Butter

Lore & Background

Butter is produced by agitating cream, which damages the membranes around fat globules and allows the milk fats to conjoin, separating from the buttermilk. Variations in production create different consistencies, depending on the proportions of free butterfat, butterfat crystals, and undamaged fat globules. Churning produces small butter grains floating in buttermilk; the buttermilk is drained off, and the grains are pressed and kneaded together into a solid mass. Commercial butter is about 80% butterfat and 15% water, while traditionally-made butter may have as little as 65% fat and 30% water. Butter made from fresh cream is called sweet cream butter, which became common in the 19th century with refrigeration and mechanical milk separators. Cultured butter, made from fermented cream, is preferred in continental Europe, while sweet cream butter dominates in the United States and the United Kingdom. Clarified butter, including ghee, is produced by heating butter to remove water and milk solids, leaving almost-pure butterfat. Ghee is heated further to brown the milk solids, producing antioxidants that help protect it from rancidity, allowing storage for six to eight months. Salt has been added to butter since antiquity to help preserve it, particularly during transport. In modern times, salt may be added for taste, and food coloring such as annatto or carotene may be added for color. The word 'butter' derives from Latin butyrum, from Greek βούτυρον, possibly a compound of 'ox, cow' and 'cheese'.

Reader's Guide

Butter is a fundamental ingredient in global cuisines, valued for its flavor, texture, and versatility. Its significance lies in its dual role as both a spread and a cooking fat, essential in baking, sauce-making, and frying. The distinction between cultured and sweet cream butter reflects regional preferences and production methods, with cultured butter offering a fuller flavor due to fermentation. The development of refrigeration and mechanical separation in the 19th century made sweet cream butter cheaper and faster to produce, shifting consumption patterns in the United States and United Kingdom. Clarified butter and ghee extend butter's shelf life and alter its culinary applications, particularly in South Asian and Middle Eastern cooking. Butter's natural color varies from deep yellow to nearly white, depending on the animal's feed and genetics, though commercial coloring is sometimes added. The etymology of the word 'butter' traces back to ancient Greek and Latin, reflecting its long history. Protected geographical indications for certain butters, such as Beurre d'Isigny and Mantequilla de Soria, highlight regional traditions and quality standards.

Did You Know?

• Butter is a gel.
• Annatto is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent.
• Ghee can be kept for six to eight months under normal conditions.