Khosrova traces butter's beginning back to ancient Africa, in 8000 B.C., when a herder making a journey with a sheepskin container of milk strapped to the back of one of his sheep found that the warm sheep's milk, jostled in travel, had curdled into something remarkably tasty. Read more
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt and food colorings are sometimes added to butter.
butter, a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows' milk. Butter has long been used as a spread and as a cooking fat. ... It has a high content of butterfat, or milk fat (at least 80 percent), but is low in protein.
Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. ... They are said to have collected milk from cattle and goats, separated the cream from the milk, and continuously mixed the cream until it turned into butter.
Butter making was introduced into America in 1607 by the Jamestown colonists, who brought the first dairy cows. The first step in producing butter is to separate the cream from the milk.
The Romans made butter only very occasionally, but generally didn't eat it. When they did use butter, it was to put on a wound, as we do today on a burn (which is not the right thing to do, by the way.) The Romans ate cheese a great deal. Roman soldiers had cheese as part of their rations.
In the United States, Dr. John Harvey Kellogg (of cereal fame) invented a version of peanut butter in 1895. Then it is believed that a St. Louis physician may have developed a version of peanut butter as a protein substitute for his older patients who had poor teeth and couldn't chew meat.
In moderation, butter can be a healthy part of your diet. It's rich in nutrients like bone-building calcium and contains compounds linked to lower chances of obesity.
Many believe that ancient nomadic people first discovered the miracle of butter. It is thought that while traveling long distances, nomads would attach sacks containing milk to their pack animals and the cream was eventually churned into butter.
Butter is generally healthy — and low in lactose — but may contribute to weight gain when eaten in excess. While it has been blamed for raising heart disease risk, some studies indicate it could benefit heart health.
Butter contains a lot of artery-clogging saturated fat, and margarine contains an unhealthy combination of saturated and trans fats, so the healthiest choice is to skip both of them and use liquid oils, such as olive, canola and safflower oil, instead.
Well, now you can get the delicious taste of butter, but made from plants. Crafted from plant-based ingredients and featuring oils from avocados, almonds and olives, Country Crock® Plant Butter is a dairy-free, plant-based butter. It tastes like dairy butter and is great for cooking and baking.
Milk's Humble Beginnings
Dairy got its start in what is now Turkey in about 8,000 BCE, and for reasons of food safety in the days before refrigeration, the first milk from animals was turned into yogurt, cheese, and butter. Then Mother Nature stepped in and changed everything.
Ghee originated in India, where the heat was not conducive to storing butter for long periods. But when that butter was clarified — heated until the water evaporates and the milk solids separate away — the product had a long shelf life.
In the 1700s, the most common method of making butter was to keep milk in an earthenware container until the cream separated and floated to the top. A splash churn was used to convert the cream into butter. ... This was done by hand and took many hours of hard work.
1) Butter has been around for 9,000 years
It likely began as an accident: some chilled milk shaken around in a sack on the back of an animal on a bumpy trail. But it quickly became a staple for people who lived near herds of ruminants — cows, goats, sheep, reindeer, camels, water buffalo.
It wasn't until the late 19th century, when butter making became a commercial business, that the salt content was cut drastically, and the modern grocery store version of butter was born.
The origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called "the food of the gods". Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".
Olive oil is best used when you're looking to eat healthier. Olive oil has significantly less saturated fat than butter. It is better for frying.
Are you craving fats? Like sugar, craving fatty foods signals your body is wanting specific nutrients. In this case, you're likely craving fat-soluble vitamins A, K, D and E.
Butter is high in calories and fat, so people should eat it in moderation or replace it with healthy unsaturated fats. Eating a lot of butter may contribute to weight gain and could play a part in raising levels of LDL cholesterol.
But Carver's biggest success came from peanuts. In all, he developed more than 300 food, industrial and commercial products from peanuts, including milk, Worcestershire sauce, punches, cooking oils and salad oil, paper, cosmetics, soaps and wood stains.
Contrary to popular belief, George Washington Carver did not invent peanut butter. He was one of the greatest inventors in American history, discovering over 300 hundred uses for peanuts including chili sauce, shampoo, shaving cream and glue.
The invention of peanut butter takes place almost entirely in America. Canadian Marcellus Gilmore Edson patented his peanut paste in 1884, and its evolution then migrated to (and stayed in) America all the way until Joseph Rosefield patented his recipe in 1928, creating what would become Skippy.