An oily, unctuous substance obtained from cream or milk by churning.
A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form of tiny droplets, perhaps some milk solids-not-fat, with or without salt (sweet butter); the texture is a result of working/kneading during processing at appropriate temperatures, to establish fat crystalline network that results in desired smoothness (compare butter with melted and recrystallized butter); used as a spread, a cooking fat, or a baking ingredient. Unsalted butter is preferred over salted butter because it permits greater leeway in seasoning recipes to taste. Butter will keep, well wrapped, for 1 month in the refrigerator or for up to 6 months in the freezer.
Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
Fat that has been removed from cow's milk. Normally it should contain more than 80% milkfat. Butter is available salted or unsalted. Whipped butter has had air added to make it softer and easier to spread, but should not be substituted directly with regular butter.
Made from pasteurized cream mechanically churned to separate the fat granules from the liquid buttermilk. Required to contain a minimum of 80% milk fat; the other 20% is water mixed with milk solids. Salt and colouring may be added.
Makhan butter/margarine Makhan Ingredient Name Alternate / Hindi Name(s) Ingredient Name Alternate / Hindi Name(s)
Butter is the most commonly used fat for cake-making as it creams well and has an acceptable flavour. Unsalted butter is best for use in baking biscuits, slices and cakes.
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
a superior moisturizer and an all-natural vitamin A cream containing remarkable healing properties for various skin aliments
A fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; melts into a liquid at approx. 98ºF (38ºC) and reaches the smoke point at 260ºF (127ºC).
fruits that are cooked down until they form a thick puree, sometimes containing added sweeteners and spices.
A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily and is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may be frozen for up to 6 months without deterioration.
A food product made exclusively from milk or cream or both, with or without common salt, containing not less than 80 percent by weight, of milkfat. Butter is made by churning the the milk or cream until it solidifies. The texture is a result of working/kneading during processing at appropriate temperatures, to establish a fat crystalline network that results in desired smoothness (compare butter with melted and recrystallized butter). Butter is used as a spread, a cooking fat, or a baking ingredient. Unsalted butter is preferred over salted butter because it permits greater leeway in seasoning recipes to taste. Butter will keep, well wrapped, for 1 month in the refrigerator or for up to 6 months in the freezer.
Butter is produced by churning fresh dairy cream into a semi-solid block. It is sold in a stick form or by the pound. Butter used for baking may be salted or unsalted. It is used by most bread bakers for its flavor, and provides a golden-brown color to the crust. (see wash) Back to the Top-C-C-C
Makhan Prepared item
Churned cream, often with salt added for flavor.
This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C.
use salted or unsalted (sweet) butter or substitute depending on your diet.
Butter can be purchased salted or sweet. For cooking purposes, sweet butter can be purchased, since salt can be added as needed to any recipe. For great results, replace butter with Crisco butter flavored shortening sticks.
A common thickener for a variety of sauces, often being added as a finishing agent for the sauce. It may be added to sauces as an emulsion, becoming a flavor enhancer and thickening agent for hot liquids, or it can be simply added to smoothen and soften the texture and flavour of a sauce.
Butter is a dairy product made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. As a result, butter is consumed daily in many parts of the world.