At room temperature, butter melts and becomes a liquid. But when refrigerated, it’s solid but not quite frozen. Why does this happen to butter and no other dairy products?
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It’s not that it’s dairy. It’s that it is fat. Have you ever made bacon? Lots of people store bacon grease to cook with later, and it does a lot of similar kinds of changes in consistency too. It’s also why other things like margarine (which is made of fatty oil) works like a butter substitute.
And even then, not all fats do it. Just the ones with lots of hydrogen in them. In fact thats why those fats are called saturated fats. What they are saturated with is hydrogen.
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