Butter was used by our ancestors as a proven cosmetic product. The name for butter in Czech comes from the word for "to smear". In summer, they used it to protect themselves from the sun, and in winter from the frost. The use of butter as a fat for cooking probably dates back to the end of the pagan era. Butter was also used in the early days of Christianity for lighting in churches. Until the 16th century, only clarified butter was used. Well-clarified butter would last for months in a dry, cool place in a well-sealed container. From the 17th century, raw butter also began to be eaten. Butter production has been known since 1500 BC from sacred Indian texts, and to this day this butter is used in India under the name "Ghee"; it is made from buffalo milk and is heated several times, so its production differs slightly from classic traditional Czech clarified butter.

Butter contains vitamins A and D and lecithin, which are not destroyed even when heated. Butter contains about 83% fat and about 14% water.

The heat resistance of butter is around 150°C, while clarified butter has a heat resistance of about 200°C.

Butter has a sweet taste and a neutral to slightly warm nature. It supports the production of blood and fluids and moistens dryness. It weakens the spleen and creates dampness and phlegm. It is not suitable for heat in the blood – acne, skin diseases, inflammatory diseases.