Butter

Butter is the fatty portion of milk, separated from various types of milk. Milk contains small fat globules that are lighter than water; when milk is left standing or processed by machine, these fat particles rise to the top or cluster together. The collected portion is called butter, while the remainder is termed buttermilk.

Butter is used in cooking and seasoning, and is a basic ingredient in margarine and some pharmaceuticals. The fat content in butter determines its name and uses; high-fat butter can be made after churning, while low-fat varieties are used in coffee and soups.

Separation methods

The simplest method is to leave milk in a still container for a period of time. The fat rises to the top and is then collected. Modern factories use centrifuges that rapidly spin the milk. The spinning force separates components of different density, increasing the precision of the fat content desired.

Types and fat content

International markets classify butter by its fat content: low-fat varieties used in coffee, medium types, and high-fat versions suitable for whipping. When high-fat butter is whipped, air enters and the fat forms a solid, stable structure. There is also fermented butter made with added bacteria that produce a distinctive flavor.

Use and storage

Butter spoils quickly if not refrigerated. Factories typically pasteurize it to reduce bacteria and then store it chilled. Butter that has undergone high-temperature heat treatment can last long periods even without refrigeration until opened. In cooking, butter provides richness to sauces and enhances the flavor of dishes.

Butter in Somali culture

Somali pastoral and agricultural communities obtain fat and ghee from camel, cattle, and goat milk, which they process at home. The common household method involves churning milk until the fat clusters together, then heating over fire to preserve the ghee for extended periods. The names and production methods vary across regions.