Dairy
Whey Butter
Whey butter is churned from the fat recovered from cheese whey—traditionally a thrifty farmhouse butter with a milder or slightly cheese-adjacent note depending on the whey source. Yields are small; flavour is distinctive rather than generic sweet cream. Spread on bread or use in regional Scandinavian and Alpine farmhouse cooking. Scarce in mass retail; look to farmstead cheesemakers. Treat like other butters for storage—cold and wrapped.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 5.83 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.07 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 29.3 mg
- Sodium 79 mg
- Salt 0.2 g
- Total Carbohydrate 5.28 g
- Dietary Fibre 0 g
- Total Sugars 4.74 g
- Complex / starch 0 g
- Protein 8.2 g
- Water 67.3 g
- Energy 153 kcal
- Water 67.3 g
- Carbohydrates 5.28 g
- Sugars 4.74 g
- Protein 8.2 g
- Fat 10.3 g
- Saturated Fat 5.83 g
- Monounsaturated Fat 3.07 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 28.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.08 mg
- Vitamin K 0.6 µg
- Minerals 307 mg
- Major Minerals 305 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.8 · vitamin-d: 0.4 · vitamin-e: 0.08 · vitamin-k: 0.6 ·
Minerals
Whey Butter of Butter: composition reflects this culinary part relative to the whole ingredient.
History
Cheesemaking regions churned whey cream into whey butter to waste no fat.
Alpine and Northern European farmhouses kept whey butter as a secondary dairy product.
Artisan cheesemakers revived whey butter as a specialty by-product.