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What's the better butter?

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  • #16
    Originally posted by MariaNYC View Post
    Kerrygold unsalted is my butter of choice, too. Available at all supermarkets that I've checked.
    And Costco too! I bought it not realizing it was good butter. They had samples on bread and I'm sure I looked ridiculous licking the butter off the bread...but it was really good butter. It came in a 2 pack and I bought extra to store in the freezer as Costco is inconsistent with products like that.
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    • #17
      i loooove cultured butter. cultured stuff is good for us

      having said that, i choose what's available based on the following heirarchy:
      pastured US butter
      organic US
      cultured
      anything from he EU/UK
      conventional US

      During the summer, most places in the US will have Organic Valley Cultured Pasture Butter

      Worth every penny.

      K



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      • #18
        hey we do have that organic valley brand you posted... thats the best i can find! it's what i use....
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        • #19
          I just remembered HOMEMADE BUTTER! Wouldn't that be better/best if you're using organic heavy cream?
          "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
          ~ Antoine de Saint-Exupéry

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          • #20
            This might be of interest: http://chowhound.chow.com/topics/385951

            I know that when I was in France earlier in the year even the common supermarket butters were more delicious than anything I've had here besides Kerrygold. I haven't tried Plugra but it sounds like it's similar to what I might have had in France. One thing I liked was the variety of salted butters--there's a whole spectrum and each one is different and delicious! I actually smuggled back a couple pounds of butter in my suitcase. I noticed my local Whole Foods is carrying this French butter now, and I'm excited to try it. If you really want to go nuts, seek out Bordier butter from Normandy. It's amazing!
            Last edited by primalpanda; 05-04-2010, 12:31 PM.

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            • #21
              Originally posted by cillakat View Post
              During the summer, most places in the US will have Organic Valley Cultured Pasture Butter
              I second this, that is really tasty butter!

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              • #22
                Q: What's the best butter?

                A: Lard (or according to my wife - marrow fat)
                The "Seven Deadly Sins"

                • Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
                • Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
                • Legumes (soy/beans/peas etc)

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                • #23
                  I too am a Kerry Gold fan! It tastes much better (to me) than most other butters I've tried: organic, local, sheep or goat, even raw. Interestingly, of the bunch, I found the raw butter to taste the worst! Kerry Gold is grass fed and naturally yellow (no annatto coloring as in American butters) and along with a little organic heavy cream in my morning coffee, they are the only dairy I use. Turns steamed broccoli into a religious experience!

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                  • #24
                    Originally posted by cillakat View Post
                    During the summer, most places in the US will have Organic Valley Cultured Pasture Butter

                    Worth every penny.
                    +1, It's all I use! Though it is a bit of a budget breaker if you're a college student. Especially considering the amount I put on my veggies/sweet potatoes.

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                    • #25
                      I've tried goat's milk butter. It was funky.
                      Kinda sweet, but if you don't like the 'goaty' aftertaste you should probably skip it.
                      I like butter but I use tallow now and won't look back.
                      "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
                      -Raymond Peat, PhD

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                      • #26
                        "European-style" just means cultured, often with a higher butterfat content: Throughout Continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore, cultured butter is sometimes labeled European-style butter in the United States.
                        Most butter has an 80% butterfat content, but many European-style/European butters have 82-84% buterfat. Higher butterfat makes a big difference in baked goods, so it's prefered by a lot of chefs and bakers. Plugra is an example- almost every chef I know loves to use Plugra. I don't like it because it had "flavor" added and just isn't my favorite tasting. I love Kerrygold unsalted. I also love Lurpak Danish butter.

                        For those of you looking for Kerrygold, a lot of stores (like Whole Foods) stock it with the cheese instead of with the other butter, for some reason.
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                        • #27
                          It's all bout finding the best goat butter- Of the two I have tried, Liberte and Meyenburg I vastly prefer Meyenburg- I really don't find it funky at all and good if you are avoiding cow milk dairy. Of course yesterday I made some really great homemade butter with local heavy cream from pasture-fed cows (none this adding skim milk crap that some commercial heavy cream has) and it was delish
                          Last edited by trigirl85; 05-06-2010, 03:00 AM.
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                          • #28
                            If I had access to raw cow milk, I wouldn't be whining about it in this one-lined post >:[
                            "The penis is the male animal-flower, a soft-firm dildo, a warm dream."
                            -Raymond Peat, PhD

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                            • #29
                              Does cultured butter taste significantly different? Is it at all like the sour taste of yogurt?

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                              • #30
                                Put me down as another for Kerrygold! I have tried both it and Organic Valley's Pasture Butter and Kerrygold wins by a long shot. It's texture is softer, it tastes creamier and its color is a little more yellow.

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