The word butter derives (via Germanic languages) from the Latin butyrum, which is the latinisation of the Greek βούτυρον (bouturon) and … See more

Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as … See more

In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically. Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), … See more

Butter has been considered indispensable in French cuisine since the 17th century. Chefs and cooks have extolled its importance: Fernand Point said "Donnez-moi du beurre, … See more

Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) … See more

Elaine Khosrova traces the invention of butter back to Neolithic-era Africa 8,000 BC in her book. A later Sumerian tablet, dating to approximately 2,500 B.C., describes the butter … See more

Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter compartment" found in many refrigerators may be … See more