Butter Softness

[IndyIan]

If the cattle are ingesting and digesting palm oil, then palm oil is not coming out in the milk fat.

My reading of the testing is that feeding not much more palm oil (contains 44% palmitic acid) increased palmitic acids in milk fat from 30% to 40%.
My experience with feeding our goats, chickens is that there is a large difference in fat and egg color and flavor depending on what they eat. Grass vs grain is obvious.
Especially for animals bred for high growth rates or production, I think the change the composition of fats and proteins that they eat, is very little as this makes them more efficient, and the main metric in meat or dairy is production volume or weight, not a healthy fat profile. Also none of them will live a long natural life. The animals are often eating the agricultural feed version of McDonalds, and they don't see middle-age when that diet catches up with them!

 

[kschachn]

My reading of the testing is that feeding not much more palm oil (contains 44% palmitic acid) increased palmitic acids in milk fat from 30% to 40%.
My experience with feeding our goats, chickens is that there is a large difference in fat and egg color and flavor depending on what they eat. Grass vs grain is obvious.
Especially for animals bred for high growth rates or production, I think the change the composition of fats and proteins that they eat, is very little as this makes them more efficient, and the main metric in meat or dairy is production volume or weight, not a healthy fat profile. Also none of them will live a long natural life. The animals are often eating the agricultural feed version of McDonalds, and they don't see middle-age when that diet catches up with them!

Due to the digestion of the triglycerides and subsequent fat formation and storage. But the palm fat does not pass from the digestive system into the milk, unless there is something seriously wrong with the animal.

 

[RhondaHonda]

My in-laws are originally from Wisconsin and were the first people I met that left butter out on the counter. When they were kids, margarine was outlawed in Wisconsin due to it being the dairy state. When one of the neighborhood moms would go to Illinois to get margarine she’d take orders from the other moms on the street to smuggle it back across the border.

 

[Wylie6G72]

We've been using Great Value butter for years. It's pretty soft sitting out in the butter dish. We took a leap and tried Aldi's butter. It has a firmer, "unnatural" texture and doesn't get as soft, which makes me nervous about what may be in it. When we're out of it, we're not buying any more.

 

[Wylie6G72]

My in-laws are originally from Wisconsin and were the first people I met that left butter out on the counter. When they were kids, margarine was outlawed in Wisconsin due to it being the dairy state. When one of the neighborhood moms would go to Illinois to get margarine she’d take orders from the other moms on the street to smuggle it back across the border.

I was raised on Country Crock and Parkay. You couldn't force feed that mess to me now.

 

[John105]

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.

Oh yes that was another one....same friend's parents, real maple syrup.....my mom gave us corn syrup. All related to cost. Imagine we ate tons of chuck roast, ox tail, and corned beef. All three of these are super expensive today (chuck roast surprises me, over $8/lb at Costco). But my entire adult life I've bought butter without even considering if there is a lest costly alternative...

 

[RhondaHonda]

I was raised on Country Crock and Parkay. You couldn't force feed that mess to me now.

Same here.

 

[ARCOgraphite]

I think the last margarine I had was Lee Iacocca's Olivio Olive oil margarine.

Not bad at all but it was No Breakstone's whipped butter

 

[John105]

I think the last margarine I had was Lee Iacocca's Olivio Olive oil margarine.

Not bad at all but it was No Breakstone's whipped butter

View attachment 266934

I remember ads I think of a dog pulling on Sam Breakstone’s clothes? Then I have heard he was a character made up by Kraft (where he’s tinkering in the kitchen)? Sam Breakstone is as mysterious as Eminem and the real Slim Shady…

 

[NormanBuntz]

I like Breakstone, Danish Creamery and Kerrygold. But I'm using a brand called Plugra European Style butter with 82% milkfat. Its made in Kansas City and carried by Publix, one of the few worthwhile BOGO deals they have.

 

[Kalle.J]

100% Bovaer® free. Hard thick butter YUM.

 

[Quattro Pete]

But I'm using a brand called Plugra European Style butter with 82% milkfat.

I tried it a few times, and in my experience, Plugra just doesn't soften as quickly as Kerrygold or Lurpak after taking out of the fridge.

 

[4WD]

Wonder if the Kirkland is not from Anchor - used it allot overseas but we don’t have it here …

https://www.nytimes.com/wirecutter/reviews/best-butter/

 

[4WD]

Of course it will. Especially unsalted.

USDA says one or two days on the countertop - then, good luck.

 

[4WD]

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.

What does corn, corn bread, and lobster have in common?
Just carriers for butter - so lobster is way overpriced …

 

[redhat]

Bought a tub of Land o Lakes Butter with olive oil and sea salt. Pretty easy to spread and it has been tasty. I do not like Country Crock or margarine. I also wanted to avoid Canola oil mixed spreads.

Figured the olive oil is good.

 

[Pablo]

Bought a tub of Land o Lakes Butter with olive oil and sea salt. Pretty easy to spread and it has been tasty. I do not like Country Crock or margarine. I also wanted to avoid Canola oil mixed spreads.

Figured the olive oil is good.

I like that too, but never on sale anymore.

I put olive oil and jam on good bread, so what do I know??

 

[redhat]

I like that too, but never on sale anymore.

I put olive oil and jam on good bread, so what do I know??

you're not kidding almost 8-9 bucks a tub, wow!

first time I ever had olive oil on bread was a higher end Italian restaurant and my initial thought was (where's the butter?). Quickly learned that good olive oil is delicious.

 

[BMWTurboDzl]

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????

I don't know what you mean by better but the amount of butterfat differs. US minimum is 80% and European butters are 82%.

 

[BMWTurboDzl]

I like Breakstone, Danish Creamery and Kerrygold. But I'm using a brand called Plugra European Style butter with 82% milkfat. Its made in Kansas City and carried by Publix, one of the few worthwhile BOGO deals they have.

Ever try President? It's cultured French. A little tangy taste. Expensive though. Also sold a Publix.