Alternatives to butter

I often swap butter for options like mashed avocado, heart-healthy olive oil, or creamy Greek yogurt in cooking and baking. They add moisture and richness without the saturated fat of butter.

If you have cholesterol issues they used to tell you to avoid butter and that is why I went on to the olive oil spread. I tried flora but I couldn’t stand the taste. I like lurpak butter for things like icing but it costs heaps here, unfortunately.

I cook with olive oil mainly but do roast potatoes in vitalite and use benecol buttery for sandwiches, no butter as DP is no dairy where food is concerned.

Witzend

*Freya5*, I only ever buy cold pressed British rapeseed oil , and as a bonus it comes in glass - no wretched plastic. We don’t use very much though.

Same here. A bottle lasts in a cool place, and a teaspoon of it does well for my airfryer chips.

I’m sure Kerrygold butter is very nice, Turtledove, but whenever possible I do like to support our own farmers, rather than anyone else’s.

I just checked and the Anchor site does say that it's churned in Westbury. From 100% British milk. So what I read may be wrong. I'll have to go back and do some checking.

Butter is processed food the same as non dairy alternatives - it’s just been processed through a cow, which has been subject to all kinds of exploitations . I vote for olive oil or Vitalite.

I can’t check now, since not at home, but I thought my pack of Anchor spreadable says ‘British milk’?

However DD’s pack of CountryLife spreadable, says, British CountryLife butter blended with British rapeseed oil, and on the back it says butter, 50%, rapeseed oil, 25%, water, salt.

It's interesting isn't it that Anchor butter came all the way from New Zealand until 2012 when Arla moved production to the UK. Gone from the most food miles possible to almost local!

I've always wondered about that. I read recently that what actually happens is that the butter still comes from NZ but when it gets to the UK now it is remixed with some milk and salt (for the salted variety) and packaged and therefore can stamped 'Made in UK'. I don't use Anchor anymore as I don't want milk proteins in my butter. Kerrygold (my favourite butter until recently) are apparently doing the same thing. It reduces the cost of producing the butter.

Freya5, I only ever buy cold pressed British rapeseed oil , and as a bonus it comes in glass - no wretched plastic. We don’t use very much though.

I try to avoid any seed oil, I cook in olive oil and use butter (sparingly).
I try not to eat ultra processed food as so many contain seed oils but it is in nearly everything. I even bought some olives that were in rape seed and sunflower oil!
I try to avoid carbs as much as possible but I love bread but eat a good quality sour dough.

fancythat

Ironic. I have just gone the other way.

I read recently, rightly or wrongly, that all sorts of oils are not good for us[not counting olive oil or coconut oil]. And they are added to all sorts of things.

Rapeseed oil, Canola, soya, vegetable oils etc.

Rapeseed oil, cold pressed is more beneficial than olive oil, it has less saturated fat , so better for your heart. The added benefit,its produced in the UK.

Georgesgran

I don’t use much butter, so another who uses the real thing.
Anchor spreadable, as it’s British.

Same here.

It's interesting isn't it that Anchor butter came all the way from New Zealand until 2012 when Arla moved production to the UK. Gone from the most food miles possible to almost local!

My breakfast every morning is 2 slices of wholemeal bread spread with peanut butter and bitter marmalade. And a milky coffee. Divine.

Why would you choose an alternative to Butter, especially Kerrygold Butter from Grass Fed Cows. Butter is good for you. I live on a low carb diet, no bread, pasta, or anything with high carbs in it. I fry low carb sausages, bacon, 2 eggs every morning for my breakfast. I make omelettes cooked in butter. Also good quality cheese is good for you. It is carbs that are the enemy as they are full of sugar and cause spikes in insulin and inflammation in the body. I also eat every kind of fish you can think of, all with a dab of butter on them.

This is all very interesting. Thanks 👍

twitter.com/bmj_latest/status/1078380140881739776?t=Pt9CKr8gAsJuhqoDjqz-DQ&s=19

Sorry. Forgot to paste the link!

Thought this may interest some of you.

I use butter mainly but also olive oil if it's just for bread or when cooking.

If I do sandwiches I spread mayonnaise thinly on bread or whatever I am using instead of butter.

Always had block butter. Never anything else. Not even spreadables.

Real butter is best, and not fattening .I eat low carb and butter and cream are recommended

A specialist in treating cancer told me to avoid "butter substitutes" and stick to real butter.

RedRidingHood

I love butter but if I couldn't get butter I would dip my bread in olive oil.

Yes, me too. In fact, I often have fresh crusty bread with olive oil and balsamic vinegar.

I try not to eat any processed food.

So butter and olive oil for me.

I love butter but if I couldn't get butter I would dip my bread in olive oil.