Butter Lab: Unlock the Secrets of Homemade Butter for Restaurant-Quality Dishes

What Is The Butter Lab?

The Butter Lab is a comprehensive culinary workshop dedicated to exploring butter’s groundbreaking power in professional and home cooking. This virtual kitchen laboratory investigates the science behind butter’s ability to elevate flavors and perfect textures across various dishes. Founded by Chef Liam Kohn after years of restaurant experience, the Butter Lab emerged from his observation that butter was often the secret ingredient that distinguished exceptional restaurant dishes from good ones.

At its core, the Butter Lab serves as both an educational resource and experimental space where cooking enthusiasts can learn advanced butter techniques used in high-end restaurants. The platform offers detailed guides on creating compound butters, mastering the art of butter basting, and understanding the chemical properties that make butter such a versatile ingredient.

Chef Kohn regularly documents his butter experiments with precise measurements and temperature controls to help users achieve consistent results. “I started the Butter Lab after noticing how my restaurant customers would always ask about the secret to our steak’s rich flavor,” Kohn explains. “When I told them it was simply a well-crafted herb butter and proper basting technique, they were amazed at how something so simple could make such a difference.”

The Butter Lab isn’t just about recipes but rather a methodical approach to understanding how butter functions in different cooking applications. You’ll find detailed tutorials on butter clarification, fermentation processes, and even molecular gastronomy applications that use butter’s unique properties. Many professional chefs now use the Butter Lab’s resources for training their kitchen staff in fundamental butter techniques that form the foundation of French and other classical cuisines.

The Science Behind Perfect Butter

At Butter Lab we explore the molecular structure and chemical properties that make butter such a versatile ingredient. Understanding these scientific principles helps achieve consistently exceptional results in your culinary creations.

Fat Content And Composition

Butter’s unique molecular structure consists of approximately 80-82% milkfat with the remainder being water and milk solids. This exact composition creates butter’s characteristic mouthfeel and flavor profile that cannot be replicated by other fats. Different butter varieties contain varying ratios of saturated to unsaturated fats which directly affects their melting points and applications in cooking.

Chef Liam Kohn discovered through many experiments that European-style butters with higher fat content (82-86%) produce superior results in laminated pastries. The reduced water content means less steam during baking resulting in more distinct layers. During a workshop with professional pastry chefs Liam noted “The difference between 80% and 84% fat content is immediately apparent in croissant texture—it’s not subtle at all.”

The milk solids in butter also play a crucial role in flavor development. These proteins undergo Maillard reactions when heated creating complex nutty and caramelized notes. This explains why brown butter adds such depth to dishes like Chef Kohn’s signature brown butter sage gnocchi that regulars at his workshops consistently request.

Temperature Control

Temperature management represents perhaps the most critical factor in butter manipulation. Butter exhibits different properties at various temperature ranges making precise control essential for exact techniques.

Maintaining precise temperature control requires proper tools and techniques. Chef Kohn uses digital thermometers with decimal precision for his butter experiments. “One pastry student couldn’t understand why her croissants never turned out right until we discovered her butter was consistently 5 degrees too warm during lamination” Liam explains. “That small temperature difference completely changed how the butter behaved between the dough layers.”

The crystalline structure of butter’s fat molecules reorganizes at different temperatures affecting texture and mouthfeel. This explains why properly tempered butter for creaming creates a more stable emulsion that traps air effectively resulting in superior cake rise and texture. Chef Kohn demonstrates this principle in his workshops by showing identical recipes with butter at different temperatures side by side.

Essential Tools For Your Butter Lab

Creating your own butter lab requires precision tools and specialized equipment to achieve consistent results. Chef Liam Kohn recommends these essential items to transform your kitchen into a functional butter laboratory.

Measuring Equipment

Accurate measurements form the foundation of successful butter experimentation. Digital kitchen scales with 0.1g precision allow you to portion butter with laboratory-like accuracy for consistent results across multiple trials. Temperature probes and infrared thermometers help maintain the critical 60-62°F temperature range Chef Kohn identifies as optimal for many butter applications. Digital thermometers with probes prove particularly valuable when monitoring butter as it clarifies or browns.

Chef Kohn recalls a workshop where a participant’s pastry repeatedly failed until they discovered their analog thermometer was off by 4 degrees. “That small discrepancy completely altered the crystalline structure of the butter layers,” he explains. Measuring cups and spoons with clear markings ensure accurate liquid additions when creating compound butters or emulsions. For serious butter scientists, a pH meter helps monitor acidity levels during fermentation experiments, while moisture analyzers can determine the exact water content of your homemade butter batches.

