Explanation
The real butter obtained from the essence of natural milk is one of the most basic but most special flavors of the kitchen. With traditional methods, butter produced from cow's milk cream It carries naturalness to the tables with its intense aroma, vivid yellow color and light salted structure. Milk obtained from animals grazing in different parts of Anatolia, especially in the highlands, give a unique aroma to butter. Some local producers offer stronger tastes with special butter made of sheep or goat milk.
Butter is not only the breakfast tables; At the same time, it finds its place in every aspect of the kitchen from pastries to rice, sauces to meat dishes Thanks to its heat resistance, it is ideal for both cooking and frying. The flavor of real butter gives the food a natural wealth and saturation. It does not contain additives, but is indispensable for both traditional and modern recipes with its unadulterated purity.
SERVICE RECOMMENDATIONS;
Simple Flavor for Breakfast: The butter on the warm village bread and the natural honey next to it… This duo offers an indispensable breakfast pleasure for those who love naturalness.
Rice and Bulgur's secret: A simple rice or butter bulgur pilaf made with a spoon of butter increases the depth of the flavor several times. It provides a unique aroma especially in grain rice rice.
Gold Touch in Dough Works: Using real butter instead of margarine in pastry such as pastry, cookies, pastry, greatly affects both the smell and consistency. It is ideal for soft tissues and flavors in the mouth.
In meats and vegetables: a presentation can be made by pouring melted butter on the grilled meat or booted tenderloin. Boiled vegetables can also be given with thyme and butter.
Frying and saute: butter, especially breakfast potato fries, eggs or mushroom sautin recipes quickly gives the aroma and leaves a sincere taste.
