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Thread: What's the better butter? page 3

  1. #21
    primalpanda's Avatar
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    Quote 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!

  2. #22
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    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)

  3. #23
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    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!

  4. #24
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    Quote 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.

  5. #25
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    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.

  6. #26
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    hazyjane is offline Senior Member
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    "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.

  7. #27
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    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 at 04:00 AM.

  8. #28
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    If I had access to raw cow milk, I wouldn't be whining about it in this one-lined post >:[

  9. #29
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    Does cultured butter taste significantly different? Is it at all like the sour taste of yogurt?

  10. #30
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    Ry
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    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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