butter - 150 gm

Butter is a dairy fat product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. It consists of at least 80% milkfat by weight, with the remainder comprising water and milk solids, and is primarily derived from bovine milk. The churning process breaks down the fat globule membranes, causing the fat crystals to coalesce into a solid or semi-solid emulsion. Butter is characterized by its pale yellow to golden color (depending on the diet of the dairy cows and the season), rich creamy flavor, and smooth, spreadable texture at room temperature. European-style butters typically contain higher fat content (up to 86%), while American butter standards mandate a minimum of 80% butterfat.

Butter serves as a fundamental cooking fat and flavor agent across nearly all culinary traditions. It is essential for baking, where it creates flaky pastries, tender cakes, and crisp cookies through its ability to coat flour particles and trap air during creaming. In savory cooking, butter is used for sautéing, pan-frying, and finishing dishes, contributing a rich, nutty flavor when browned. It is also integral to French mother sauces like beurre blanc and hollandaise. Butter can be clarified (ghee) for high-heat cooking and is commonly served as a condiment for bread, vegetables, and grains across European, North American, and Indian cuisines.