Butter is a classic dairy product with a rich, creamy flavour made by churning cream. It has played an important role in the kitchen for centuries and is used for frying, gentle cooking, spreading, and giving dishes extra flavour and softness.
Origin: dairy product
Animal source: usually cow
Plant type: not applicable
Use: fat product made from cream
Description
Butter is made by churning cream until the milk fat separates from the liquid. This creates a natural fat product consisting mainly of milk fat, together with a small amount of water and milk solids. This composition gives butter its characteristic flavour, aroma and texture.
The flavour of butter can vary depending on the type and method of production. Some butters are soft and mild, while others are richer, creamier or slightly salty. The animals’ feed, the season and the way the cream has been processed can also influence the final product.
Types of butter
When butter is mentioned in the kitchen, it usually refers to the pure product made from cream. Within that category, however, there are different types. Unsalted butter is widely used in cooking and baking, while salted butter is especially known as a table butter and flavouring. There are also traditionally made varieties such as farmhouse butter and raw milk butter.
Clarified butter and ghee are also related to butter, but these are processed forms in which most of the water and milk solids have been removed. As a result, they behave differently during cooking. On this page, the focus is on the pure product: real butter made from cream.
In the kitchen
Butter is highly versatile and is used in both savoury and sweet dishes. It adds a rich flavour to vegetables, potatoes, fish, meat and sauces. Butter also plays an important role in pastries, doughs and desserts because of its creamy flavour and the soft texture it provides.
When heated, butter melts quickly and develops a characteristic aroma. This is why butter is much loved for frying vegetables, finishing purée and making classic sauces. Butter is very suitable for cooking at low to moderate temperatures. For higher-heat cooking, people often choose clarified butter or combine butter with another fat.
Uses
- For frying and gentle cooking
- As a base for sauces
- In pastries, doughs and desserts
- On bread, toast and crispbread
- Over cooked vegetables and potatoes
- As a flavouring in purée, pasta and warm dishes
Storage
Butter is best stored well wrapped in the refrigerator. This helps preserve its flavour and prevents it from absorbing odours from other products too quickly. For longer storage, butter can also be frozen. Before use, let it come to temperature briefly so that it softens and becomes easier to work with.
