When I was in kindergarten, many, many moons ago, one of my favorite memories was when the kindergarten class hosted a Thanksgiving meal for our families. The highlight of that meal, for me anyway, was making real homemade butter in a jar. With the teachers help, we measured cream from a local farm into a jar and added just a pinch of salt. Then, for what seemed like forever, we passed the jar from child to child, each taking a turn shaking the contents with all of our tiny might. Eventually, that creamy liquid began to do something amazing ”“ it solidified into a wonderful block of some of the tastiest butter my little mouth had ever savored.

Back then, it was the early 80’s, my parents used margarine on nearly everything. In fact, we rarely had real butter in the house. Margarine was supposedly healthier because companies made it with vegetable oils which had less cholesterol than the animal fats used to make real butter. I say “real butter” because since margarine first originated, believe it or not, way back in the 1800’s, manufacturers have taken steps to make it look and taste like traditional, cow’s milk butter. These steps have included adding artificial coloring, changing the types of vegetable oils used, and even combining the vegetable oil product with a cream-based product for a creamier, more butter-like texture.

Marketing companies have touted margarine as a healthier alternative to butter, and it may be ”“ or may not. The Mayo Clinic website says margarine is, in fact, lower in saturated fats than butter and contains no cholesterol, making it heart healthier than butter. Until recent years, many margarines did, however contain Trans fats, which were used to keep the product solid at room temperature. However, the recent war on Trans fats, which some consider more unhealthy than saturated fats, has made companies begin to revise their recipes. The general rule, according the Mayo Clinic, is the more solid the margarine (i.e. stick margarines), the more likely it is to contain unhealthy Trans fats. They recommend, and I concur, that you should read nutrition labels and pay attention to the number of both saturated and Trans fats in the product you purchase.

In addition to trusting the nutrition label, also pay attention to the ingredients list on products. Certain nutrition facts are only required to claim them on the nutrition label if they meet certain thresholds. For instance, if the ingredient ”˜partially hydrogenated oils’ appears in the ingredients list, then the product likely contains Trans fats, just too small of an amount per serving for the company to be required to put it on the nutrition label.

Interestingly, regular margarine and regular butter are nearly the same in calorie count ”“ about 100 calories per tablespoon. They’re also both typically similar in sodium content. Margarine has little added nutrient value, or vitamins and minerals, unless the manufacturer adds it to the recipe. Butter contains natural, fat-soluble vitamins and minerals, like Vitamins A, E and K, and small amounts of calcium and potassium. People have consumed butter ”“ just two, natural ingredients, cream and salt ”“ for thousands of years, so one can hardly place all of the blame on butter for the recent obesity epidemic. In fact, butter’s simple, natural composition versus margarine’s complex, factory-made composition is prompting people to take a second look at the health benefits or detriments of butter.

People can use margarine in all the same ways as they can butter, baking, cooking, spreading on toast, etc. But have you ever dipped lobster into a cup of melted margarine? I am adamant that the flavor, indeed, the entire experience, is just not the same as dipping a scrumptious lobster claw into a little cup of clarified butter. Maybe it’s the Mainer purist in me rearing its head, but there’s simply no comparison in my book. I’ll admit it, my personal preference is for the real deal. That’s not to say butter is for everyone, but if you follow the “all things in moderation” mantra, then there’s little reason to avoid butter altogether.

I like to know where my food comes from. I like food from a farm, not a factory. For this reason, I’m providing you with a really easy butter recipe that is debatable on the health news front, but will allow you the opportunity to experience real butter in its purest form. In fact, you may decide to never buy butter from the store again. The best part about making your own butter is that you can flavor it however you like to use as a spread on your morning bagel, or in a sauce, or for any number of reasons. Just don’t overdo it. A serving of butter is one tablespoon. Limit yourself to that amount and try to eat healthy as a general rule, and there’s really no reason why you should avoid butter. Plus, it makes a nice addition at special holiday meals.

It’s Butter, Baby!

1 quart organic heavy cream, preferably from your local farmer

1⁄2 tablespoon finely ground sea salt (optional)

Add heavy cream to a food processor or heavy-duty mixer.

Tip: Using cold cream and placing into a cold bowl with cold attachments produces a creamier butter.

If using an uncovered stand mixer, then reduce mess from splashing by loosely covering top with plastic wrap. Mix on high speed for 15-20 minutes. The cream will turn soft, like whipped cream, then begin to change color and curd. At this stage, the milk solids are separating from the liquid (buttermilk). When the butter is formed, squeeze out the buttermilk into a container. Cheesecloth works well for this step. When the liquid has been squeezed from the solids, then rinse the remaining butter solids under cold water. Squeeze the liquid out again, this time discarding the liquid. Rinse mixing bowl with cold water. Place butter solids back in the mixing bowl. Add salt or any other seasonings you’d like, blend until mixed. Place in bowl, cover. Use now, or refrigerate for later use. Finally, take that leftover buttermilk and make some biscuits or waffles to spread your delicious, homemade butter on when they are still nice and warm. Or, you can always refrigerate the buttermilk for use at another time.

Here are a couple of ideas for adding flavors to your butter:

1⁄4 cup of raw, unfiltered organic honey and a tablespoon of cinnamon.

1⁄4 cup of maple syrup and a teaspoon of pumpkin pie spice.

1⁄4 cup mashed berries or your favorite jam.

1 teaspoon smoked paprika and 1⁄4 cup of chopped chives.

Use your imagination and make it fun. Sweet or savory, the options are nearly endless. Just remember, any time you add a liquid, the butter will become soft. Refrigeration should help make it more solid, but still spreadable.