“It’s pretty amazing to hold a piece of fresh butter,” Suzanne Vizethann, the chef-owner at Atlanta’s Buttermilk Kitchen, tells G&G. “That taste, that quality, is the difference between catching a fish out of the water and eating it, versus it spending a week on a truck. It’s just going to have a different flavor.” With just three ingredients and a mason jar, you can make the staple yourself at home. “It’s a really fun thing to do with kids,” she says. “Or, if you have friends over, everyone can take a turn shaking the jar.”
