Thread: Light butter.

Ross@home wrote:

> Good for the dairy industry I guess, sell a product for the same price
> but make 25% of it just air and water. Whoever came up with that
> insipid, anemic-looking abomination should be forced to eat a whole
> pound of it, at one sitting, on something hot.
> Must remember to be much more observant when buying butter!

Indeed. Labels often reveal the contents of packages.

On Tue, 19 Jun 2012 10:30:44 -0400, Ross@home wrote:

> Opened a new pound of butter the other morning. Didn't look right,
> sort of a sickly light yellow. Used it on my breakfast toast, didn't
> taste right. Checked the label a little more closely. Seems one of the
> pounds of butter we had picked up when last shopping was "Light"
> butter. Little banner on the label says "25% less fat". WTF, a pound
> of fat that is 25% less fat?
> Some quick research on a dairy-related web site explained that:
>
> "Light butter is traditional churned butter that has added air and
> water and is about 25% lower in butterfat than regular butter. Because
> of the added water, light butter is best used cold as a spread on
> bread or crackers and isn’t well suited to cooking or for melting on
> hot foods such as toast or popcorn. It shouldn’t be used in recipes
> unless they are specifically created for light butter."

Interesting. I never knew this stuff existed. It looks like it's
been allowable since 1995 here in the U.S.

http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3004554

What I don't understand is that is says:

Composition Requirements.
- Milkfat -- Not more than 40%
- Salt -- Not more than 1.5%

So does this mean that it may not have any butter in it at all? That
would also make your "light butter" illegal here in the U.S. since it
contains TOO MUCH butter :-)

It seems you may have "in between butter".

It also states that "the product must not be nutritionally inferior to
traditional butter and performance characteristics should be similar
to that of regular butter".

Which makes no sense. Obviously it's no good for frying or baking,
and with only half the fat, that makes it drastically "nutritionally
inferior".

-sw

On Tue, 19 Jun 2012 10:30:44 -0400, Ross@home wrote:

> Opened a new pound of butter the other morning. Didn't look right,
> sort of a sickly light yellow. Used it on my breakfast toast, didn't
> taste right. Checked the label a little more closely. Seems one of the
> pounds of butter we had picked up when last shopping was "Light"
> butter. Little banner on the label says "25% less fat". WTF, a pound
> of fat that is 25% less fat?
> Some quick research on a dairy-related web site explained that:
>
> "Light butter is traditional churned butter that has added air and
> water and is about 25% lower in butterfat than regular butter. Because
> of the added water, light butter is best used cold as a spread on
> bread or crackers and isn’t well suited to cooking or for melting on
> hot foods such as toast or popcorn. It shouldn’t be used in recipes
> unless they are specifically created for light butter."
>
> Good for the dairy industry I guess, sell a product for the same price
> but make 25% of it just air and water. Whoever came up with that
> insipid, anemic-looking abomination should be forced to eat a whole
> pound of it, at one sitting, on something hot.
> Must remember to be much more observant when buying butter!
>
It's not *that* bad. I buy both. Hubby uses the spreadable butter
that comes in a tub (a combination of real butter and olive oil) on
his toast and I cook with regular butter.

--
Food is an important part of a balanced diet.

On Tue, 19 Jun 2012 10:30:44 -0400, Ross@home wrote:

>Opened a new pound of butter the other morning. Didn't look right,
>sort of a sickly light yellow. Used it on my breakfast toast, didn't
>taste right. Checked the label a little more closely. Seems one of the
>pounds of butter we had picked up when last shopping was "Light"
>butter. Little banner on the label says "25% less fat". WTF, a pound
>of fat that is 25% less fat?
....

Kinda the way I felt when I first heard of sugar free candy. I make
candy for Christmas, and sugar is pretty much the main ingredient in
candy as far as I know!

John Kuthe...

Ross@home wrote:
>
> "Light butter is traditional churned butter that has added air and
> water and is about 25% lower in butterfat than regular butter. Because
> of the added water, light butter is best used cold as a spread on
> bread or crackers and isn’t well suited to cooking or for melting on
> hot foods such as toast or popcorn. It shouldn’t be used in recipes
> unless they are specifically created for light butter."

A cheesy new name for whipped butter then.

On Tue, 19 Jun 2012 09:56:25 -0700, sf <[email protected]> wrote:

>On Tue, 19 Jun 2012 10:30:44 -0400, Ross@home wrote:
>
>> Opened a new pound of butter the other morning. Didn't look right,
>> sort of a sickly light yellow. Used it on my breakfast toast, didn't
>> taste right. Checked the label a little more closely. Seems one of the
>> pounds of butter we had picked up when last shopping was "Light"
>> butter. Little banner on the label says "25% less fat". WTF, a pound
>> of fat that is 25% less fat?
>> Some quick research on a dairy-related web site explained that:
>>
>> "Light butter is traditional churned butter that has added air and
>> water and is about 25% lower in butterfat than regular butter. Because
>> of the added water, light butter is best used cold as a spread on
>> bread or crackers and isn’t well suited to cooking or for melting on
>> hot foods such as toast or popcorn. It shouldn’t be used in recipes
>> unless they are specifically created for light butter."
>>
>> Good for the dairy industry I guess, sell a product for the same price
>> but make 25% of it just air and water. Whoever came up with that
>> insipid, anemic-looking abomination should be forced to eat a whole
>> pound of it, at one sitting, on something hot.
>> Must remember to be much more observant when buying butter!
>>
>It's not *that* bad. I buy both. Hubby uses the spreadable butter
>that comes in a tub (a combination of real butter and olive oil) on
>his toast and I cook with regular butter.