Churning Devices

The right churning equipment transforms your butter-making process from labor-intensive to enjoyable precision work. Stand mixers with whisk attachments provide consistent agitation for small to medium butter batches, allowing you to witness the magical transition from cream to butter. Many of Chef Kohn’s students prefer glass churns that offer visibility of the separation process between butterfat and buttermilk.

For traditionalists, wooden butter churns create an authentic experience while providing excellent results. “The wooden interior actually helps absorb excess moisture from the butter,” notes Chef Kohn from his experiments comparing churning vessels. Food processors equipped with metal blades offer a quick modern alternative when time constraints exist. Butter paddles and molds help shape and press freshly churned butter, removing excess liquid for better preservation. Chef Kohn recommends investing in marble butter boards that maintain cool temperatures during the working process, especially valuable during summer months when many of his workshop participants struggle with butter that softens too quickly.

Ingredients For Homemade Butter

Creating your own butter at Butter Lab requires surprisingly few ingredients but demands attention to quality and detail. Chef Kohn emphasizes that the foundation of exceptional homemade butter begins with thoughtfully selected ingredients.

Selecting The Right Cream

• Heavy cream or heavy whipping cream (2 cups) – Look for cream with at least 36-40% fat content
• Ice water (1/2 cup) – For washing the butter
• Fine sea salt (1/4 teaspoon) – Optional for salted butter

The quality of cream directly determines the flavor profile and texture of your finished butter. Chef Kohn recommends using unpasteurized or low-temperature pasteurized cream whenever possible as it produces butter with more complex flavors. During a recent workshop, participants noticed a remarkable difference between butter made from conventional supermarket cream versus locally sourced farm cream. The latter yielded butter with noticeably more aromatic compounds and a richer yellow hue.

Select organic cream when available to avoid potential additives that might interfere with the churning process. For culinary applications requiring exceptional butter, Chef Kohn suggests seeking out grass-fed cream which contains higher levels of beneficial omega-3 fatty acids and naturally occurring beta-carotene.

Temperature plays a crucial role in successful butter making. Your cream should be approximately 55-60°F (13-15°C) before churning begins. Too cold and the churning process becomes unnecessarily prolonged; too warm and the butter forms too soft with poor separation from buttermilk.

Optional Flavor Enhancers

• Cultured bacteria starter (1/8 teaspoon) – For European-style cultured butter
• Fresh herbs (1-2 tablespoons finely chopped) – Thyme rosemary parsley etc.
• Roasted garlic (3-4 cloves) – Mashed into a paste
• Citrus zest (1-2 teaspoons) – From organic unwaxed fruit
• Honey or maple syrup (1 tablespoon) – For sweet compound butter
• Spice blends (1/2-1 teaspoon) – Such as herbes de Provence or za’atar

The beauty of Butter Lab experimentation lies in customization possibilities. Chef Kohn frequently conducts blind taste tests during workshops using different flavor enhancers. Students consistently express surprise at how dramatically these additions transform basic butter into sophisticated culinary ingredients.

For cultured butter with tangy complexity similar to premium European varieties, Chef Kohn recommends adding a small amount of buttermilk with active cultures to your cream and allowing it to ferment at room temperature for 12-24 hours before churning. This process develops complex flavor compounds through controlled bacterial action that cannot be replicated through simple addition of flavorings.

Many restaurant chefs participating in Butter Lab workshops have reported that switching to house-made cultured butter has become a signature element that distinguishes their establishments. The nuanced flavors developed through proper ingredient selection create memorable dining experiences that customers specifically mention in reviews.

Step-By-Step Butter Making Process

Creating exceptional homemade butter requires precision and attention to detail. Chef Kohn’s methodical approach transforms ordinary cream into culinary gold through exact techniques refined at Butter Lab.

The Churning Method

The transformation begins with temperature-controlled cream at precisely 55-60°F—the optimal range Chef Kohn discovered after extensive testing. Pour the cream into your selected churning device leaving about 30% headspace for expansion during agitation. Start the churning process at medium speed to avoid excessive splashing while maintaining sufficient agitation. The cream will progress through distinct phases: first thickening like whipped cream then suddenly breaking as fat globules separate from buttermilk. This breaking point typically occurs within 10-15 minutes depending on cream temperature and equipment used.

