Butter: Difference between revisions
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[[File:Een_Hollands_ontbijt,_Floris_van_Schooten,_17de_eeuw,_Koninklijk_Museum_voor_Schone_Kunsten_Antwerpen,_836.jpg|thumb|Floris van Schooten]] |
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Revision as of 18:51, 11 April 2021
 | This article does not have any sources. (April 2021) |
Butter is a dairy food. It is made by moving the cream from whole milk for a long time. The fat in the milk separates from the liquid. The fat is butter.
Butter is often put on on bread, as a main ingredient in biscuits, as a shortening agent in some baking and cooking recipes, and for frying foods.
Often, butter is made from cows' milk, butter can also be made from the milk of other mammals, like sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter.
Many people use butter in their foods instead of oil.
It has a melting point of about 45 °C (113 °F).
Type
Cultured butter is a butter made from a fermented cream. Sweet cream butter is butter made from pasteurized fresh cream. Raw cream butter is butter made from fresh or cultured unpasteurized cream.
Other websites
Media related to Butter at Wikimedia Commons
