/ck/ - Food & Cooking

I have compared all these butters, single-blinded (or as close as I could get given the color difference and the fact that I was doing the tests alone). There was a major issue in my test (I was using salted butter and the salt levels in the butters are very different, more than 2x apart, which makes it harder to notice anything else and fairly compare) but I think the butters did taste noticeably different. If you controlled for not only salt, but also butterfat / water / milk protein ratio, would they still taste different? I think so, given my experience with the salted butter test, but I can't really be sure without a better experiment.