boter

Boter is a dairy product produced by churning cream to separate fat from the liquid, yielding a solid emulsion that can be spread and used in cooking. In Dutch, the word for this product is boter. Butter typically contains about 80 percent fat, with the remainder consisting of water and milk solids. It can be salted or unsalted, and cultured varieties are common in some regions.

Most butter is made from pasteurized cream. After separation, the cream is churned until fat droplets coalesce and separate from the watery whey. The fat is then washed to remove remaining milk solids, cooled, and formed into blocks or sticks. Salt may be added for salted butter, and cultures may be introduced to produce cultured butter with a tangier flavor.

Common forms include unsalted butter, salted butter, and cultured butter. Butter is used for frying, sautéing, baking, and as a spread; it also adds flavor and texture to sauces and pastries. Related products such as clarified butter or ghee are made by removing water and solids; these are not butter in the strict sense.

Butter is energy-dense and high in saturated fat, with a supply of fat-soluble vitamins such as A and D. A typical serving provides a modest amount of calories and fat. It should be refrigerated and can be frozen for longer storage. Exposure to light and heat can lead to flavor changes and rancidity, so kept in a cool, sealed container.

Butter has been produced for centuries in many culinary cultures, with regional differences in salting and cultured flavors shaping its use in cooking and baking.