Clean Eating Butter Recipe (2024)

FAQs

Can you use butter in 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.

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.

Homemade butter is nutrient-rich, packed with milk proteins, vitamins A and D, and saturated fats – all of which contribute towards good bone health whilst boosting your immunity. With no hidden trans-fats and broken-down nutrients, homemade butter is much healthier than store-bought butter.

Directions. Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid.

Plant-based butter made with avocado or olive oil is a healthier choice, but be aware that many companies promote “made with olive oil” spreads that contain a little bit of olive oil and mostly canola, vegetable or safflower oil.

Nuts and Seeds: Choose plain, raw, roasted or salted nuts but skip most other flavors (like honey) as they contain added sugars. When choosing peanut butter, opt for brands with just two ingredients: peanuts and salt.

"However, we need to step back and decide if there's something even better." Nut and seed butters, such as almond or sunflower, are naturally rich in heart-healthy fats and also contain fiber and protein, which are not found in butter substitutes. You can also try mashed avocado, hummus, or extra virgin olive oil.

You can enjoy food in plenty of ways without the need for butter. If you don't want to eat butter, substitute it with coconut oil, olive oil, or ghee. Butter is a popular spread and baking ingredient that some people nonetheless avoid for various reasons.

Country Crock® products are all made of plant-based oils – a source of good fats. Because we use plant-based oils, all our Country Crock® products contain less saturated fat than dairy butter, as well as zero cholesterol.

Homemade butter's shelf life depends on how thoroughly you extract the buttermilk. If a substantial amount of buttermilk remains, it will sour within a week, otherwise homemade butter can keep for up to 2-3 weeks in the fridge.

Is it OK to have butter everyday? ›

It's less processed than plant spreads but does contain saturated fats. Based on measurements of over 20,000 individuals, our scientists predict that for 64% of the people, it's OK to eat butter regularly — about every other day — but not every day, and large quantities may have a negative impact.

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

Did you know your butter was dirty? It isn't, per se, the washing of the butter is meant to clean the remaining buttermilk out of the butter to help with preservation of the butter. The more buttermilk you are able to take out of the butter, the less chance the butter has of going rancid.

The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use.

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.

Eating clean has been described in online social media and blog posts as eating foods in their whole-food state, free from additives, and minimally processed. Fruits, vegetables, whole grains, lean proteins, healthy fats, and dairy products all fit this description and are recommended by the USDA Dietary Guidelines for ...

Examples of inflammatory foods to limit:

Processed high-fat meats like bacon, sausage, hot dogs. Saturated fats like full-fat dairy from cream and butter, partially hydrogenated oils, fatty cuts of meat and poultry. Excess alcohol.

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.