/ 300 g butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly when made from grass-fed milk. Contains short- and medium-chain fatty acids, including butyric acid, which supports digestive health.
About
Butter is an emulsified dairy product produced by churning cream or milk to separate the butterfat from the buttermilk. It consists of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids, with a pale yellow to deep golden hue depending on the feed and breed of dairy cattle. Butter has been produced for thousands of years across cultures with dairy traditions, with evidence of its manufacture dating to ancient Mesopotamia and the Indian subcontinent.
The flavor of butter ranges from sweet and delicate to rich and nutty, with variations based on the source milk, season, and production methods. European-style butters typically contain 82-86% butterfat and are prized for their creamy texture, while American butters are usually 80% butterfat. Some regional varieties, such as Irish and French butters, are known for their superior flavor due to grass-fed cattle and higher butterfat content.
Culinary Uses
Butter is one of the most fundamental cooking fats across global cuisines, serving both structural and flavor-enhancing roles. It is essential in baking for creating tender crumb structures and flaky pastries, and in cooking for sautéing, pan-frying, and finishing sauces. In French cuisine, butter is the foundation for classical sauces like beurre blanc and beurre noir. Across cuisines, clarified butter (ghee) is valued for its high smoke point and extended shelf life. Butter is also used as a table condiment for bread and vegetables, and in compound butters (infused with herbs or seasonings) for finishing dishes.