The new year is still in single digits and we're supposed to be talking about healthy eating, so a post about butter, now, really?
But if there's to be a resolution about butter for 2013, it shouldn't be to avoid it altogether. Instead, let's eat better butter, the kind that tastes of the milk it comes from.
Madison County's Kriemhild Farms (pronounced cream-hild) is making that kind of butter, with milk from meadow-raised cows that gets churned to a higher fat percentage than the industry standard. Most commercial American butters are about 80% butterfat; Kriemhild butter weighs in around 85%. Higher butterfat means a more flavorful butter that produces flakier pastries and lighter cakes, since there's less water present to gum up flour.
To read the rest of the story, please go to: Serious Eats