Butter

Butter is churned cream: a rich, creamy fat that adds flavor, gloss and tenderness to savory and sweet cooking.

Made from: Cream (churned)
Fat content: About 80 percent or more
Types: Salted, unsalted, cultured
Flavor: Creamy, sweet, lightly tangy if cultured
Related: Ghee (clarified butter)

History

Butter-making is ancient and is recorded in the Middle East, India and Europe. Nomadic herders churned it from milk in skins. In India, butter and ghee have long been used in food and ritual.

Where it comes from

Butter-making arose independently in several dairy-keeping cultures, from the Middle East and South Asia to Europe.

Where it is used most

France and Europe rely on butter for sauces and pastry; North Indian restaurant dishes such as butter chicken and paneer butter masala use it for richness; it is also used in baking worldwide.

Varieties and types

Unsalted butter gives you control of seasoning. Salted butter lasts a little longer. Cultured butter has a tangy flavor. White “makhan” is a fresh Indian-style butter.

Flavor and how to use it

Melt butter over medium heat; it browns and smells nutty if cooked longer. It burns more easily than ghee or oil, so a splash of oil helps when sauteing.

Buying, storing and substitutes

Keep refrigerated, wrapped to avoid absorbing odors, or freeze for longer storage. Ghee or a neutral oil can substitute in savory cooking.

Recipes that use it

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