It is made by churning milk or cream to separate the fat globules from the buttermilk.
Salt and food colorings are sometimes added to butter.
Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.
Our best butter ready with
Fat: 11.5 g
Saturated: 7.3 g
Protein: 0.1 g
Sugars: 0.01 g
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