Churning milk or cream separates fat particles from protein to make butter. At room temperature, the result is a thickened mass of about 80% solid. Salt and food colorings are sometimes used. Nut kinds of butter, on the other hand, are made by grinding nuts into a paste and blending them with cow’s milk to create a consistency similar to butter.
Before it became the scapegoat for saturated fat, cow’s milk butter was a kitchen staple, but it has since been vindicated as a natural source of satisfying fat.