Butter or butter water emulsion is fat, whey obtained as a result of washing and kneading of clusters of fat globules, which are formed by the whipping of the cream is suitable for consumption and with or without biological maturation produced by specific bacteria.
Not to be confused with shortening that is just vegetable oil solidified after being subjected to a hydrogenation process. This is used for the production of margarine and can be harmful if it contains large proportion of trans fatty acids.
It is difficult to develop homemade butter. Just whip the cream with a spoon or wooden spatula up and down to assemble and then continue beating. With mixer is even easier and faster. The final appearance is usually given with a cast of butter which gives it a more attractive for air to consumers.
The clarified butter, ghee or ghi as India, is obtained by decanting the melted butter. More time is better retained and enduring high temperatures, so it is used in numerous culinary preparations.
