just fat. (We’re like a broken record with this
“food is complicated” stuff, huh?) Butter is
only about 80 percent fat; the rest is water and
milk solids (proteins). Those milk proteins are
a butter deal-breaker in our eyes, as even tiny
amounts can be disruptive to the gut if you’re
sensitive to dairy or have any degree of
intestinal permeability.
The good news is that there’s a way to
remove those milk proteins: clarifying your
butter.* It’s a simple process by which you
melt the butter at low temperature, so the fat
and milk solids separate. You then filter out
the milk solids, leaving you with nothing but
the gloriously rich, bright yellow butterfat.
Perfection.
And so much tastier than the plastic (we
mean margarine) spread you used to eat.