.5 oz of churned butter<br />
Butter is primarily composed of saturated fat but contains fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. A 0.5 oz (14g) portion provides approximately 100 calories and 11g of fat, with minimal protein or carbohydrates.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream—the fatty layer that rises to the top of milk. This ancient dairy product, with evidence of production dating back to 2000 BCE in Mesopotamia, is created through the mechanical agitation of cream until the fat globules coalesce into a solid mass, separating from the liquid buttermilk. Butter's flavor profile ranges from delicate and sweet in fresh butter to rich and complex in cultured varieties, which are produced by fermenting cream before churning. The fat content is approximately 80–82%, with the remainder composed of water and milk solids that contribute to browning and flavor development during cooking.
Culinary Uses
Butter serves as a fundamental cooking fat and finishing ingredient across global cuisines. In European cooking, it is essential for baking, sauce-making, and sautéing, providing both richness and browning capability. Indian, Middle Eastern, and South Asian cuisines rely on ghee—clarified butter—for its higher smoke point and concentrated flavor. Butter is used to finish dishes (monter au beurre), emulsify sauces, create flaky pastries and pie crusts, and add richness to both savory and sweet preparations. The choice between salted and unsalted butter, along with European-style higher-fat varieties, depends on the application and desired flavor balance.