Butter has a pH level around 6.1 to 6.4, making it slightly acidic. This acidity helps to preserve the butter and protect it from spoilage.
The pH level of cashew butter typically ranges between 5.5 and 6.5, making it slightly acidic to neutral on the pH scale.
6
the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic). When butter becomes old and rancid the pH gets lower and is tastable!
We Butter the Bread with Butter was created in 2007.
pH 1 is the most acidic, as it is closest to 0 on the pH scale. Lower pH values indicate higher acidity.
pH=6,4
neither pH
Cold butter is just butter that has been in the fridge.
It contains peanuts and perhaps a little salt. No dairy butter. No apple butter. No almond butter. No Shea butter. And for sure, no Antimony Butter!
You can test the pH of a solution using pH strips, pH meters, or pH indicator solutions. With pH strips, you simply dip the strip into the solution and compare the color change to a pH color chart. pH meters provide a digital pH value by immersing the electrode into the solution. pH indicator solutions change color based on the pH of the solution, allowing for a visual estimation of pH.