Essay About Pure Milk Butter

CalaBoo Creamery is a Social Enterprise by GK Enchanted Farm in partnership with the Philippine Carabao Center, who aims to fulfill the Filipino dream of ending poverty for smallholder farmers, by producing proudly Filipino farm fresh milk from grass-fed carabao products that are naturally healthy and yummy!

They produce some of the best dairy products the Philippines has to offer, ranging from their fresh and aged cheese, high-quality butter and pro-biotic rich yogurts, which uses healthy sweeteners like coco sugar and pure honey.

Finally, we have world-class carabao milk dairy brand proudly made in the Philippines at Gawad Kalinga's Enchanted Farm!  These are the perfect foodie gift this Christmas 🙂

Here's a photo essay of Calaboo's launch and Carabao dairy products …  

Carabao milk is an underrated super drink. It's health content, protein energy and calcium, is far richer and creamier than cow and goats milk. The milk contains a high percentage of milk fat, which is a good source of energy.

It is also lower in cholesterol and higher in calcium adding more health benefits and goodness to your body.


YOGI BOO (Yogurt)

Naturally low-fat with lower glycemic index, they come in three varieties with three main ingredients: carabao milk (low-fat and whole-fat), live bacteria cultures and mango based pectins. 


Yogi Boo Perfectly Plain (135g – P117). Delicious creamy yogurt perfect for pairing with muesli and fresh fruits for breakfast. 

Yogi Boo Coco Sweet (135g – P123). Diabetic-friendly with a full-flavored sweetness from the coco sugar.

We liked the Yogi Boo Coco Sweet because it is much smoother than the plain because it's whipped with coco sugar.

Yogi Boo Honey Sweet (135g – P127). An even tastier and healthier super food made better with pure honey!



BOO-TTERS (Butter) 

Made from fresh carabao cream, salt plus a secret ingredient.  

They have the European-style Boo la la Boo-tter and American Style Simply Boo-tter


Boo la la Boo-tter (100g – P177)

Our favorite is the Boo la la Boo-tter that has this smooth and creamy texture, pleasing aroma and acidic taste.

It's more expensive than the usual butter, but it doesn't come close to quality and flavor of the Boo-tter.



Fresh or semi-aged cheese made from carabao milk.

Keso Cariño Fresh CheeseMade from fresh carabao whole milk, vinegar, salt, and rennet. You get a cross of melt-in-your-mouth kesong puti and melt-in-the-oven mozzarella.

Baby Boo (6pcs *15g – P227)They have the Mamaboo, which looks like a ball of fresh mozzarella, and the Babyboo, a bite-size version, very light and melts in your mouth. 

Gourmet Keso (Semi-aged Cheese)They also have the full-bodied flavor semi -aged cheese enhanced with herbs and spices. 


Thank you to our friend Jen Villoria for inviting us to the Calaboo launch!


CALABOORATIONS (Chef Collaborations)

Here are some of the many CalaBoorations by Chef Mon Eugenio and Chef Miko Aspiras demonstrating the many flavors you can create with CalaBoo products. 


Panna Cotta using Boo La la Boo-ter by Chef Miko Aspiras

Sauteed pandan leaves with cream, milk, gelatin and Boo la la Boo-tter! You get that thicker texture because it has more than the usual fat you would get in a pannacotta. 

Chef Miko personally loves the Carabao milk mixed with goat milk butter. It's butter that has a slight yogurty taste.  He doesn't just use it for his bread, but also incorporates it into his yummy dessert!



Butter cookies using Yogi Boo Honey Boo Love by Chef Miko Aspiras.

You can find Chef Mikko's CalaBoo creations using Boo lala Boo-tter on his bread selections at all Le Petite Souffle branches and the Yogi Boos at Chef Miko's new Bakery The Workshop by Le Petite Souffle opening this December. 


Champurrado with tuyo enriched with Calaboo Fresh Carabao's Milk by Myron's Place.


Breaded Keso Carino Baby Boo by Myron's Place.


Browned BooLala Boo-tter Garlic Pasta topped with MamaBoo by Myron's Place


CalaBoo YogiBoo Cucumber Raita by Myron's Place.


Marinated Chicken Skewers drizzled with YogiBoo by Myron's Place.

You can taste Chef Mon Eugenio's creations at Myron's Place at Ascott Makati with his CalaBoo Cheese Salad using the bite-size Baby Boos as an initial CalaBoo dish they'll incorporate in the Menu. 




We are very proud of our Gawad Kalinga's Enchanted Farm family for proving to the world that Filipino dairy can compete with high-quality Carabao's Milk products!


Congratulations Marie P. Cavasora, Founder of CalaBoo and the team for giving us another reason to love carabao milk!

You can find CalaBoo Creamery's products at Lifescience Center in BGC, the Salcedo Weekend Market and the soon to open Chef Miko's Workshop by Le Petite Souffle at Mega Fashion Hall.


GK Enchanted Farm Angat, Bulacan
Mobile: +63 997 732-3544


Live an Awesome Life,

ABI of Team Our Awesome Planet

Disclosure: We were guests at the launch of CalaBoo Creamery. I wrote this article with my biases, opinions, and insights. 

P.S. Awesome meeting Thomas Graham, author of the Genius of the Poor and watch out for our feature collaboration with MAD Travel!

The debate about whether margarine or butter is best for your health is ongoing. In this article, we discuss the pros and cons of margarine and butter and ask which is best for our heart. Unfortunately, there is no clear-cut answer.

