/ 0.25 g butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. Contains butyric acid and conjugated linoleic acid (CLA), compounds with potential metabolic significance.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk until the fat globules coalesce and separate from the buttermilk. Originating in ancient dairy cultures, butter is composed primarily of butterfat (80-82% in standard butter), with the remainder being water and milk solids. The flavor profile ranges from neutral to rich and nutty depending on the milk source, feed, and production method. Cultured butter, made from fermented cream, develops a more complex, slightly tangy character, while clarified butter (ghee) represents a refined form with nearly all water and milk solids removed.
Culinary Uses
Butter serves as a foundational cooking fat and flavor enhancer across virtually all culinary traditions. It is used for sautéing, frying, baking, and emulsifying sauces (particularly in French cuisine, where beurre blanc and beurre noir are classical preparations). In baking, butter contributes to texture, flakiness, and browning through the Maillard reaction. It is finished on dishes as a final enrichment, melted over vegetables, or used in compound butters infused with herbs and aromatics for added depth.