They say that butter makes everything better , and I tend to think that’s true. But riddle me this: Milk is white, and butter is made from milk, but butter is … yellow? If you explained this to an alien who knew nothing of Earth’s delicacies, they would likely expect tomatoes to turn pink when cooked into marinara or for cauliflower to turn purple while roasting. Neither of these makes sense, but honestly, the fact that butter is yellow doesn’t make a whole lot of sense either. To get to the bottom of this mystery , I talked to food scientist Bryan Quoc Le, author of 150 Food Science Questions Answered. Read on to find out what he said, plus everything else you might want to know about butter’s qualities and quirks. Get Reader’s Digest ’s Read Up newsletter for more food, fun facts, humor, cleaning, travel and tech all week long. Why is butter yellow? The explanation is surprisingly straightforward, even if it’s not something...
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