My wife freezes butter
I contend it changes it
I need to research freezing butter
I contend it changes it
I need to research freezing butter
Butter Softness
- Thread starter Gebo
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If it had palm oil, it likely wouldn’t be allowed to be called butter unless there’s some sort of modifier. I did get something called “vegan butter” that had no milk fat. It was based on coconut oil. It was really odd too, as it broke up when I tried cutting off a piece. It also melted strangely. Definitely didn’t look like melted butter. The taste was shockingly close to real salted butter.
As far as spreading goes, some butter is whipped to get more air in and makes it easier to spread. But temperature is probably the most important thing.
We keep our butter in the freezer. Once the refrigerator stick gets to half a stick, my wife pulls a stick from the freezer and put it in the fridge. When the refrigerator stick get to about 1/8 of a stick, we put the thawed stick in the butter dish. It's a whole process. LOL.
The butter in Europe tastes creamier and has more flavor to me.
We freeze butter too and keep 4 sticks in the refrigerator and 1 stick thawed out. Nothing better than tons of butter on sweet corn.
So you guys think freezing does not impact butter at all? Maybe I'm too picky/imagining things - slightly quicker to go rancid, IMHO.
I'm talking about unsalted butter, FWIW
I'm talking about unsalted butter, FWIW
Real butter won’t go rancid, will it?
Of course it will. Especially unsalted.
Yes that is what I am talking about- just the unsalted butter version
Kerrygold or any of the other European butter such as Lurpak, are great. Huge difference in softness and creaminess compared to your typical LoL stuff.
And like @Pablo , I keep it refrigerated. The nice thing is that you can take it out of the fridge and in 15-20 mins it's soft enough to spread on bread.
And like @Pablo , I keep it refrigerated. The nice thing is that you can take it out of the fridge and in 15-20 mins it's soft enough to spread on bread.
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Wife uses Kerrygold unsalted. I'm cheap so I use the Aldi brand salted Irish butter. We keep the stash in the freezer but the ones that are getting used stay on the counter. I've noticed that below 65 degrees room temperature they stay hard.
Have tried all available American butters (from cheapo Walmart brand to expensive European style ones), none come close to the Irish butters on the market.
Have tried all available American butters (from cheapo Walmart brand to expensive European style ones), none come close to the Irish butters on the market.
According to this: https://www.chefsresource.com/faq/does-butter-freeze-well/
So yeah, if you're cooking or baking with it, it won't matter, but you're spreading it on bread, you might notice a difference in texture.
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anyone who have parents who only got margarine growing up? I did. My first intro to butter was skiing with my buddy's family every weekend. We would cook ourselves breakfast and use butter to fry the eggs. I couldn't tell you today what margarine costs per pound, never used it in my adult life
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We had Flora brand margarine. I still miss the taste. It didn't mention all natural ingredients then.
Absolutely. When I went to college in Wisconsin I discovered that my parents had been lying to me all of my childhood about three things. One was butter, one was whipped cream, and the third one was maple syrup.
I remember years ago, as a kid watching one of three cooking shows available on real TV, one of them said "butter gets a bad name, I bet some day it will turn out to not be so bad for you, and margarine bad.........."Absolutely. When I went to college in Wisconsin I discovered that my parents had been lying to me all of my childhood about three things. One was butter, one was whipped cream, and the third one was maple syrup.
Nailed.
We got butter on the holidays and boy did it taste good. Other than that some fake death stuff. My parents were just ignorant...believed "the science"
I use Kerry Gold (on sale) as it's very yellow indicating that It's grass fed and free range and high in antioxidants but is expensive as all get out. I Also like to buy Plugra Polish style butter which is made in the USA. I never use butter at room temperature as I think it effects the flavor, especially on whole grain toast.
Palm oil is about $1000/ton and milk fat is around $7000/ton, so it pencils out to feed dairy cattle palm oil and much of it comes out into the milk fat.
Anyways, the answer to why some butter is harder than others is not all that simple. Interestingly harder butter may just be younger as fast processing from teat to toast often makes it harder too.
https://www.journalofdairyscience.org/article/S0022-0302(21)00800-6/fulltext
If the cattle are ingesting and digesting palm oil, then palm oil is not coming out in the milk fat.
