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A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.

5
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I would expect this to vary by how much air the manufacturer whipped into their butter. I would recommend going by weight. Butter weighs about the same as water (obviously not exactly the same as it …
answered Mar 26 '11 by Sobachatina
5
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aperture that atomizes the fat and keeps it in solution. Although it seems like this might work with butter I doubt very much that this is a worthwhile solution (pun intended). What you want, therefore … , is to create an emulsion. Butter has some emulsifiers in it but I don't think it will be up to this task on its own. The idea with any emulsion is to blend emulsifiers into the liquid and then slowly …
answered Mar 7 '12 by Sobachatina
2
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Fat softens bread because it interferes with the gluten formation. It also gives the bread a richer flavor. Many breads, including standard sandwich bread, include fat for these reasons. Butter has …
answered Oct 21 '16 by Sobachatina
15
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Chill it. The butter will solidify and upon remelting the emulsion will be broken. I've never had a butter emulsion not break after chilling. …
answered Jun 5 '17 by Sobachatina
19
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I am skeptical that butter from yogurt is a thing. When yogurt is made the milk proteins denature and form a mesh that traps all the large molecules in the milk. Water, sugar, and some small … Indian recipes for making butter from yogurt: http://www.youtube.com/watch?v=_vK8hW_oSu0 In this case they made yogurt from heavy cream. The goal was a cultured butter- not easier butter. …
answered Jul 31 '13 by Sobachatina