Butter is a dairy product made by churning cream or milk to separate the solid components from the liquid. Butter is commonly used in cooking, baking, and as a spread.

Margarine was developed as a substitute for butter and is made from plant-based oils, such as canola oil, palm fruit oil, and soybean oil.

Heart health is a common concern; as such, making the best dietary choices is an important issue. Here we will help decide whether butter or margarine is best.

Fast facts on butter vs. margarine:
  • The choice is really between trans fats (margarine) or saturated fats (butter).
  • Trans fats raise bad cholesterol (LDL), whilst lowering good cholesterol (HDL).
  • Saturated fats raise bad cholesterol (less so than trans fats) and do not affect HDL.

Butter vs. margarine: How to choose

The decision of whether to choose butter or margarine is dependent on the individual and their specific dietary needs.

Maintaining proper nutrition is a personal undertaking. What makes sense for one person might not be in the best interest of the next.

What's the difference between butter and margarine?

Butter, pictured here, has a firmer consistency than margarine and contains more saturated fat.

The most important difference is that butter contains saturated fat and many margarines contain trans fats.

Trans fat raises LDL (bad) cholesterol significantly while lowering HDL (good) cholesterol.

Saturated fat also raises LDL (bad) cholesterol, but less than trans fats, and does not affect HDL.

There is not a truly healthful option when it comes to butter or margarine, but the following tips can help make choosing the best butter or margarine easier:

  • Look for margarine with the least amount of trans fat - preferably 0 grams - and be sure to check the ingredient label for partially hydrogenated oils.
  • Be aware that food companies can claim a product contains zero trans fat as long as it contains less than 0.5 grams per serving.
  • If the margarine contains partially hydrogenated oils, it will contain trans fat even if the label claims 0 grams.
  • If buying butter, choose grass-fed when possible.
  • Choose a brand that tastes good - this depends on the individual, but if a person doesn't like it they are likely to use too much to compensate for bland or missing flavors.
  • Trans fats harden at room temperature, so the harder the margarine, the more trans fats it contains.

Adding butter to foods adds calories you may not necessarily think about. That being said, butter can be important in a meal because it adds a fat source. Our body needs fat to function and absorb nutrients; fat also provides a feeling of satiety in meals - if you eat a meal without any fat, you are likely to feel hungry again shortly after.

Cholesterol is found only in animal products, and coconut and palm oil. Most margarines contain little or no cholesterol, whereas butter contains a significant amount of cholesterol.

Butter facts and nutritional breakdown

One tablespoon of butter contains:

  • 100 calories
  • 12 grams of fat
  • 7 grams of saturated fat
  • 0.5 grams of trans fat 31 milligrams of cholesterol
  • 0 grams of carbohydrates
  • 0 grams of sugar

Butter is simply made of pasteurized cream. Sometimes, salt is added. In countries where cows are grass-fed, butter consumption is associated with a dramatic reduction in heart disease risk.

Grass-fed dairy products are much higher in Vitamin K2 and omega-3 fatty acids, both of which are important for heart health. Grass-fed butter also contains conjugated linoleic acid (CLA), which helps improve body composition and protect against cancer. Short and medium-chain triglycerides are also present which are helpful for the gut bacteria, immune function, and metabolism.

Regular or non-grass-fed butter contains significantly less, if any, of these nutrients.

Types of margarine

Margarine, pictured here, is soft even when refrigerated and contains more trans fats than butter.

Margarines can contain a range of ingredients. Salt and other compounds that keep the flavor and texture of margarine acceptable to the consumer such as maltodextrin, soy lecithin, and mono- or diglycerides are commonly added.

Oils such as olive oil, flaxseed oil, and fish oil may also be used.

Some kinds of margarine are meant to be used as a spread only and should not be used for baking or cooking.

Below we give the nutritional outline of three common types of margarine.

Stick margarine

One tablespoon of stick margarine contains:

  • 80-100 calories
  • 9-11 grams of fat
  • 2 grams of saturated fat
  • 1.5-2.5 grams of trans fat
  • 0 grams of cholesterol
  • 0 grams of carbohydrates
  • 0 grams of sugar

This type of margarine may contain slightly fewer calories than butter, but it does often contain trans fat.

Light margarine

Light margarine contains:

  • 40 calories
  • 5 grams of fat
  • 1-1.5 grams of saturated fat
  • 0 grams of trans fat
  • 0 grams of cholesterol
  • 0 grams of carbohydrates
  • 0 grams of sugar per tablespoon

Light margarine contains a higher percentage of water than traditional margarine, making it lower in calories and fat. Even though it contains less saturated and trans fat than regular margarine, it may still contain some partially hydrogenated oils.

Margarine with phytosterols

Margarine with phytosterols contains:

  • 70-80 calories
  • 8 grams of fat
  • 2.5 grams of saturated fat
  • 0 grams of trans fat
  • 0 grams of cholesterol per tablespoon
  • 0 grams of carbohydrates
  • 0 grams of sugar

Phytosterols are plant-based compounds that are similar in structure to cholesterol. Because of this, they compete with cholesterol for absorption in the body, reducing cholesterol absorption and therefore reducing blood cholesterol. Margarines with phytosterols contain a blend of oils such as olive oil or flaxseed oil.

While a hydrogenated, trans-fat containing margarine is never recommended, the choice between butter and non-hydrogenated margarine is less clear. Your own health goals, medical conditions, and taste preferences can guide you.

Having both on hand, and alternating margarine with grass-fed butter might allow you to reap the benefits of both without contributing to excessive saturated fat intake.

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