Butter. Amazing in sauces, or schmeared atop a slice of crusty baguette, it's delicious yet incredibly simple to make. You may have grown up hearing stories from your grandparents about churning butter (it's not just a dance move!), though now we all simply run to our nearest grocer to feed our butter fix.
Butter is produced by agitating cream, which separates the milk from the fats by damaging the fragile membranes surrounding the milk fats. Once broken, the fat emulsifies into butter grains. With increased agitation, the fats continue to clump together, and leak a liquid known as buttermilk. The butter is then rinsed of any excess buttermilk and worked into its desired consistency.