Butter vs. Margarine
Posted by Candace Grahl on Just Baking
Butter is made from the fat taken from the cream of sweet milk of domesticated animals, usually cows. Once the cream is seperated from the milk, it is churned until it reaches a semisolid state and is then formed into blocks of butter. Margarine is a blend of oils, a combination of both animal and vegetable fats. It was originally developed as a lower-priced alternative to butter and was said to be healthier as well. But with the on-going studies of trans-fat in diets, we’re seeing that may not be the case.
In terms of the difference in flavor and texture, I will always choose butter. While it is more expensive ($.70 for 4 sticks of margarine as opposed to $3 for 4 sticks of butter), the end product is well worth the financial sacrifice. Margarine tends to flatten baked goods, especially cookies, and doesn’t give much flavor, while butter gives cakes and cookies a nice, light texture and also a rich flavor.
Some people can’t discern the difference between the two, so it really is up to personal preference. However, there is no real choice in the matter - I like to make things as pure as possible, so in my kitchen, I will always use butter.
I completely agree with you when it comes to butter. I first read about how margarine was made from Dr Hay (of the Hay diet) and it completely put me off using margarine if I can avoid it. There’s nothing like a piece of fresh bread with some real butter spread over it