butter 50 gms
Rich in fat-soluble vitamins (A, D, E, K2) and butyric acid; contains conjugated linoleic acid (CLA) in grass-fed varieties, which may have anti-inflammatory properties.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or milk until the butterfat coalesces into a solid mass. A dairy product with ancient origins in the Fertile Crescent, it consists of at least 80% butterfat by weight, with the remainder comprising water and milk proteins. The color ranges from pale yellow to deep golden, depending on the animal's diet and breed; grass-fed butter tends toward richer hues due to higher carotenoid content. Cultured butter, made from fermented cream, possesses a more complex, tangy flavor profile compared to sweet cream butter.
European-style butters typically contain 82-86% fat and produce flakier pastries and richer sauces, while American butter generally contains 80% fat. Clarified butter (ghee), produced by removing water and milk solids through gentle heating, is shelf-stable and widely used in Indian cuisine.
Culinary Uses
Butter functions as both a cooking medium and an emulsifying agent across virtually all culinary traditions. It is essential for baking, where its solid fat creates laminated layers in pastries, croissants, and puff pastry; melted butter serves as a base for sauces (béchamel, hollandaise, brown butter) and enriches soups and vegetables. In savory cooking, butter is used for sautéing, browning proteins, and finishing dishes, while its milk solids develop complex, nutty flavors when heated to beurre noisette (brown butter). Clarified butter and ghee are preferred in high-heat applications and are staples in South Asian and Middle Eastern cuisines.