Butter is commonly a result of churning milk or cream. In the process, it separates the fat from the buttermilk. The manufactured variety also sometimes contains food colours and salt. When obtained from cows, it is golden yellow, and you can get white-coloured butter from buffalo’s milk. The butter’s smoking point is 1270 C. 

Butter usually melts when heated, hardens at less temperature, and butter, when refrigerated, develops into a hard solid. Butter is a natural source of fat-soluble vitamins like A, D, E, and K. Soluble fats in butter are easily digestible. It contains saturated and unsaturated fats. 

Removing water and milk solids makes clarified butter, commonly known as ghee. Making ghee at home is relatively common in India and other Asian countries. Ghee has a higher smoke point than butter and is better suited for cooking, frying and sauteing certain dishes.

BENIFITS

• Provides the long lasting enegry
• Helps in calcium absorpition
• Improvies digestion 
• Good for vision
• Aids in brain improvision for children
• Keeps the skin healthy