Description

Butter

Butter is a dairy product made by churning milk or cream to separate the butterfat from the buttermilk. It is widely used in cooking, baking, and as a spread. Butter is rich in fats, giving it a creamy texture and a distinct flavor.

Key Features of Butter

1. Natural Dairy Product – Made from cow’s milk or cream through churning.
2. Rich in Fat – Contains about 80% butterfat, which contributes to its creamy texture and flavor.
3. Nutrient Content – Provides vitamins A, D, E, and K, essential for health.
4. Types of Butter – Includes salted, unsalted, cultured, clarified (ghee), and plant-based alternatives.
5. Melting & Solidification – Melts at around 32–35°C and solidifies in cold storage.
6. Flavor Enhancer – Adds richness to dishes, including pastries, sauces, and fried foods.
7. Cooking Versatility – Used for sautéing, baking, spreading, and making sauces.
8. Shelf Life – Can last for weeks when refrigerated and longer when frozen.
9. Health Considerations – Contains saturated fats; should be consumed in moderation.
10. Substitutes Available – Includes margarine, ghee, and plant-based spreads for dietary needs.