“Many first-time butter makers stop too early when they see whipped cream forming,” Chef Kohn often tells workshop participants. “The magic happens when you push beyond that stage to the actual separation.” Watch for the visible transformation when solid yellow butter granules form and buttermilk splashes against the sides of your container. The buttermilk will appear thin and slightly cloudy while butter particles clump together. Strain the mixture through a fine-mesh sieve or cheesecloth to separate butter solids from buttermilk once the breaking point occurs.

Washing And Working The Butter

Properly washing your freshly churned butter removes residual buttermilk which can cause rancidity and significantly shorten shelf life. Place butter in a large bowl and add ice-cold water at approximately 40°F. Using wooden paddles or gloved hands press the butter against the sides of the bowl repeatedly allowing the water to wash away buttermilk. Drain and repeat this process 4-6 times until the water runs completely clear.

Chef Kohn emphasizes the importance of temperature management during washing: “Keep everything cold. Room temperature tools can quickly soften your butter making it harder to work with and potentially damaging its structure.” After washing transfer the butter to a chilled marble board or cold work surface. Using butter paddles or a spatula work the butter with firm pressure to remove any remaining water droplets. This working process requires patience but pays dividends in quality and shelf life. A restaurant chef who attended one of Chef Kohn’s workshops reported: “My pastries improved dramatically once I learned proper butter washing techniques. The clean butter creates more distinct layers and consistent baking results.”

For salted butter add fine sea salt at 1-2% of the butter’s weight working it in thoroughly to ensure even distribution. Shape your finished butter into blocks logs or decorative molds before wrapping tightly in parchment paper or butter wrappers. Properly stored homemade butter maintains peak quality for approximately two weeks in the refrigerator or up to six months when frozen.

Compound Butter Experiments

At Butter Lab, compound butters represent one of the most versatile and creative applications of our favorite culinary fat. These flavored butter blends serve as Chef Liam Kohn’s playground for flavor innovation, transforming ordinary dishes into memorable culinary experiences.

Sweet Compound Butter Variations

Sweet compound butters offer endless possibilities for improving breakfast items, desserts, and pastries with concentrated flavors. Chef Kohn has documented remarkable success with his cinnamon-honey butter that combines 8 ounces of softened unsalted butter with 2 tablespoons of high-quality honey and 1½ teaspoons of Ceylon cinnamon. During a recent workshop, participants were astonished by how this simple combination elevated ordinary toast to a bakery-worthy treat.

Fruit-infused butters represent another fascinating category in the Butter Lab experiments. The strawberry-vanilla compound butter features freeze-dried strawberries pulverized into powder form then folded into butter with real vanilla bean seeds. This technique preserves intense fruit flavor without introducing excess moisture that could compromise the butter’s texture.

For chocolate enthusiasts, Chef Kohn developed a dark chocolate butter that incorporates melted 70% cocoa chocolate tempered carefully into room-temperature butter. You should maintain precise temperature control during this process—the chocolate must cool to 88°F before incorporation to ensure proper crystallization without seizing the mixture.

Several workshop participants have reported that the maple-pecan butter (featuring toasted pecans, genuine maple syrup, and a hint of bourbon) has become a weekend breakfast staple in their homes. This particular variation demonstrates the importance of properly toasting nuts before incorporation to maximize their aromatic oils.

Savory Compound Butter Creations

Savory compound butters form the cornerstone of Butter Lab’s culinary experiments, with herb-infused variations consistently ranking as the most versatile. The classic herb butter combines finely minced parsley, chives, tarragon, and thyme with lemon zest and microplaned garlic to create what Chef Kohn calls “instant sauce in solid form.” Restaurant chefs participating in Butter Lab workshops often adopt this basic formula, personalizing it with signature herb combinations that reflect their menu’s flavor profile.

Temperature plays a crucial role when incorporating robust ingredients like roasted garlic or caramelized shallots into compound butters. Chef Kohn recommends cooling these components completely before mixing to prevent partial melting of the butter base. During one demonstration, he showed how properly prepared roasted garlic butter maintains distinct butter crystallization, resulting in perfect melting behavior when applied to hot steaks.

Umami-rich compound butters have emerged as a particular focus of recent Butter Lab experiments. The miso-mushroom butter incorporates sautéed shiitake mushrooms, white miso paste, and a touch of soy sauce to create a deeply savory spread that transforms ordinary vegetables. Chef Kohn notes that this butter must rest for at least 24 hours before use to allow flavors to fully integrate.

