Butter is just milk with extra steps. There are quite a few things you can cook with milk (or specifically creams) that you would typically use butter for that you wouldn’t think. Steak is a good example.
Of course it’s not a 1:1 replacement, but that is kind of the point. The question is: How of you prefer your milk fats to taste when cooked? (If you are cooking a steak, are you after a specific butter flavor or a deeper cooked dairy flavor?)
Buttermilk roasted chicken is delicious, so I assume it’s a similar lactose reaction. And you’d use goats milk because you have goats.
Butter is just milk with extra steps. There are quite a few things you can cook with milk (or specifically creams) that you would typically use butter for that you wouldn’t think. Steak is a good example.
Of course it’s not a 1:1 replacement, but that is kind of the point. The question is: How of you prefer your milk fats to taste when cooked? (If you are cooking a steak, are you after a specific butter flavor or a deeper cooked dairy flavor?)
Are you calling for people to eat milksteaks boiled over hard?
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