Butter

Butter - This is a natural dairy product obtained by Shaking milk. There are generally two methods of making butter - milk separation and Shaking milk. On other equal terms, these two methods produce butter with different flavors but the same benefits. Most of the butter in Georgia is made by the separation method. In addition, packaged butter on the local market is mostly imported. The reason is that you need 20-25 liters of milk to make 1 kg of butter. There is not enough natural milk in Georgia to meet the demand for butter, and milk is much more expensive in our country than in developed agricultural countries. Consequently the butter obtained as a result of Shaking milk, already become a luxury. Our butter is a product obtained by shaking milk, which is made in a special wooden vessel in Pshavi - Chkhut or Varia. Varia is a cylindrical barrel that has a cut on one side to pour milk. Varia is hung on the ceiling with ropes and as a result of prolonged oscillation on its two opposite sides the milk is divided into two parts, Butter and kefir. After separating from the kefir, the butter is washed well in cold water so that sour taste of the kefir is not felt in it.

In many parts of the world, butter is a daily food.Historically, the first data on butter dates back to  1500—200 BC Butter is also mentioned in the Old Testament. It is characterized by high caloric content, as well as high biological value and easy assimilation into the body. Butter is a organic, natural product made up of healthy saturated fats. It contains vitamins A, E, D and K and promotes the absorption of calcium by the body. Butter contains lecithin, iodine and antioxidants. It prevents the formation of salt in the joints and caries on the teeth. Most importantly, butter developes mental and nervous system in children and adults and protects the body from gastrointestinal infections. Not a single recent study has shown that the harmful properties of butter, which have been actively discussed in the last century, do not correspond to reality. There is no reason to associate butter consumption with obesity, cancer and cardiovascular disease.