Wouldn't it make more sense to use regular butter but use like 25%
less... or is that too difficult for yoose lard asses to comprehend?

On Tue, 19 Jun 2012 19:45:01 +0000 (UTC), Doug Freyburger
<[email protected]> wrote:

>Ross@home wrote:
>>
>> "Light butter is traditional churned butter that has added air and
>> water and is about 25% lower in butterfat than regular butter. Because
>> of the added water, light butter is best used cold as a spread on
>> bread or crackers and isn’t well suited to cooking or for melting on
>> hot foods such as toast or popcorn. It shouldn’t be used in recipes
>> unless they are specifically created for light butter."
>
>A cheesy new name for whipped butter then.

Similar I guess.
The same site as the light butter quote above,
http://www.dairygoodness.ca/butter/types-of-butter
has this to say:

Whipped Butter
Whipped butter is butter with air whipped into it to make a lighter,
softer spread. It is often served in restaurants for spreading on
dinner rolls or pancakes. Whipped butter is not interchangeable with
regular butter for cooking or baking.

Ross.
Southern Ontario, Canada

sf wrote:
> On Tue, 19 Jun 2012 10:30:44 -0400, Ross@home wrote:
>
>> Opened a new pound of butter the other morning. Didn't look right,
>> sort of a sickly light yellow. Used it on my breakfast toast, didn't
>> taste right. Checked the label a little more closely. Seems one of the
>> pounds of butter we had picked up when last shopping was "Light"
>> butter. Little banner on the label says "25% less fat". WTF, a pound
>> of fat that is 25% less fat?
>> Some quick research on a dairy-related web site explained that:
>>
>> "Light butter is traditional churned butter that has added air and
>> water and is about 25% lower in butterfat than regular butter. Because
>> of the added water, light butter is best used cold as a spread on
>> bread or crackers and isn’t well suited to cooking or for melting on
>> hot foods such as toast or popcorn. It shouldn’t be used in recipes
>> unless they are specifically created for light butter."
>>
>> Good for the dairy industry I guess, sell a product for the same price
>> but make 25% of it just air and water. Whoever came up with that
>> insipid, anemic-looking abomination should be forced to eat a whole
>> pound of it, at one sitting, on something hot.
>> Must remember to be much more observant when buying butter!
>>
> It's not *that* bad. I buy both. Hubby uses the spreadable butter
> that comes in a tub (a combination of real butter and olive oil) on
> his toast and I cook with regular butter.
>
Ah. Olivio? I started feeding my daughter that. The one I got
contained flax seed oil too, and I had read that it might be good
for her... mood? Condition? And it seemed to be. I guess I
should point out to others that if they go this route, there is an
Olivio butter and an Olivio margarine (I am not sure they call it
that), and the latter was not what I got. I will also add that my
daughter is a supertaster, and she was okay with the Olivio
butter, but not I am also recalling that at first I was using a
bit of both on her challah.

--
Jean B.

<Ross@home> wrote in message
news:[email protected]..
> Opened a new pound of butter the other morning. Didn't look right,
> sort of a sickly light yellow. Used it on my breakfast toast, didn't
> taste right. Checked the label a little more closely. Seems one of the
> pounds of butter we had picked up when last shopping was "Light"
> butter. Little banner on the label says "25% less fat". WTF, a pound
> of fat that is 25% less fat?
> Some quick research on a dairy-related web site explained that:
>
> "Light butter is traditional churned butter that has added air and
> water and is about 25% lower in butterfat than regular butter. Because
> of the added water, light butter is best used cold as a spread on
> bread or crackers and isn't well suited to cooking or for melting on
> hot foods such as toast or popcorn. It shouldn't be used in recipes
> unless they are specifically created for light butter."
>
> Good for the dairy industry I guess, sell a product for the same price
> but make 25% of it just air and water. Whoever came up with that
> insipid, anemic-looking abomination should be forced to eat a whole
> pound of it, at one sitting, on something hot.
> Must remember to be much more observant when buying butter!
>
> Ross.
> Southern Ontario, Canada

Light butter = less butter, at the same or higher price.

Water in butter = useless for many tasks where butter is otherwise ideal

Cook out the air and water, and you're left with... expensive butter.

