Firm butter

Firm butter is a type of butter with a solid and compact texture, ideal for use in recipes that require a fat that holds its shape during cooking or preparation. It is obtained by churning milk cream until the butter separates from the buttermilk, and is then refrigerated to maintain its rigid consistency.

This ingredient is fundamental in baking and cooking in general, as it adds flavor, moisture, and a creamy texture to dishes. Its firm consistency allows it to be used in shortcrust pastries, puff pastries, cookies, and cakes, where it is necessary for the butter not to melt easily before baking.

Butter originates from livestock, primarily cows. Its use dates back thousands of years and it is very common in various cuisines around the world.

Properties: Firm butter is rich in saturated fats, vitamins A and D, and provides energy. Its fat content helps improve the texture and flavor in culinary preparations, although it should be consumed in moderation due to its caloric content.

Synonyms in Latin American countries: manteca (in some contexts and regions), solid butter, unsalted butter (when referring to the firm type for baking), or simply "butter," distinguishing it from the creamy or melted type.