butter
Sign in to savethumb|Solid and melted butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
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Butter is a dairy product made by churning cream, consisting of about 81% butterfat and existing as a semi-solid at room temperature. It serves as a spread, condiment, and cooking fat in applications ranging from baking and sauce-making to pan frying.
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Article
22 sectionsContents
- Etymology
- Production
- Types
- Clarified butter
- Whey butter
- Protected-origin butters
- History
- Middle Ages
- Industrialization
- Alternatives
- Production
- Storage
- Packaging
- Bulk packaging
- United States
- In cooking and gastronomy
- Nutrition
- Health concerns
- See also
- References
- Further reading
- External links
thumb|Solid and melted butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring for color. Rendering butter, removing the water and milk solids, produces clarified butter (including ghee), which is almost entirely butterfat.