Butter is a dairy product made from churned cream. It is a solid fat, usually about 80 percent butterfat and 20 percent water and milk solids. It is used in cooking and baking for flavor, texture, and richness. It is also used as a spread. The word comes from the Greek boutyron, meaning cow cheese. The product is ancient. The modern form is standardized. The taste is universal. Butter is the foundation of many cuisines. French cooking uses it generously. Indian cooking uses ghee, a clarified butter. American baking uses it in cakes, cookies, and pies.

Butter comes in several types. Sweet cream butter is made from fresh cream. Cultured butter is made from fermented cream, which gives it a tangy flavor. European-style butter has a higher butterfat content, usually 82 to 86 percent. Clarified butter, or ghee, has the water and milk solids removed, which raises the smoke point. Whipped butter has air incorporated, which makes it easier to spread. Each has its own use. The choice depends on the application.

Butter is made by churning cream. The agitation causes the fat globules to coalesce and separate from the buttermilk. The butter is then washed, salted, and worked. The process is simple. The result is rich. Butter is also a flavor. It browns when heated, developing a nutty aroma. It emulsifies sauces. It laminates pastry. It finishes steaks. It is not a health food. It is a pleasure. It is used in moderation. It is used with intention. It is the cook's best friend. It is the baker's secret. It is butter.