Which Butter is Better

Before we start this post, please take a minute to look at this video about Country Valley milk and how John Fairley is turning his farm into one large living organism.

Can you guess what the difference between the two types of butter in the photo is? I asked that question on The Food Blog’s facebook pageΒ and one of my readers commented that “one has colour added”. Though it made me chuckle a bit, it was a fair comment; since we hardly see butter with such a deep yellow color, one can assume that the butter has somehow been messed with.

In fact, both butters are completely unadulterated and are handmade butters given to me by my favourite butter man, Pepe Saya. The butter on the left is Pepe’s famous cultured butter. The other one is an experiment he did with cream sourced from a commercially available milk. Pepe’s usual milk comes from Country Valley, a local dairy based in Picton. The cream he receives from Country Valley has a rich yellow colour similar to what you see in the photo. However, when Pepe looked at the commercial cream, he saw a pasty-white cream so different from what he was used to seeing from Country Valley. A bit of digging around and the reason for the lack of colour became obvious. As opposed to Country Valley cream which comes from 100% grass-fed cows, the commercial cream comes from grain-fed cows. Grass-fed cream is pigmented by beta-carotene, an anti-oxidant and a pre-cursor for vitamin A. Grain-fed cows get no beta-carotene in their diet (beta-carotene is contained in grass).

To make a fair comparison, Pepe made both butters in the exact same way. He added cultures to the two batches of cream until they became sour, and then churned them into butter. We tried both the cream and the butter, and differences more than just colour were obvious. Where the grass-fed butter tasted complex (I swear you can taste the pasturelands), the grain-fed butter fell flat. There was little flavour, with almost a synthetic taste and an odd mouthfeel.

Grass-fed dairy is far superior to grain-fed dairy. Here’s a list of why I think you should always go for grass-fed dairy:

  1. It tastes better
  2. It’s so much better for health
  3. You will be supporting real farmers, ones interested in the health and sustainability of their land, just like we saw in the video link above.
  4. You will be discouraging feed lots, inhumane practices and mass production
  5. You will be paying more for milk. That sounds like a bad thing, but milk should never cost $1. Real food costs real money and if you buy from farmers markets, more money will be going to the producer.
  6. Cows and other herbivores are fantastic at transforming solar energy into food. The cycle is simple: sun > grass > milk. Grain feeding changes this cycle: Fossil fuels > chemical fertilisers> grains > milk (and arid land). The importance of grass-feeding is paramount to future sustainability and supply of food.
  7. Grass-fed cows are healthier than grain-fed cows. Cows can not digest grains well and it makes them sick.
  8. Sick, grain-fed cows require much more medication and antibiotics which make their way to the milk (and meat).

There are great grass-fed products on the market that you should be going for when choosing your dairy products. I personally buy Country Valley milk. In supermarkets you can find Parmalat unhomogenised organic milk (which the producer has told me is around 95% grass-fed with a 5% supplement of hay and organic, non-genetically modified grain). Do remember that organic does not mean grass-fed since you can still feed cows 100% organic grains and hay and they might never see a blade of grass. Also, I’ve noticed that the Macro organic milk at Woolworth’s contains ultra-heat treated milk, which I personally avoid.

What brand of milk do you buy and why? Can you share what the deciding factor for you when it comes to choosing dairy products is? Can you think of other reasons why grass-feeding is better than grain-feeding? Or do you perhaps you believe grain-feeding is a better alternative? I’d love to hear from you. Leave a comment and let me know.


  • Before reading your post my answer was: added colour OR vitamin content πŸ™‚ I agree, Pepe Saya is the best butter out there. There are some other organic butters that are made from grass-fed cream and are available in supermarkets.

  • I live in Bangalore, India and I buy my milk from one of the very few sustainable organic dairies around. Cows at this dairy are fully grass fed. Commercially there is only industrial grain fed milk available here so I make my own yogurt, butter and ghee. I also get some of my ghee from my parents farm where we have our own cows which are grass fed.

  • The only milk I buy is our local, organic, non-homogenised, grass-fed jersey cow milk. And the cream we can buy also in 2 litre bottles – it makes the BEST butter!! Very yellow, like the one on the left, above. πŸ™‚

  • Great article! I’ve honestly never even thought of it until now; with that being said, we will be taking a look at what’s available and the process the next time we go shopping. We’ve been being the Woolworths $1 milk however will be reviewing that now…..

  • Hi Fouad, I’m just wondering how you eat your butter or what you eat it with? I love Pepe Saya’s butter but as I am trying to go paleo and not eat bread, I’m a bit lost as to how to eat it

  • Hey Laura. I’m crazy about butter. I am almost tempted to use it as a moisturiser πŸ˜›
    To be honest, I eat it in so many different ways. Scrambled eggs, pan frying, hollandaise, with cheese, garlic butter with raw veggies, dolloped on top of steak… Congrats on going Paleo. That’s the best move I ever made when it comes to my health and well-being. 2 years now and havent looked back.

  • Hey Leon. Cool site mate. Yeah, I go for kiwi butter too when I run out of Pepe Saya. I really like that Pepe Saya is cultured – just that extra bit of probiotics is always useful.

    I also remember seeing that the Aldi organic butter came from NZ. Not 100% sure though.

  • I get Country Valley organic milk, and have recently discovered that they do a 2L cream that my local can order in for me – about $15 a bottle, but delish, and makes really thick great sour cream – I haven’t made butter yet.

    I came across this post trying to work out what went wrong with the ghee I made from Aldi organic butter – it didn’t taste at all nice, and smells kind of … synthetic, and when I reheated it, it turned almost clear, rather than that lovely golden colour. I’m hoping that all that is wrong with it is that the cows are grain-fed…

    I’ve made some more with the Woolies organic butter (didn’t notice it was made from imported ingredients til I got home), and it smells beautiful, with that rich buttery smell.

  • Hi, I’m a butter lover from way back but I have a problem with Australian & NZ commercial butter. Why does it oxidize so quickly? After a couple of days in the fridge, re-wrapped and stored in the dark it darkens significantly and clearly tastes oxidized. I’m tending to buy danish butter as it’s more consistent from a flavor and appearance perspective. Yes it’s milder in flavor, I guess from the grain fed diet, but local butter oxidization puts me right off. Does the cultured nature of the Danish butter act as a an anti-oxidant, preserving the colour and flavor?

  • I am 100% convinced that grass fed is better and am prepared to pay as much as it takes. Can someone please just tell me which butters available in Aus are grass fed? I just purchased harmonie organise butter for $8 and opened it and it looked more white. Obviously irganice doesn’t mean grass fed? And then I bought some organic times butter and it was more hello and it was $7. Both purport to be organic but are they both grass fed??? Would be extremely grateful if anyone has done the research. Thx

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