I can tell the difference between garlic butter and regular butter. Among yellow sticks, not so much.
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Omg I forgot about the spray butter. One of my kids was addicted to that stuff. Not the garlic kind.
I bet she’d hate it now!
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In keeping with my condiment free lifestyle, I don’t eat butter in a form in which I would be able to directly tell the difference in taste between brands. I just use it in cooking, and it’s always unsalted for that purpose. H likes salted butter for toast, so I buy that for him - he doesn’t care about brand, so he must not notice a difference in taste. My D has Kerrygold at her house, so I assume she and/or her H prefer it.
Kerrygold in the tub is soft enough refrigerated. We have a butter dish on our counter where there is a stick of butter. It only goes in the fridge when it’s hot in the summer. Easier to spread when it’s soft.
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Clotted cream is even better than butter. Really!
Plugra and Kerrygold are readily available and good. I use ghee instead of butter for stove top cooking, which I see everywhere now. I know it’s not meant for the fridge, but it lasts forever that way so I keep it there.
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We don’t refrigerate the current stick which lives in a ramekin in the cupboard. When that one is down to about a couple of tablespoons, I take one out of the fridge, cut it up, and press it into the ramekin. It takes a LONG time for butter to go rancid, much longer than it takes for us to go through the ramekin. Which reminds me…
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We have a butter bell crock for our butter for toast and such. The point of it is to be left out. One of the best and most used items in our kitchen . All my kids have them now too. I use a stick of good butter like Kerrygold or similar in it. Lasts well and lasts long!
And for the record I also use ghee for cooking like morning eggs.
This one is very nice and I love it but you can get butter bells much cheaper. It was the hot gift a few Christmas ago
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Maybe our fridge is set cold or something, but the kerry gold in the tub is still kinda stiff and clumpy when we try to spread it on bread. Much prefer softer.
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One of the delights from our 2018 trip (with 2 other couples) on a rented boat on Canal Du Midi France was eating local bread / butter… so good!
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I keep Kerrygold Salted in my butter crock (I assume that’s essentially the same thing as @abasket ’s butter bell) and Unsalted in the fridge for baking. I use Ghee for some cooking and in my bullet coffee.
Fun thread! Maybe I need to try new butters!
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I think @BunsenBurner needs to be my new butter supplier. I would be there all the time! I like that Vermont Creamery butter as well - it is pretty easy to find for us, a regular staple on our grocery shelves. I love @DramaMama2021’s crock - the color!
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Yes that’s the EXACT one I linked above! Sometimes they are called a “bell” because often the part you lift looks like a bell.
Prices vary. Two of my kids have this one:
https://a.co/d/b2M2UOl
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I’ve said it before and I’ll say it again: @abasket , you start the most interesting threads.
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Kate’s Homemade Butter is what we use most often. I also like Kerrygold.
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We were using Kerrygold regular salted for everyday spreading, though I switched to the Kirkland grass fed in the green box some time ago. And Kirkland organic sticks in the light blue box for baking.
I use Kerrygold unsalted for my coffee, though lately I’ve been doing half unsalted/half salted - I don’t know why I like it lol, that’s probably a whole other thread.
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Yes. I use Kerrygold for cooking and save Isigny for spreading on the bread. They said it is $6 in the article but I have to pay close to $10 where I am. That’s my splurge both financially and health wise. I really shouldn’t have butter or bread. I was tickled to see my butters I’ve been using for years made top two.
You put butter in your coffee?
I’m going to remember this for the next time I run out of creamer! Isn’t unsweetened butter just very whipped heavy cream…nothing added?