/ 75 g butter
Rich in fat-soluble vitamins A, D, E, and K2 (particularly in grass-fed butter), and contains butyric acid, a short-chain fatty acid with potential metabolic benefits. Contains approximately 717 calories per 100 g, with minimal protein or carbohydrates.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk until the fat globules coalesce. Originating from the domestication of dairy animals thousands of years ago, butter is now produced worldwide, with significant variations based on the feed and breed of dairy cattle. The color ranges from pale yellow to deep golden, depending on the season and diet of the dairy animals; grass-fed butter tends toward deeper golden hues due to higher carotenoid content. Flavor profiles vary from sweet and mild in butter made from pasteurized cream to more complex and tangy in butter made from cultured or fermented cream. Traditional European butter typically contains 80-82% butterfat, while American butter often contains 80-81%, though composition can vary slightly by region and production method.
European-style cultured butter, made from fermented cream, develops distinctive tangy and nutty notes that distinguish it from sweet cream butter. Clarified butter, or ghee, represents a further refinement, with milk solids and water removed to create a product that is 99-100% pure butterfat.
Culinary Uses
Butter serves as a foundational ingredient in both sweet and savory cooking across virtually all culinary traditions. In baking, butter creates structure and tenderness in pastries, cakes, and cookies through its emulsification and lamination properties; croissants, puff pastry, and pie doughs are particularly dependent on butter's specific melting characteristics. In savory cooking, butter is used for sautéing, browning, sauce-making, and finishing dishes, where it contributes both flavor and richness. Beurre blanc, béarnaise, and other classic French sauces depend fundamentally on butter's capacity to emulsify with acidic or watery liquids. In European cuisines, butter is the primary cooking fat; in other traditions, it features prominently in specific applications such as Indian gravies, Middle Eastern pastries, and East Asian noodle dishes. Clarified butter (ghee) is particularly valued in South Asian and Middle Eastern cooking for its high smoke point and extended shelf stability.