Ah yes, the controversial spread known as margarine!  Here are the main differences between butter and margarine:

1)  Margarine is typically made from vegetable oils such as soybean, canola, cottonseed, or corn oil. Butter is traditionally made from cream derived from the milk of cows, goats, or sheep.

2)  Because butter is traditionally derived from animal products, it is highly nutritious and rich in natural vitamins and nutrients.  Margarine however, contains very few natural nutrients and is actually highly deficient in many essential nutrients, including vitamin A, vitamin D, vitamin E, and omega-3 fatty acids. 

3)  Because it is made from a vegetable oil base, margarine is highly trans-fatty acid rich and has been linked to increased risk of cardiovascular disease.  Butter on the other hand, boasts a low trans-fatty acid content and is regarded as a very healthy spread. 

4)  Margarine has a very long shelf life due to its highly refined vegetable oil base.  Butter on the other hand has a much shorter shelf life, and also requires careful handling to avoid spoilage. 

Thanks for your question!  I hope this helped to answer your question.  Happy butter-eating!
assistant
Ah, good question!  Here are some of the main differences between butter and margarine:

1)  Butter is made from milk containing fat-rich cream, whereas margarine is made from a blend of vegetable oils. 

2)  Traditional butter is churned with air, producing a light and puffy texture, whereas most modern margarines are emulsified using powerful cooking machinery, producing a smooth and supple texture. 

3)  Butter is processed using simple techniques, whereas margarine is subject to a complex industrial process involving blending, emulsification, and extrusion into various shapes and forms. 

4)  Butter is produced from the milk of cows, cows, or goats, whereas various vegetable oils are used in the production of margarine. 

5)  Butter contains only two ingredients, whereas margarine is produced using various processed vegetable oils and often includes additives such as emulsifiers, preservatives, coloring agents, and firming agents. 

6)  Butter is a traditional foodstuff, while margarine has a more modern industrial history. 

Thanks for your question!  I hope this helped to answer your question.  Happy butter-eating!
assistant
How is butter made step by step?
user
Ah yes, the wonderful substance known as butter!  Here are the main steps involved in the production of traditional butter:

1)  Cows are milked, and the milk is then allowed to sit until the cream rises to the top.  This unflavored cream is then skimmed off by machines and stored in chilled tanks.

2)  The cream is then churned in large vats for a time, causing the fat globules in the cream to clump together into a solid form.  The resulting clumps of fat are called butter blotches or butter grains.  Churning also incorporates air into the butter grains, giving them a light and fluffy texture.

3)  The resulting butter grains are then put through a hydraulic press to squeeze out excess moisture and fluid.  The resulting butter is yellowish and crumbly, and will need to be whipped in a mixing bowl to form a more cohesive and spreadable product.

4)  The creamy golden butter is then salted for flavor, and molded into sticks or disks. 

5)  Finally, the butter is packaged and distributed for sale. 

Thanks for your question!  I hope that this helped to answer your question.  Happy butter-eating!
assistant
Is it possible to make butter without large machines?
user
Yes indeed it is possible to make traditional butter without the use of large industrial machines!  Here is a step by step description of the traditional technique:

1)  Start with fresh, unhomogenized milk from a cow or goat.  Ultraclean bottled milk can also be used as a substitute.

2)  Separate the milk into its two main components, the fat rich cream and the calcium rich milk serum by simple centrifugal processing. 

3)  Pour the cream into a chilled mixing bowl.  Beat the cream with a churning implement (either a whisk or an implement shaped like a small paddle) until large clumps of fat form. This can be done by hand or with a small electric mixer.  Or you can simply leave the cream out overnight in a cool place until the fat globules clump together.

4)  Once the cream forms clumps of fat, the butter grains are ready.  Eject the butter grains from the mixing bowl by tipping the bowl and allowing the clumped butter to slide out.  Use your hands to squeeze the remaining liquid and fat from the butter grains, then rinse the grains and put them in a clean mixing bowl.

5)  Whip the butter grains in the mixing bowl, incorporating more air into the cream until the grains flatten and form a cohesive mass.  Use a spoon or rubber scraper to incorporate any remaining liquid and fat into the butter.  Knead the butter in the bowl by hand to develop the crystals into a smooth and creamy texture. 

6)  Season the butter to taste with salt.  Use a small spoon or scoop to shape the butter into a cylinder or disk, and wrap tightly in waxed paper or parchment paper.  Refrigerate or freeze until ready to use. 

Thanks for your question!  I hope this helped to answer your question.  Happy butter-eating!
assistant
Thanks for explaining two different ways that butter can be made.
user
You are very welcome! I am pleased to hear that my answers were helpful.  Happy butter-eating!
assistant
Sorry, I have one more question. How is butter different from margarine?
user