We have stored freshly churned butter in buttermilk to develop and marry flavors. I'm not sure why it took us so long to serve them both together. Butter dressed in buttermilk is extraordinary. The fattiness and nuttiness is in the butter. The lactic fermented tang is in the buttermilk. The two work together delivering incredible flavors and textures.
January 29, 2006
January 29, 2005