Butter has been given a bad rap. Humans have been consuming butter for thousands of years, the first butters being made not from cow milk, but goats’ and sheep’s. In the Roman Empire, they referred to northern European barbarians as ‘butter-eaters.’ As civilization moved north, bread and butter became the go-to food for common folks in the middle ages. It was treated entirely differently than it is today, sometimes being packed into barrels and buried in bogs, occasionally for years at a time, giving it a strong flavor and odor. In the 19th century, butter rose to be a sought-after commodity, which Napoleon III sought a substitute for in order to pad limited supplies. In 1869, a French chemist created the first margarine from beef tallow and skim milk. One year later, a Swedish engineer introduced a centrifugal cream separator, which expedited the butter-making process. By 1900, most butter in the U.S. was made in factories. Throughout the 20th century, since the advent of hydrogenated vegetable oil, margarine was replacing butter in family homes, as it was advertised as more healthy, reducing risk of cardiovascular heart disease. In the early 90s, only 30% of households were spreading or cooking with butter. However, recently butter sales have been on the rise once… Read More