There's plenty of good reasons to splurge on European butter:
With dozens of varieties of butter offered at a range of prices, it can be difficult to know which one to choose, but let us be clear: European butter is the hidden gem in your dairy aisle. In fact, for decadent, flaky, flavorful baked goods, it's the only kind of butter that should be in your fridge.
All butter begins as cream, which naturally contains some water. As the cream is churned, it transforms to whipped cream ! As the cream continues to whip, milk curds will form and turn into butterfat, while separating from some of the cream. The butterfat is the good stuff . The longer the buttermilk is churned, the more butterfat develops.
There are many good brands of European-style butter sold in the United States, but if you want the really, really good stuff, keep an eye out for
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