/ 50 g butter

Butter is an emulsified dairy product produced by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating from ancient pastoral cultures, butter is composed of approximately 80-82% milk fat, 16-17% water, and 1-2% milk solids in most commercial varieties. It exists as a solid fat at room temperature and becomes plastic (spreadable) when slightly warmed. The flavor profile ranges from sweet and mild in lightly salted butter to rich and slightly tangy in cultured or European-style butters, which undergo fermentation before churning.

Butter quality and characteristics vary significantly by source: cow's milk dominates global production, but buffalo, goat, and sheep milk butters exist in specialized markets. The color ranges from pale yellow to deep golden depending on the diet of the dairy animals and seasonal variations. Clarified butter (ghee) and brown butter represent important variants with distinct applications and flavor profiles.

Butter serves as a fundamental cooking fat and flavor agent across nearly all cuisines, functioning in both savory and sweet applications. It is essential in French cooking for sauces (beurre blanc, beurre noir), in baking for laminated doughs (croissants, puff pastry), and as a finishing agent to enrich risottos, vegetables, and sauces. In Asian cuisines, clarified butter (ghee) is integral to Indian and Middle Eastern cooking, while in Nordic and Northern European traditions, butter is the primary cooking fat. Beyond cooking, butter is spread on breads, used as a base for compound butters with herbs and spices, and incorporated into pastries, cakes, and confections.