Also known as:
Makhan, Venney, Venna.
Butter is a dairy product made by churning fresh or fermented cream or milk. It consists of butterfat, milk proteins and water. It is made from cow’s milk, but it can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. It generally has a pale yellow colour, but varies from deep yellow to nearly white. Salt, colouring, flavouring and preservatives may be added.
Commonly used in:
It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying.
Butter is an excellent source of Vitamin A and other fat-soluble vitamins such as Vitamin D, E and K. It is a great source for minerals such as manganese, chromium, zinc, copper and selenium, which is incidentally, a powerful antioxidant. It is also a great source of iodine and contains healthy fatty acids. It has a perfect balance of omega-3 and omega-6 fats. It also has an excellent source of good cholesterol.