MartyB

On Tue, 19 Jun 2012 19:17:14 -0400, "Jean B." <[email protected]> wrote:

> Ah. Olivio? I started feeding my daughter that.

I haven't seen anything called that name. This is "spreadable" butter
and it's put out by the major butter brands. Land O Lakes is one of
them.

--
Food is an important part of a balanced diet.

On Tue, 19 Jun 2012 19:45:01 +0000 (UTC), Doug Freyburger
<[email protected]> wrote:

> Ross@home wrote:
> >
> > "Light butter is traditional churned butter that has added air and
> > water and is about 25% lower in butterfat than regular butter. Because
> > of the added water, light butter is best used cold as a spread on
> > bread or crackers and isn’t well suited to cooking or for melting on
> > hot foods such as toast or popcorn. It shouldn’t be used in recipes
> > unless they are specifically created for light butter."
>
> A cheesy new name for whipped butter then.

I like whipped butter.

--
Food is an important part of a balanced diet.

sf wrote:
> On Tue, 19 Jun 2012 19:17:14 -0400, "Jean B." <[email protected]> wrote:
>
>> Ah. Olivio? I started feeding my daughter that.
>
> I haven't seen anything called that name. This is "spreadable" butter
> and it's put out by the major butter brands. Land O Lakes is one of
> them.

Interesting. I didn't know LoL did any such things. IIRC, Lee
Iococca started the Olivio company. I think the product has
changed though, and it is easy to get the wrong thing. The one I
used contained butter, olive oil, and flax seed oil.

--
Jean B.

sf wrote:
> Doug Freyburger <[email protected]> wrote:
>
>> A cheesy new name for whipped butter then.
>
> I like whipped butter.

So do I but I still get to laugh that it now has a new name for
marketing purposes.

Hmm. Cheesy. Cheesy butter could be okay. Or gross. Depending on
what sort of spreadable cheese was added to it.

On Wed, 20 Jun 2012 23:18:07 +0000 (UTC), Doug Freyburger wrote:

> sf wrote:
>> Doug Freyburger <[email protected]> wrote:
>>
>>> A cheesy new name for whipped butter then.
>>
>> I like whipped butter.
>
> So do I but I still get to laugh that it now has a new name for
> marketing purposes.

Whipped butter is different than light butter. Unless your shipped
butter has 40% or less butterfat per pound, it's still not "light
butter". You can't make "light butter" just by whipping it.

-sw

On Wed, 20 Jun 2012 17:38:30 -0400, "Jean B." <[email protected]> wrote:

> The one I
> used contained butter, olive oil, and flax seed oil.

I haven't seen one with flax seed oil yet, but will keep an eye out
for it - because it's probably coming soon to a store near me. Do you
think flax oil is anything more than a marketing scheme?

--

You are what you eat, so avoid fruitcake and nuts.

sf wrote:
> On Wed, 20 Jun 2012 17:38:30 -0400, "Jean B." <[email protected]> wrote:
>
>> The one I
>> used contained butter, olive oil, and flax seed oil.
>
> I haven't seen one with flax seed oil yet, but will keep an eye out
> for it - because it's probably coming soon to a store near me. Do you
> think flax oil is anything more than a marketing scheme?
>
Yes, I do. I was buying that product up to spring 2009, I think,
so it isn't new. I am wondering whether it disappeared.

--
Jean B.

On Thu, 21 Jun 2012 23:29:03 -0400, "Jean B." <[email protected]> wrote:

> sf wrote:
> > On Wed, 20 Jun 2012 17:38:30 -0400, "Jean B." <[email protected]> wrote:
> >
> >> The one I
> >> used contained butter, olive oil, and flax seed oil.
> >
> > I haven't seen one with flax seed oil yet, but will keep an eye out
> > for it - because it's probably coming soon to a store near me. Do you
> > think flax oil is anything more than a marketing scheme?
> >
> Yes, I do. I was buying that product up to spring 2009, I think,
> so it isn't new. I am wondering whether it disappeared.

Maybe I should expand my scope to "names" that aren't recognizable
butter brands.

--
Food is an important part of a balanced diet.

sf wrote:
> On Thu, 21 Jun 2012 23:29:03 -0400, "Jean B." <[email protected]> wrote:
>
>> sf wrote:
>>> On Wed, 20 Jun 2012 17:38:30 -0400, "Jean B." <[email protected]> wrote:
>>>
>>>> The one I
>>>> used contained butter, olive oil, and flax seed oil.
>>> I haven't seen one with flax seed oil yet, but will keep an eye out
>>> for it - because it's probably coming soon to a store near me. Do you
>>> think flax oil is anything more than a marketing scheme?
>>>
>> Yes, I do. I was buying that product up to spring 2009, I think,
>> so it isn't new. I am wondering whether it disappeared.
>
> Maybe I should expand my scope to "names" that aren't recognizable
> butter brands.
>

Possibly. I will try to remember to gaze at the various Olivio
products when I am in that area of the store.

--
Jean B.