butër

Butër is a dairy fat product obtained by churning cream to separate fat from the liquid. It is commonly used as a spread and as an ingredient in cooking and baking, and for finishing sauces and pastries. The process of turning cream into butter distinguishes butër from buttermilk, margarine, and clarified butter.

Production involves separating cream from milk, optionally pasteurizing or culturing it to add tang, then churning until fat globules coalesce into butter. The solid butter is washed, sometimes tempered, salted or unsalted, and formed into blocks or sticks. The liquid remaining after churning is buttermilk.

Composition: Butter typically contains around 80% fat, about 15–18% water, and milk solids. It provides fat-soluble vitamins and has a high content of saturated fat. Nutritional values vary with cream richness and salt content.

Uses: In cooking, butter adds flavor and texture to breads, pastries, sauces, vegetables, and meats. It is essential in baking for creaming and tenderizing doughs. In Albanian cuisine and broader European cooking, butër is commonly used for sautéing and finishing dishes.

Storage: Butter should be kept refrigerated to maintain quality and prevent rancidity; it softens at room temperature and can smear easily. Unopened butter typically lasts several weeks to months in the fridge, and it can be frozen for longer storage.

History and varieties: Butter has a long history in Europe and many dairy cultures. Regional variations include salted and unsalted forms and cultured butters with a tangy flavor. Modern production uses both traditional churns and mechanical processing.