Butter contains 80% fat, 15-17% water, and 1-2% milk proteins. Fatty acids include saturated (solid) and unsaturated (liquid) types. Melting point ranges from 32-35°C (90-95°F)
Ireland's butter is made from grass-fed cows without hormones or antibiotics. Beurre d'Isigny is golden yellow from French pasteurized milk. Trabzon butter combines pasteurized milk cream and butter cultures. Ghee is clarified butter from India, considered a superfood. Beurre d'Ardenne is traditional Belgian butter from 1800s
Butter was invented during WWII and initially stored in larders. Only wealthy people could afford freezers, which were kept in garages. Butter dishes were a joy in the cellar before fridges