What make kosher butter to that of non-kosher?

The primary distinction between kosher butter and non-kosher butter lies in the production process and adherence to Jewish dietary laws (kashrut). Here's what makes kosher butter different:

1. Ingredient Selection: Kosher butter is made exclusively from milk that comes from cows that have been raised according to kosher guidelines. These guidelines include feeding the cows with kosher-compliant feed and ensuring that their environment meets certain standards of cleanliness.

2. Separation of Milk and Meat: In kosher food preparation, mixing meat and dairy products is prohibited. Therefore, kosher butter is made using milk from cows that have not been fed any animal-derived products, such as meat or bone meal.

3. Supervision and Certification: Kosher butter is produced under strict supervision by a rabbi or a kosher certification agency to ensure compliance with Jewish dietary laws. This supervision involves monitoring the entire production process, from the sourcing of milk to the packaging of the butter.

4. Salting Process: Kosher butter is typically salted to draw out any remaining traces of blood, which is considered non-kosher. This process enhances the purity of the butter from a kosher standpoint.

5. Equipment and Facilities: The equipment and facilities used to produce kosher butter must also adhere to kosher guidelines. Separate equipment and utensils are used to ensure no contact between dairy and non-kosher products.

6. Packaging and Labeling: Kosher butter is packaged and labeled with a kosher certification symbol or the word "kosher" to indicate its compliance with Jewish dietary laws.

It's important to note that kosher certification is not a measure of quality or taste, but rather a verification of adherence to specific religious dietary requirements. Non-kosher butter, on the other hand, may be produced using milk from animals that have been fed non-kosher feed or may contain other non-kosher ingredients, such as animal fats.