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Use a butter containing low saturated fat  or with plant stanols which avoid absorption of cholesterol by our body.

If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.

Heating the butter in the microwave for 5 seconds will soften butter, However this is a bit of a trial and error method and if you are a few seconds too ling you just end up with a pool of butter.

Butter is a good source of iodine, in highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.

Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.

You want butter soft enough so that when you spread it, you do not tear the bread. You may soften it by whipping in a mixer or by simply letting it stand at room temperature for half an hour. You may use margarine as a substitute. You may use flavored butter.

Butter absorbs odors very easily and quickly, so keep covered.

Buttermilk is the liquid that’s left over after butter is churned from cream. It can be used to replace milk for a healthier milkshake.

Some recipes call for clarified butter. This is unsalted butter that is slowly melted, allowing the milk solids to collect on the bottom. The clear (clarified) top is poured off and used in recipes. Its smoking point is much higher than butter. Clarified butter does not have as rich a taste as butter

Save Those Butter Wrappers, after using butter, keep the wrappers in a zip lock bag in the fridge and use it to grease baking pans.

Butter is a natural food which helps to increased bone density later in life and a reduce risk of osteoporosis. Osteoporosis is the silent disease that makes bones prone to fracture.

When a recipe calls for butter the size of an egg, use four tablespoons.

If your room temperature is above 78 degrees, place butter keeper in your refrigerator over night.

When a recipe calls for butter the size of an egg, use four tablespoons.

Don’t want to wait for butter to soften? Grate it with a small hand grater instead.

Butter absorbs odors & smells very easily and quickly, so keep covered.

Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes

For clarified butter, slowly melt unsalted butter over low heat. Don’t let the butter come to a boil, and don’t stir it. This allows the milk solids to separate from the liquid butter.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

To cream cold butter more easily, put it in the microwave on low to medium power for 10 to 15 seconds.

If a recipe calls for unsalted butter and you have only salted butter, remember that each 8 ounces of salted butter contains about 3/4 teaspoon of salt. Reduce the salt you add to your recipe by that amount.