Butter
Japanese Name:
バター
Romaji Name:
bataa
Description
↓↓
Butter is a dairy product made by churning cream or milk to separate the solid fats from the liquid (buttermilk). It is one of the most commonly used ingredients in cooking and baking, known for its rich flavor, creamy texture, and versatility. Butter is widely used for frying, baking, and as a spread on bread or toast. It has been a staple in many cultures for centuries, valued not only for its culinary uses but also for its nutritional properties and cultural significance.
History
↓↓
Butter has been made and used by humans for thousands of years, dating back to ancient times.
It is believed that butter production started around 2000 BCE in regions like Mesopotamia and Central Asia.
Early butter was made by churning milk from domesticated animals such as cows and goats.
In ancient cultures, butter was used both as food and for medicinal or religious purposes.
During the Middle Ages, butter became a common ingredient in European cuisine.
The invention of butter churns improved production efficiency in the 19th century.
Today, butter is a widely used dairy product enjoyed around the world in cooking and baking.