زبده - زبدة

This keeps my butter fresh for about 30 days, changing the lightly salted water every three days.

This may be a compound of βοῦς bous , "ox, cow" + τυρός turos , "cheese", that is "cow-cheese".

The of butterfat is around 200 °C 400 °F , so clarified butter or ghee is better suited to frying.

In the past, milk was simply left standing until the cream rose to the surface, at which point it was skimmed.

Grass-fed butter is made from the milk of cows that graze on pasture or are fed fresh grass.

A few downsides are outlined below.