Never before have I had fresh, churned butter, and that elementary
school classroom 'experiment' a number of decades ago to 'shake' and
change heavy cream in a jar into fresh butter does not count!! That
said, I recently purchased a 12-oz package of freshly churned butter.
The semi-flat, hand-crafted rectangle of butter (~1" x ~3" x ~"5) was
wrapped in large square of white, freezer/butcher paper or whatever that
material is called. This butter is also very "crumbly", too, regardless
if it's just out of the fridge or at room-temp; it does not 'slice' well
at all! Instead, I learned it's better to scoop a portion with a spoon.

There is just no way to compare the appearance, taste, and flavors of
the fresh, churned butter to practically any brand of mass-produced
butter available from most grocery stores! The fresh butter is
definitely much sweeter than any 'regular' stuff I've ever had. The
mouth-feel is also superior, much "creamier" even - VBG!

There's seems to be a lot more moisture to this freshly churned butter.
Water-like fluid (~1 tsp if even?) collected at the bottom of its
wrapping paper, so I put a small bit of paper towel to soak up this
excess fluid. Nothing inconvenient. Heck, that fluid can also be used
to 'flavor' any limitless number of dishes, I'm sure.

However, at the price of $6.99/lb, this stuff is not something I'll
regularly use; at least, I don't think I will. In the past couple of
years, I've noticed my intake of butter has drastically reduced (not a
bad thing, I suppose), so . . . . . hmmm, I just might buy this fresh
butter on a semi-regular basis, after all <G>. It's without doubt
rather decadent somehow More experimentation with this product in
the future is absolutely required - heheh!

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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