How to Use butterfat in a Sentence

butterfat

noun

• The mold gives Roquefort a sharp tang that livens up the high-butterfat creaminess of the sheep’s milk.
  — Joshua Levine, Smithsonian Magazine, 20 Nov. 2021
• The small-batch ice cream here is custardy and high in butterfat, made from the farm’s own milk and cream.
  — Globe Staff, BostonGlobe.com, 9 Aug. 2023
• Here's what happens: The milk solids separate from the butterfat and sink to the bottom of the pan.
  — Katie Bowlby, Country Living, 31 Oct. 2019
• Triple-crème: Soft cheese with added butterfat, like cream.
  — Marc Bona, cleveland.com, 26 June 2019
• Clocking in at 14 percent butterfat, the ice cream is made with milk from New England farms.
  — Globe Staff, BostonGlobe.com, 9 Aug. 2023
• The Whites, who no longer sell frozen treats, had an agreement with Fieldbrook that the ice cream would contain 14 percent butterfat.
  — Washington Post, 5 July 2018
• The butterfat that is left over after water and milk solids are removed, this is the only dairy allowed.
  — Molly Kimball, cleveland.com, 15 Aug. 2017
• Melting causes the milk solids and water in butter to separate from the butterfat.
  — Washington Post, 23 Apr. 2021
• In a deep pot, heat fermented dairy mixture to set curds, and collect the butterfat that separates.
  — Ali Bouzari, San Francisco Chronicle, 12 Apr. 2018
• As her flock of 100 ewes hit their last stretch of milking season, the pails are practically brimming with butterfat.
  — Naoki Nitta, San Francisco Chronicle, 10 Oct. 2022
• Air is crucial in ice cream: air bubbles contribute to ice cream mouthfeel in addition to the use of butterfat.
  — Ashton Yoon, Discover Magazine, 1 Aug. 2017
• Made in small batches daily from Vermont cream, the ice cream is 16 percent butterfat, extra-creamy with little air whipped in.
  — Globe Staff, BostonGlobe.com, 9 Aug. 2023
• Older cookbooks may refer to it as butterfat, while recent recipes may use the more-common term milkfat.
  — Jennifer Rude Klett, Milwaukee Journal Sentinel, 12 Aug. 2020
• Ghee is butter that has been heated and clarified—that is, had its milk solids and water removed to produce pure butterfat.
  — Jane Black, WSJ, 21 Sep. 2021
• The route winds through the Hocking Hills, graced with waterfalls and towering hemlocks, and passes through the farms of Amish country rich in buggies, bonnets and butterfat.
  — Andrew Nelson, WSJ, 2 July 2021
• The churning process separates the solids (butterfat) from the liquid (buttermilk).
  — CNN, 11 Apr. 2023
• Generally, custard must have egg yolk in it and a high butterfat content, at least 10 percent.
  — John Kelly, Washington Post, 27 May 2023
• At the center of dispute, which is slated to go to trial later this month, is a key ingredient for super-creamy ice cream: butterfat.
  — Washington Post, 5 July 2018
• Soda Shoppe's milkshake, made with high-butterfat ice cream, is much better, with a frothy, lumpy texture and more complex, almost caramel flavor.
  — Kathleen Purvis, charlotteobserver, 14 June 2018
• Eventually you will be left with a golden layer and a bottom layer of milk solids. Pour the clear, golden layer of butterfat into a glass jar.
  — Claire Perez, Sun-Sentinel.com, 7 July 2017
• Buffalo milk is 8 percent butterfat, compared to 3 to 5 percent for most cows.
  — Meghan Overdeep, Southern Living, 9 June 2021
• The Chaney's herd of Jersey cows produce milk that packs a punch with higher butterfat, protein and calcium than conventional milk.
  — Kirby Adams, The Courier-Journal, 26 July 2023
• Lauded for its decadent mouthfeel, cream is an emulsion of butterfat and water, similar to milk but with a higher fat content.
  — Mai Nguyen, Discover Magazine, 14 Dec. 2015
• These sweets had a rich and soulful quality — the butterfat reward for a laborious stovetop process.
  — Varu Chilakamarri, Washington Post, 3 Mar. 2023
• The Pacojet, for instance, is a blender on steroids used to make the world's smoothest, glossiest, most flavorful pistachio gelato, without any butterfat.
  — Bethany Jean Clement, Town & Country, 1 Jan. 2012
• Meanwhile, growing demand for butter and cream has resulted in excess supplies of skim milk that are left over when butterfat is removed.
  — Jen Skerritt, Bloomberg.com, 23 May 2017
• By increasing the palmitic acids in cattle feed, dairy farmers would be able to change the mix in their cows’ milk, increasing butterfat without increasing the overall quantity of milk.
  — Karen Ho, Quartz, 4 Mar. 2021
• Soft serve: Soft serve generally contains 3 to 6 percent butterfat; Dairy Queen’s recipe calls for 5 percent.
  — Jon Gorey, BostonGlobe.com, 14 June 2018
• What Gifford’s used to be was one of the Washington area’s favorite purveyors of high-butterfat ice cream, with locations from Bethesda to Vienna.
  — John Kelly, Washington Post, 23 May 2017
• The test allows creameries and cheese factories to separate out and measure the percentage of butterfat in milk to ensure farmers do not dilute their milk with water.
  — Mark Johnson, Milwaukee Journal Sentinel, 12 July 2018

Last Updated: 24 Aug 2024