Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures. Most frequently made from cow’s milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. In general, most bakers prefer to use unsalted butter. This way they can control the amount of salt going into their baked goods. Unsalted butter is typically fresher as well because salt is a preservative and salted butter has a longer shelf life. This is another reason bakers often prefer unsalted butter over salted butter.