Spice-forward variations require particular attention to technique. The chimichurri butter, inspired by the Argentine sauce, incorporates finely chopped fresh herbs with red pepper flakes and red wine vinegar. Achieving proper emulsification proves essential when adding acidic components like vinegar or citrus juice—Chef Kohn demonstrates folding these ingredients in gradually while the butter remains cool but malleable (approximately 65°F).

Advanced workshop participants have experimented with fermented compound butters, including a kimchi butter that introduces complex microbial cultures. This particular creation requires careful attention to food safety protocols but rewards the patient butter artisan with remarkably complex flavor development. Many professional chefs have integrated these techniques into their restaurant butter programs, creating signature flavor profiles that distinguish their establishments.

Troubleshooting Common Butter Problems

Even in the controlled environment of Butter Lab, Chef Kohn admits that butter-making doesn’t always go according to plan. These answers to common butter-making challenges will help you overcome obstacles in your butter crafting journey.

Butter Not Setting

Temperature plays a crucial role when butter refuses to set properly. Your cream might be too warm, preventing the fat molecules from solidifying into butter. Chef Kohn recommends chilling your cream to 55-60°F before attempting to churn again. Another common issue occurs when using ultra-pasteurized cream, which has been heated to temperatures that alter its protein structure.

“I once had a workshop participant who churned for nearly 40 minutes with no results,” Chef Kohn recalls. “We discovered they were using ultra-pasteurized cream from a convenience store. Switching to a higher-fat, low-temperature pasteurized cream solved the problem immediately.”

Fat content matters significantly in successful butter-making. Your cream should contain at least 36-40% milkfat for optimal results. Equipment can also impact setting—plastic or glass bowls retain heat differently than metal ones. Try switching to a chilled metal bowl if you’re experiencing persistent setting issues.

Churning time varies based on quantity and temperature. Some batches might require 10-15 minutes of continuous agitation before separation occurs. Don’t give up too soon—patience often resolves what appears to be a setting problem.

Grainy Texture Issues

Grainy butter typically results from temperature fluctuations during the making process. Your butter might develop uneven crystallization when exposed to varying temperatures, creating those unwanted granules. Chef Kohn addresses this issue in his workshops by maintaining strict temperature control throughout the entire process.

Inadequate washing contributes significantly to grainy texture problems. Residual buttermilk trapped in your butter creates pockets that feel grainy on the palate. Wash your butter thoroughly with ice-cold water until the liquid runs clear to eliminate this issue.

Working technique affects texture consistency. Over-handling warm butter causes fat molecules to separate unevenly, while insufficient working leaves buttermilk pockets behind. Chef Kohn teaches a exact rhythm for working butter—firm enough to remove liquids but gentle enough to maintain emulsion.

“A restaurant chef attending our advanced workshop struggled with consistently grainy compound butters,” shares Chef Kohn. “We discovered he was adding warm ingredients directly to cold butter. By allowing all components to reach the same temperature before combining, his textures improved dramatically.”

Water content presents another potential problem source. Your butter might contain too much moisture if not properly pressed and worked. Use butter paddles or spatulas to press out excess water, working on a ridged surface that allows liquid to drain away.

Temperature recovery becomes essential when working in warm environments. Chef Kohn recommends brief refrigeration periods between working sessions if your kitchen exceeds 70°F. This prevents the butter from becoming too soft and developing grainy patches during the finishing process.

Storing Your Homemade Butter

Proper storage is crucial for preserving the quality and flavor of your handcrafted butter from Butter Lab. Chef Liam Kohn emphasizes that storage techniques can significantly impact both shelf life and taste profile.

Short-Term Storage

Store freshly made butter in the refrigerator using airtight containers to maintain optimal freshness. Ceramic butter dishes with water-sealed lids work exceptionally well as they create a protective barrier against air exposure while keeping butter at an ideal consistency. Butter keepers or French butter crocks offer another excellent option by using water to create an airtight seal around your butter.

Wrapped butter should be double-protected with parchment paper first then aluminum foil to prevent absorption of refrigerator odors. Many workshop participants report that their homemade butter stays fresh for 2-3 weeks when properly refrigerated at temperatures between 35-40°F (1.7-4.4°C).

