Butter is a dairy product composed primarily of milk fat, water, and trace proteins, giving it a rich mouthfeel and a melting point around 32 °C (90 °F). Its high saturated‑fat content makes it an excellent solid fat for sautéing, baking, and emulsifying sauces.
When heated, butter separates into clarified butter (milk solids) and water; the clarified portion, known as ghee, tolerates higher temperatures without burning, which is why chefs often brown butter to develop nutty aromas.
Nutritionally, each gram of butter provides roughly 7.17 kcal, a value derived from its fat composition. This relationship can be expressed mathematically, allowing quick calorie estimations for any given weight.
What is butter made of?
How does butter separate when heated?
What is ghee?
Why do chefs brown butter?
What is the melting point of butter?
How does butter affect cooking?
What are the nutritional aspects of butter?
Results are for informational purposes only and do not constitute professional advice.