|1.||a. an edible fatty whitish-yellow solid made from cream by churning, for cooking and table use|
|b. (as modifier): butter icing Related: butyraceous|
|2.||any substance with a butter-like consistency, such as peanut butter or vegetable butter|
|3.||look as if butter wouldn't melt in one's mouth to look innocent, although probably not so|
|4.||to put butter on or in|
|[Old English butere, from Latin būtyrum, from Greek bouturon, from bous cow + turos cheese]|
butter but·ter (bŭt'ər)
A soft yellowish or whitish emulsion of butterfat, water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food.
A soft solid having at room temperature a consistency like that of butter.
(Heb. hemah), curdled milk (Gen. 18:8; Judg. 5:25; 2 Sam. 17:29), or butter in the form of the skim of hot milk or cream, called by the Arabs kaimak, a semi-fluid (Job 20:17; 29:6; Deut. 32:14). The words of Prov. 30:33 have been rendered by some "the pressure [not churning] of milk bringeth forth cheese."