Made from churning cream, butter adds the soppy richness and tender texture to cakes, pastries and biscuits. It is an everlasting delight in any cuisine. It is usually served as a spread or used a condiment while cooking.
Frequently made from cow's milk, it contains butterfat, milk proteins and water. Butter can also be manufactured from other milk yielding mammals like sheep, goat, buffalo and yaks. Though it usually pale yellow in colour, it also varies from dark yellow to white.
The unmodified colour of butter depends on the animal feed. However, it is usually tampered by the addition of food colouring during the commercial manufacturing process. It remains as solid only when refrigerated.