tender, stirring occasionally.

For a rich buttery taste and glossy appearance, swirl a pat of butter into a sauce during the last minute of cooking.