You voted for your favorites and we tested the top 11 to find out which ones are worth buying.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dennis from Scratch | 2020-12-05 02:51:44 |  91,436 Views |
Choosing Healthy Butter || Margarine vs. Cultured vs. Pasture Butter vs. Regular Butter
Breana Lai Killeen MPH RD is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer culinary nutritionist and marketing specialist with over 15 years of experience creating editorial and digital content for top food and kitchen brands. Breana spent 10 years as a food editor and went on to become the test kitchen and editorial operations manager for EatingWell Magazine where she oversaw the development production and nutritional analysis of over 500 recipes per year and helped manage the day-to-day operations to keep everything running smoothly.
Before I went to culinary school I hardly used butter in my cooking. But after a year and a ton of butter in baked goods and sauces I quickly learned that not all butter is the same. In Europe where I went to school butter is at least 82 percent butterfat which is the result of churning the butter longer to remove more water. While butter in the U.S. has a lower minimum of 80 percent butterfat. But which is better and when do you use which?
You voted on your favorite butter to buy and it was a close call. So we took the top 11 from our Community Choice Awards and put them to the test in both eating and baking. Here’s what we found.
