Butter is a dairy product made by churning fresh or fermented cream or milk. It is an everyday food in many parts of the world. Butter consists of butterfat surrounding miniscule droplets consisting mostly of water and milk proteins. Butter from cow's milk is most common, but butter is made from the milk of other mammals as well, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added. Butter is used as a condiment and in cooking applications including baking, sauce making, and frying. Butter can be rendered to produce clarified butter or ...

Including:

• Butter - Butter making
• Butter - Types of butter
• Butter - History
• Butter - Worldwide
• Butter - Storage and cooking
• Butter - Health and nutrition
• Butter - Notes

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Unhomogenized milk and cream contain butterfat in the form of microscopic globules, each of which is surrounded by a membrane made of phospholipids (fatty acid emulsifiers) and proteins. These membranes are what prevent the fat in milk from pooling together into a single mass. Making butter involves agitating cream to damage the fat globule membranes, allowing the fats to come together and separate from the other parts of the cream. The specific details of how this is done can create butters with different consistencies, mostly due to the bu ...

See also:

Butter, Butter - Butter making, Butter - Types of butter, Butter - History, Butter - Worldwide, Butter - Storage and cooking, Butter - Health and nutrition, Butter - Notes

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Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. Typically it is produced by melting butter and allowing the different components to separate by density. Some solids float to the surface and are skimmed off; the water and the remainder of the milk solids sink to the bottom and are left behind when the butter fat is poured off. The non-butter fat components are discarded. Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some c ...

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Apple butter is a highly concentrated form of applesauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce. It was a popular way of using apples in colonial America, and well into the 19th century. The term "butter" refers to the thick, soft consistency, and its use as a spread for breads. Typically seasoned with cinnamon, cloves, and other spices, apple butter may be us

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Cocoa butter, also called theobroma oil, is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cocoa powder. Cocoa butter has only a mild chocolate flavor and aroma. It is the only cacao component used in the confection called white chocolate. Cocoa butter is one of the ingredients used to make real chocolate. It has a melting point of around 34 to 38 degrees Celsius (93 to 100 degrees Fahrenheit), rendering chocolate a solid at room te ...

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A butter churn is a mechanical device used to agitate milk cream until it becomes butter. Churning the cream brings its fat globules together and causes them to clump into lumps of butter. Many configurations of churns were used throughout history. The end-over-end churn stands about 4 feet high and swings on a central axle. The "barrel churn" was similar but rolled on its long axis. The Scottish churn (shown at right) is harder work than the end over end or barrel churn. A plunger or dasher has to be moved vigorously up

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The process of shaking up Whole milk (or cream) to make butter is known as churning, and various forms of butter churn have been used for the purpose. In Europe from the Renaissance until the Industrial Revolution, this was generally as simple as a barrel on rockers, which was rocked by hand. Afterward, mechanical means of churning were usually substituted. Churning butter - Butter churning. Butter is essentially the fat of the milk. It is usually made from sweet cream and is salted. However, it can also be ...

Including:

• Churning butter - Butter churning
• Churning butter - The creation process
• Churning butter - Historical reference

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This page is a candidate to be copied to the Wikibooks Cookbook. If the page can be edited into an encyclopedic article, rather than simply a recipe, please do so and remove this message. Otherwise, you can help by formatting it per the Wikibooks guidelines in preparation for the move. Butter tea, known as Po Cha, is a drink of the Tibetans, and is also consumed in Bhutan. It is made of tea leaves, butter and salt. Butter tea is an indispensible part of Tibetan life. Before work, a Tibetan will down s ...

Including:

• Butter tea - External link

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Bread and butter pudding is a traditional dessert popular in British cuisine. It is essentially a baked form of French toast. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. Some people may serve it with custard, but often the ...

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Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. Jam is often spread on bread and also as a culinary sweetener, for example in yogurt. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies, where they preserved fruit, but the Greek technique of preseving quinces by boiling them in honey was included in the Roman cook ...

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A dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffaloes, sheep or goats) for human consumption. A dairy farm produces milk and a dairy factory processes it. Dairy - History. Historically, the milking and the processing took place in the same place: on a dairy farm. People milked cows by hand, in some countries small numbers of cows are still milked by hand. Hand-milking is accomplished by grasping the teats (tits) in the hand and expressing m ...

Including:

• Dairy - History
• Dairy - Dairy processing
• Dairy - Simple dairying
• Dairy - Industrial production
• Dairy - Cream and butter
• Dairy - Skim milk
• Dairy - Casein
• Dairy - Cheese
• Dairy - Whey
• Dairy - Yogurt
• Dairy - Milk powders
• Dairy - Transport of milk
• Dairy - Considerations of size
• Dairy - Milking sheds
• Dairy - Milking machines
• Dairy - Milking shed layouts
• Dairy - Temporary milk storage
• Dairy - Processing facilities
• Dairy - Waste disposal
• Dairy - Diseases associated with the dairy industry

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Anna potatoes, or Pommes Anna, is a classic French dish cooked in a very large amount of melted butter. For that reason (even though the butter is eventually discarded), and because the initial preparation is quite meticulous and labor intensive, they are seldom prepared today in their original fashion. There are numerous modern recipes that are somewhat easier to prepare and that use much less butter. Other related archivesbutter

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About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering or arillus of the seed.

• Nutmeg - Culinary uses
• Nutmeg - Essential oils
• Nutmeg - Nutmeg butter
• Nutmeg - History
• Nutmeg - World production
• Nutmeg - Risks and toxicity

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In cooking, Beurre blanc ("white butter" in French) is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bearnaise sauce for a fish dish he was serving. See also. Beurre noir Beurre noisette Category: Sauces ...

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Ghee (Hindi घी, from Sanskrit ghṛta घृत "sprinkled") is a type of clarified butter important in Indian cuisine and tradition. Ghee is made by simmering unsalted butter in a large pot, until its water has been boiled off and its protein has settled at the bottom of the pot. This method of preparation gives it a somewhat nutty aroma that Western clarified butter does not have. The clarified butter is then spooned off, taking care not to distur ...

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The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States. More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to dissolve into liquids. Broma process cocoa also has a more intense taste than Dutch ...

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Churn may mean: Churn (river), a river running through Gloucestershire Butter churn, a device used for churning butter Churn rate, the average number of customers that leave a subscription service during a year Churn (economics), the process by which jobs are regularly created and destroyed as technology changes Churn (album), a 1993 music

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A croissant (IPA: [kʁwa'sɑ̃] listen ▶ (help·info) , anglicised variously as IPA: /krə'sant/, /kwa'son/, etc.) is a butter-laden flaky French pastry, named for its distinctive crescent shape. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and ...

Including:

• Croissant - Etymology
• Croissant - External link

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Cannabutter is an oil/fat/butter based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis along with the oil or butter and allowing the canabanoids (THC and others) to bond with the fat. The exact procedure for this varies greatly. The equipment necessary for the manufacture of cannabutter can be as simple as a sauce pan and spatula or as complicated as a double-boiler, or crock pot, and cheese cloth and funnel. Cannabutter is intoxicating but the high from ingested cannabis (like cannabutter or foods containing it) is reported to be somewhat ...

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