Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan-frying. Butter consists of butterfat, milk proteins and water.
- Ideal with bread, parantha, roti, nans, sandwitches, pav bhaji, dals, rice, soups.
- Cookery preparations.