While butter is made from the fat extracted from cows’ milk through different methods, the actual ordinary butter on the supermarket shelves is only about 80 per cent pure fat.  The other remaining 20 per cent consists of milk solids and water.

Due to of its rich, creamy, and mouth-filling feel and its sublime flavour, which no other product can come close to matching, butter is by far the preferred fat to use for nearly every preparation in the culinary arts as well as direct or indirect food consumption. That includes everything from sauce making to baking.

When heated, butter develops a magnificent nutty flavour. When butter is used as a cooking medium, it complements and enhances the flavours to the food that is being cooked in it. It also adds complexity to the flavour of sauces.