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Butter, the condiment without which breakfast and baking are incomplete, has an absolutely intriguing past. Butter consists of water, milk proteins, and butterfat and is churned from either milk or fermented cream. But the way butter is made has changed much over the years.
Butter has been around since the start of western civilization. In the Hindu culture, a type of clarified butter called ghee is as old as three thousand years. In the Roman Empire, butter was popularised because of its medicinal properties and consumed during coughs. They even spread it across the knees to cure aches. Even, the Bible mentions butter.
According to food scientists, butter was made by accident. The tale goes that a Nomad had tied a sheepskin bag containing milk onto a horse. As the horse moved vigorously, the bag did too. And so, the milk began churning and solidified into something solid and creamy. Hanging a bag of milk to create butter is one of the oldest ways to make it. Something to note is that at the time, it wasn’t cow milk butter but instead milk from yak, sheep, and goat.
Climate favored the production of butter in the colder regions of Europe. But there are indications that dictate butter was used in the Middle East as well. So, while it is assumed that a Nomad created butter it is hard to say where exactly the invention was made.
By the Medieval Era, butter was everywhere. Everyone wanted it and everyone could have it, be it the rich Aristocrats or the poor peasants. Whenever a dish needed complexity or richness, butter was added. In fact, in the 1800s, butter became so loved that Napoleon demanded a French Chemist to make a butter-like spread. And from Europe, soon enough, butter spread to America through immigrants. In India, butter came through the Middle East, and under British Rule, its usage further expanded.
