Difference between revisions of "Butter"
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'''Butter''' is churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastry|pastries]]. | '''Butter''' is churned [[cream]] of [[milk]]. An unctuous (usually) yellow solid [[fat]], often spread on [[bread]] or used in the production of [[cake]]s, [[biscuit]]s and [[pastry|pastries]]. | ||
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
Revision as of 01:51, March 8, 2009
Butter is churned cream of milk. An unctuous (usually) yellow solid fat, often spread on bread or used in the production of cakes, biscuits and pastries.
