Stepping back and creating distance allows for discovery. When we make butter we prefer to age it in its own buttermilk to further develop flavors. Then we realized that we could and should serve the butter and its buttermilk together. And today we saw more opportunity. We can flavor the buttermilk. We have flavored the cream prior to churning and gotten delicious results. But flavoring the buttermilk after the fact is a small change. And it opens up flavor options from smoke to ranch. And if we looked beyond the buttermilk and blended it with other ingredients: carrot juice, beet juice, hoisin sauce, then more dish and ingredient specific options are created. Whether its for aging, or serving, or an answer in between, flavoring the buttermilk is now an important step in our process.
Years Past
