To put the melting point of butter into perspective, consider this: the human body temperature is around 98.6°F (37°C), which is way above the melting point of butter. So, if you leave a pat of butter in your pocket, it'll likely melt into a gooey mess. On the other hand, if you put it in the fridge, it'll stay solid and firm, like a little butter brick.
Shea butter: How to prevent shea from going grainy | The School of
Butter is also an interesting comparison to other foods that have different melting points. For example, chocolate melts at around 105°F (40°C), while cheese can melt at a range of temperatures depending on the type. It's like each food has its own unique personality, with its own quirks and characteristics.
