The butterfat is the good stuff, the creamy part that we all know and love, and it's made up of around 80% fat (yep, you read that right, 80%). The remaining 20% is made up of water and milk solids, which are essentially the non-fat parts of the milk. Now, you might be thinking, "wait, isn't butter just a bunch of fat, why do I need to know this?", and to that, I say, knowledge is power (and also, you can impress your friends with your newfound butter expertise).
Now, let's talk about the different types of butter out there, because, yes, there are many. You've got your salted butter, your unsalted butter, your brown butter (which is just regular butter that's been cooked until it's all nutty and delicious), and even clarified butter (which is just butter with the milk solids removed). And, let me tell you, each one has its own unique uses and benefits (but, we'll get to that later).