For cultured or fermented butters Chef Kohn recommends slightly cooler storage temperatures around 33-35°F (0.5-1.7°C) to slow microbial activity without freezing the product. Your unsalted varieties typically last 1-2 weeks while salted butter extends to 3-4 weeks due to salt’s natural preservative properties.

“During one workshop a student stored half her batch in a standard container and half in a butter crock,” shares Chef Kohn. “The difference after just one week was remarkable—the crocked butter maintained its complex flavors while the container-stored batch developed a slight refrigerator taste.”

Freezing Methods

Freeze butter for long-term storage by portioning it into usable amounts before wrapping. Cut your homemade butter into quarter-pound blocks or tablespoon-sized pats depending on how you typically use it. This approach eliminates the need to thaw entire batches for small applications.

Vacuum sealing provides the best protection against freezer burn and oxidation. Traditional methods work well too—wrap portions tightly in parchment paper then place in freezer bags with air squeezed out. Label each package with the date and butter type for easy identification.

Properly frozen butter maintains quality for up to 6 months though compound varieties with fresh herbs should be used within 3 months. The moisture content in herb-infused butters can cause texture changes during extended freezing.

Chef Kohn discovered that freezing compound butters in silicone ice cube trays creates perfect portions for finishing dishes. “I keep trays of frozen herb butters ready to drop directly into sauces or onto hot steaks,” he explains. “The controlled melting creates the perfect finishing touch with minimal effort.”

For special butter blends freeze them in rolled logs wrapped in parchment paper. This method allows you to slice only what you need while keeping the remainder perfectly preserved. Thaw frozen butter gradually in the refrigerator rather than at room temperature to prevent separation and texture changes.

Many Butter Lab enthusiasts report success with freezing cultured butter noting that the fermented flavors remain remarkably intact even after months in the freezer. The key lies in minimizing air exposure during the freezing process.

Cooking With Your Lab-Made Butter

After crafting your perfect homemade butter through careful experimentation and technique, it’s time to showcase your creation in the kitchen. Your lab-made butter offers unparalleled flavor and quality that can transform ordinary recipes into extraordinary culinary experiences.

Baking Applications

Homemade butter elevates baking to an art form with its rich flavor profile and superior texture. French pastries particularly benefit from high-quality butter, with croissants developing more distinct layers and a deeper golden hue when made with your lab-created butter. Pie crusts become remarkably flaky and tender as the water content in homemade butter is typically lower than store-bought varieties, creating those desirable distinct layers during baking.

For cookie recipes, replace standard butter with your cultured butter to introduce complex flavor notes that balance sweetness with subtle tanginess. Chef Kohn discovered this technique during a workshop when a student accidentally used cultured butter in shortbread cookies, resulting in what participants described as “the most sophisticated shortbread they’d ever tasted.”

Cake batters gain exceptional moisture retention and a velvety crumb structure from homemade butter. The temperature control practices you’ve learned in your butter lab are equally important when incorporating butter into batters—room temperature butter creates proper emulsions for light, airy cakes while cold butter produces ideal textures for biscuits and scones.

Try using your clarified butter for delicate financiers or madeleines to achieve a nutty flavor profile and extended shelf life. Your compound butters can create striking marble effects in quick breads or add surprising flavor bursts to traditional recipes like cinnamon rolls or brioche.

Savory Dishes

Lab-made butter transforms savory cooking through its enhanced flavor compounds and adaptability to various techniques. Butter basting steaks creates a magnificent Maillard reaction that develops a deep caramelized crust while infusing the meat with buttery richness. Chef Kohn recommends reserving your clarified butter for high-heat searing applications where its higher smoke point prevents burning.

Compound butters serve as instant sauces when melted over freshly cooked proteins. A disk of herb-infused butter melting over a hot steak or fish fillet creates an elegant presentation with minimal effort. Several restaurant chefs who attended Butter Lab workshops now feature signature compound butters as their secret weapon for consistently flavorful dishes.

Pasta dishes achieve restaurant-quality status when finished with a generous amount of your cultured butter, which creates a silky emulsion when combined with starchy pasta water. Your brown butter adds nutty complexity to vegetable dishes like roasted Brussels sprouts or sautéed mushrooms, elevating these simple sides to memorable accompaniments.

For the ultimate mashed potatoes, incorporate both cultured butter and brown butter—the combination creates unparalleled depth of flavor that guests will notice immediately. A participant in Chef Kohn’s advanced workshop noted that this technique “completely reinvented a family recipe I’d been making for twenty years.”

