Lusciously creamy and rich, milk fat elevates dishes with its velvety texture and luxurious mouthfeel. It adds depth and roundness to flavors, making every bite feel indulgent.
Where it comes from
Milk fat has been cherished since ancient times, playing a vital role in various cultures. Its use in butter and cream is historic, reflecting the importance of dairy in human sustenance.
In the kitchen
Milk fat is essential in baking and cooking, providing moisture and richness to pastries, sauces, and desserts. It enhances flavor profiles and contributes to an inviting, creamy texture.
Across cuisines
Milk fat, or butterfat, is the fatty portion of milk, used to enrich the flavor and texture of dishes. It is a key component in making butter, cream, and cheese. Milk fat adds richness to sauces, pastries, and desserts.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
