butter

Butter is a dairy product produced by churning cream to separate butterfat from the liquid phase. The result is a semi-solid emulsion of fat in water, with buttermilk as a by-product. Typical butter contains about 80% fat and 15–20% water, though composition varies by method and variety.

Production usually begins with cream that has been pasteurized and sometimes cultured. Sweet cream butter uses pasteurized fresh cream, while cultured butter is made from cream that has been fermented. Butter can be sold salted or unsalted; some regions offer flavored or cultured varieties.

Various forms include regular butter (salted or unsalted), cultured butter, whipped and light versions, and European-style butter with higher fat and lower moisture. Clarified butter is butter with milk solids removed, and ghee is a clarified butter that is simmered longer to remove water and solids.

In cooking, butter provides flavor and fat for sautéing, baking, and finishing dishes. Its fats assist emulsions and browning, but it has a relatively low smoke point compared with many oils, so high-temperature cooking may use clarified butter or blends.

Nutritionally, butter is rich in calories and saturated fat. It supplies fat-soluble vitamins such as A, D, E, and K, and contains small amounts of lactose and milk proteins, which can affect people with dairy allergies or lactose intolerance.

Storage and safety: Butter should be refrigerated; it can be kept frozen for longer storage. Protect from light and heat to prevent rancidity. Opened butter should be used within a few weeks for best quality.

Butter has a long history in many cuisines, with references dating back to ancient times and widespread industrial production starting in the 19th century. It remains a common dairy product used worldwide in cooking and baking.