Sauces benefit tremendously from lab-made butter, with hollandaise achieving perfect stability when using clarified butter and beurre blanc developing remarkable complexity when made with cultured butter. The emulsification techniques practiced in your butter lab directly translate to sauce-making skills, allowing you to create velvety textures and balanced flavors.

Nutritional Profile Of Homemade Butter

Understanding the nutritional composition of your homemade butter empowers you to make informed dietary choices. Butter created in your personal butter lab offers transparency about ingredients and processing methods that commercial varieties often lack.

Caloric Content and Macronutrients

Homemade butter contains approximately 100-120 calories per tablespoon, similar to store-bought varieties. The macronutrient breakdown reveals butter’s true nature as a concentrated fat source.

Chef Kohn notes that homemade butter from grass-fed cream typically contains slightly higher levels of beneficial nutrients compared to butter made from conventional cream. During a recent workshop, participants analyzed butter samples using basic nutritional testing kits and discovered their grass-fed butter contained approximately 15% more omega-3 fatty acids than conventional counterparts.

Vitamins and Minerals

Homemade butter serves as a natural source of fat-soluble vitamins. Butter from grass-fed sources particularly excels in vitamin content.

“The vitamin K2 content in cultured butter consistently surprises workshop participants,” Chef Kohn remarks. “Many don’t realize this nutrient aids calcium utilization in the body, potentially supporting both bone and heart health.”

Health Considerations

Homemade butter offers several potential health advantages over mass-produced varieties. The absence of additives stands as perhaps the most important benefit.

Fresh butter created in your kitchen contains no preservatives, artificial colors, or flavor enhancers commonly found in commercial products. Participants in Chef Kohn’s workshops frequently report that homemade butter tastes “cleaner” and more satisfying, often leading them to use less while achieving greater flavor impact.

Grass-fed butter specifically provides higher concentrations of conjugated linoleic acid (CLA), a fatty acid associated with potential anti-inflammatory properties. Your homemade cultured butter also delivers beneficial bacteria that support gut health, particularly when made using traditional fermentation methods.

But, butter remains primarily saturated fat regardless of production method. Chef Kohn advises workshop participants to enjoy homemade butter mindfully as part of a balanced diet. The controlled portion sizes resulting from making your own butter often naturally lead to more moderate consumption.

Comparing Butter Varieties

Different butter-making techniques yield products with varying nutritional profiles.

Chef Kohn frequently demonstrates how different production methods alter not just flavor but also nutritional content. “During blind tastings, workshop participants consistently identify cultured butter as having the most complex flavor profile, which often leads them to use less while feeling more satisfied,” he observes.

Customizing Your Butter’s Nutritional Profile

The butter lab approach allows precise control over your butter’s nutritional composition. Selecting cream from grass-fed cows maximizes fat-soluble vitamin content. Adding cultures increases beneficial bacteria, while incorporating herbs not only enhances flavor but also introduces additional micronutrients.

Several workshop participants have successfully created specialty butters with modified nutritional profiles. One chef developed a lower-sodium cultured butter for customers with hypertension concerns, while another incorporated seaweed for increased mineral content. These examples demonstrate how your butter lab can become a space for nutritional innovation beyond traditional recipes.

Conclusion

Butter Lab represents more than just a culinary workshop—it’s a movement toward reclaiming the artistry behind one of cooking’s most fundamental ingredients. By mastering the techniques Chef Kohn has developed you’ll transform your everyday cooking into exceptional culinary experiences.

The beauty of creating butter at home lies in the control it gives you over quality ingredients flavor profiles and nutritional content. Whether you’re crafting compound butters for instant flavor elevation perfecting your basting technique or experimenting with cultured varieties the skills you’ll develop at Butter Lab will serve you in countless kitchen endeavors.

Take what you’ve learned and start your own butter experiments. The path from good to extraordinary cooking might just be churned in your very own Butter Lab.

About The Author

Alice Nako

With over a decade of expertise in the restaurant industry, I, Alice Nako, proudly serve as the Founder of Like Like Drive Inn. At Like Like Drive Inn, we craft and curate delectable culinary experiences that delight the taste buds and warm the hearts of our patrons. Through a deep passion for food and dedication to culinary excellence, I aim to share my wealth of experience in the art of recipes to inspire and elevate the dining experiences of others. I am committed to sharing my culinary knowledge to enrich the gastronomic journeys of all who indulge in the creations of Like Like Drive Inn. Let’s embark on a flavorful voyage together!

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