Butter

Butter is a pale to deep yellow dairy fat formed by churning cream into a smooth, pliable solid. It melts to a glossy pool with a warm, sweet-cream aroma, browns as milk solids toast, and lends rich body and sheen to foods; it is used for baking, sauteing, pan sauces, and spreading, and is sold as sticks, blocks, or cultured European-style styles.

Butter emerged wherever cream was available, becoming a staple across Northern Europe and parts of the Middle East and South Asia. Modern production centers on cow's cream separated by centrifuges, with sweet-cream and cultured variants now widely produced and traded globally.