butter

butter Made from separated cream by churning (sweet cream butter); legally not less than 80% fat (and not more than 16% water) of which around 60% is saturated, a small proportion (3%) polyunsaturated, the rest being mono‐unsaturated. Lactic butter is made by ripening the cream with a bacterial culture to produce lactic acid and increase the flavour (due to diacetyl). This is normally unsalted or up to 0.5% salt added. Sweet cream butter may be salted up to 2%. Butter supplies 72 kcal (300 kJ) per g; a 40‐g portion (as spread on 4 slices of bread) is a rich source of vitamin A and contains 32 g of fat, of which two‐thirds is saturated; supplies 300 kcal (1260 kJ).

Clarified butter is butter fat, prepared by heating butter and separating the fat from the water. It does not become rancid as rapidly as butter. Also known as ghee or ghrt (India) and samna (Egypt). Process or renovated butter has been melted and rechurned with the addition of milk, cream, or water. Drawn butter is melted butter used as a dressing for cooked vegetables. Devilled butter is mixed with lemon juice, cayenne and black pepper, and curry powder. Ravigote butter is creamed with chopped fresh aromatic herbs (tarragon, parsley, chives, chervil), usually served with grilled meat. Green butter is mixed with chopped herbs and other seasonings to produce a savoury spread. Black butter is browned by heating, then vinegar and seasonings are added.