Facts about Butter

1. 08

   Churning cream into butter works by agitating fat globules until they clump together and separate from the liquid buttermilk.

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2. 07

   French butter production regulations established in 1925 required butter to contain minimum 82 percent butterfat, a standard that most European nations adopted within the following decade.

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3. 06

   Ghee, clarified butter used in Indian cuisine for over 4,000 years, contains virtually no lactose or milk solids, making it suitable for people with dairy sensitivities.

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4. 05

   During the 1911 butter shortage in New Zealand, the government imposed strict rationing that limited households to 2 ounces per person weekly, sparking widespread public outcry.

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5. 04

   At 32-35 degrees Fahrenheit, butter reaches its ideal consistency for spreading, a temperature range discovered through 19th-century dairy science standardization.

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6. 03

   Approximately 80 percent of butter's composition is fat, with the remaining 15-16 percent water and 1-2 percent milk solids, making it one of the most calorie-dense foods at 717 calories per 100 grams.

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7. 02

   Medieval European monks invented butter washing around the 12th century, a technique that removes buttermilk to extend shelf life and improve flavor.

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8. 01

   Producing one pound of butter requires approximately 21 pounds of milk, making it one of the most resource-intensive dairy products.

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