Butter Softness

[Rmay635703]

I prefer Land o lakes olive oil spreadable, since it’s easier to fry bread with, keep it frozen until I’m gonna open the package. Otherwise for other purposes I have an Amish store I visit and buy rolled butter, keep it frozen until I’m going to eat it up.

Tried Aldi spreadable but it doesn’t taste as good.

Oddly I’ve found a single brand of canola spreadable that tastes good, considering how fast canola goes rancid it would need to be a lot cheaper before I consider but I was very surprised when Sam’s sampled the stuff.

 

[wemay]

We keep it out too. In order of preference:

• President (by far my favorite)
• Plugra

On occasion we'll use Breakstone. We've never noticed a difference but will pay closer attention going forward.

 

[97prizm]

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.

According to the USDA "American regulations for butter production are quite different from those of Europe. The USDA defines butter as having at least 80% fat, while the EU defines butter as having between 82 and 90% butterfat and a maximum of 16% water." Look for butter yellow in color like Kerry gold Irish butter or Plugra which is American butter but has the creaminess and yellow color due to grass fed cows vs grain fed. Second if you can find it cultured butter can take several days to make vs a few hours and has a tanginess due to aging. If you're feeling spendy Le Beurre Bordier is uber expensive French Butter served in Michelin star restaurants. Normally it's $12-16 for a small puck, I found it on closeout for $4 at King Soopers recently. A cultured butter shop opened up close by so now I'm going to have to try it.

 

[Quattro Pete]

I suspect the imported butters are transported frozen.

You are correct. I got a confirmation on this from Kerrygold USA.

 

[Pablo]

You are correct. I got a confirmation on this from Kerrygold USA.

Interesting! Thanks

 

[benjamming]

There seems to be a fair bit of difference in water % amongst butters. Any idea what some of the lower ones are & their values? I assume these aren't published.

 

[PandaBear]

We keep our butter out at room temperature. We have noticed some sticks get softer than others. Since we buy what’s on sale we currently have 3 brands of sticks. I thought “butter” was “butter”. But it ain’t the same. I’m gonna start paying more attention to see which brands stay harder or softer. Which would be better for you? I’m assuming the softer would be????

Better in which way? health? taste? emulsify with pasta? glazing food with sheen in a pot? Personally I eat them for taste and I don't add them just for sheen in food, so I guess the one that taste the best? I love Anchor from Australia.

 

[Quattro Pete]

You are correct. I got a confirmation on this from Kerrygold USA.

They also mentioned this:

We do not recommend leaving our product out for more than 4 hours.

 

[Al]

I like soft for spreading but goes rancid on counter

In the 79 years I have heating butter I have never seen it go rancid. On the counter. Possibly if left out for months in might.

 

[Pablo]

In the 79 years I have heating butter I have never seen it go rancid. On the counter. Possibly if left out for months in might.

Do you use unsalted?

 

[Quattro Pete]

I’m gonna start paying more attention to see which brands stay harder or softer. Which would be better for you? I’m assuming the softer would be????

If you like it softer, pick up some ghee: if it's warm enough in your home, it'll turn to liquid so you can drink it.

 

[BMWTurboDzl]

If you like it softer, pick up some ghee: if it's warm enough in your home, it'll turn to liquid so you can drink it.

Or just make it at home. We keep jar of clarified butter on hand. Wife uses it for French toast.