Often made at home (especially in Indian kitchens as “makhan”), from fresh cream/malai. Lower processing, fewer additives, milder colour and flavour.

Commercially processed, often from cows grazing on rich pastures (or milk adjusted), with higher fat content, sometimes added salt or processing to improve shelf life and colour.

Yellow butter gets its golden hue from milk fat rich in β-carotene, typically from grass-fed cows. White butter comes from milk with lower β-carotene (often from grain-fed cows), so the butter is paler.

1 tablespoon of white butter has around 70 kcal, while yellow butter has about 102 kcal.

Yellow butter may have added salt and slightly more saturated fat in some processed versions, whereas white butter is typically simpler. But both are high-fat foods — moderation is key.

Use white butter when you want a milder flavour (so it doesn’t dominate your dish), or when you prefer simpler ingredients and less processing. Great in baking where you don’t want strong colour or flavour changes.

When you want a richer taste, buttery colour, and more flavour punch — ideal on toast, or in dishes where colour/appearance matters. Just check the salt & additives first.

Not always. The yellow colour often comes from a grass-fed cow diet (a good thing), but colour alone doesn’t guarantee quality. If looking to gain healthy fats, nut butters are great alternatives.

Because of differences in processing and composition, white butter (milder flavour/colour) gives more consistent results in baking where colour matters. Yellow butter adds richness but may affect flavour and salt balance.

Want neutral colour/flavour for sensitive dishes → White butter
Want rich buttery colour & flavour for spreads, finishing dishes → Yellow butter

Whichever you choose, check ingredients, salt content, and enjoy in moderation.