So far, eight replies have poured in regarding the color of butter:

From G. Killey

The yellow color you see in butter comes from the beta-carotene in the grass that the cows eat. While they are on green pasture in the spring, you see a deeper yellow color. During the winter, while they are inside, the butter becomes a paler shade.

From Kara D.

Hi, I am a veterinarian from New Zealand. The reason some butter is more yellow (especially our New Zealand butter) is that in NZ our cows graze outdoors on green grass all year round. The yellow colour in butter fat comes from the fat soluble substance carotene which is found not only in carrots but in all yellow/orange vegetables, and also, green grass. Carotene is the vegetable form of vitamin A. When you feed chickens on food with more carotene, the egg yolks become much more yellow also. The egg yolk is the fat containing part of the egg. Also, butter colour partly depends on the breed of cow that it comes from. Jersey cows (small tan coloured) produce butter that is more yellow in colour. Friesian cows (large black and white) produce much paler coloured butter fat.

Unfortunately, although we produce a lot of canned butter and canned cheese in New Zealand, it's all exported! It seems that you can't buy a single can here! :(

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From Mommie Dark:

The color of natural butter is determined largely by what the cows eat. If they get lots of yellow blossoms in their grazing, the butter will be more colorful. Thus the same cows can produce butter that varies in color as the seasons, and the stuff they graze, change.

Isn't nature wonderful?

From Mary Z.:

Depends on the pasture.

From Dave:

It's called green grass.

In the " old days," folks would notice the change in the color of their butter around May, when the cows were released to pasture and they quit eating hay.

Hi Friend,
The reason Butter is sometimes (when one is fortunate) yellow, is due to the very high quality of feed ... almost always natural, as in humans, as a cow gets all the nutrients it needs, it passes out the extra and in turn, here we get the yellow butter (that is why margarine is colored such, to emulate). You have a true find here... . I have not yet bought from you, but your merchandise speaks for itself, and I look forward to in the future:) ( when I can afford it)...Thanks for what you do/offer, Have a GREAT week.

Brian, Naples, NC

Depends on the cows' diet and to some extent on the cows' breed. Guernsey and Jersey naturally have more color to their milk than, say, Holsteins (their meat has more yellow fat also). Cattle that eat a lot of fresh green grass have more yellow in their cream and butter (more Vit A).

John F. Hoffman
 

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