Fresh butter sounds so good right now….

I’m wondering whether farm practices make Korean milk taste the way it does or if it’s the type of dairy cows here. It has quite a strong taste to it, I’m used to it now, but yeah I wouldn’t say it’s the best milk.

I’m picturing Hugh’s reaction if you got 5 gallons straight from a cow, a cream separator, and an electric churn for farm-fresh butter to go along with the fresh-baked bread. He’d probably want to open a farm-to-table restaurant – which wouldn’t be a bad idea if you had friends & family to help run it.

Out of curiosity, does the same breeding that makes Korean beef so tasty also lead to sub-par milk? I’ve heard from other bloggers that the milk in Korea is a bit underwhelming.

I was hoping so but need some more butter first. I haven’t had bread for a little while because the Emart near us (near us being 30 mins away) stopped selling proper butter and cheese, so I haven’t had anything to put on toast. Need to get some in Seoul!

It’s like Korea is out to get me – as soon as I get some aspect taken care of – the bread – it makes something else hard to get. haha

Meanwhile, That’s my reaction every time I try a new recipe and succeed, haha~