Favorite Butter - Worldwide
Apr 3, 2011 | 12:03 am
#76
Join Date: Sep 2006
Posts: 6,964
Apparently, I'm missing out... 
Any suggestions on where to definitively find Kerrygold butter in Washington state (preferably north or Seattle)? Apparently it's not sold in Canada. Had the wife check out a Fred Meyer and Albertsons (in Bellingham) which are on their "where to buy" website page (and a few other stores) but she wasn't able to track it down.
TIA
Any suggestions on where to definitively find Kerrygold butter in Washington state (preferably north or Seattle)? Apparently it's not sold in Canada. Had the wife check out a Fred Meyer and Albertsons (in Bellingham) which are on their "where to buy" website page (and a few other stores) but she wasn't able to track it down.
TIA
Apr 3, 2011 | 4:11 pm
#77
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Apr 3, 2011 | 4:12 pm
#78
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You guys should try churning butter yourself. Store bought butter doesn't come close and there are a few ways you can go about doing this:
a) Buy unpasturized milk. Boil it and let it cool until you see the layer of cream on top. Separate the cream in a different container and churn away..
b) Or if its hard to find unpasturized milk then buy heavy whipping cream and churn that. Keep churning past the whipped cream stage and once the whey starts to separate you will be left with fresh butter!
You can add herbs or salt for taste or leave it as is! You can also churn it to the consistency that you like (if you are consuming it fresh). It tastes amazing!
It does require some elbow grease but that is well worth it!
a) Buy unpasturized milk. Boil it and let it cool until you see the layer of cream on top. Separate the cream in a different container and churn away..
b) Or if its hard to find unpasturized milk then buy heavy whipping cream and churn that. Keep churning past the whipped cream stage and once the whey starts to separate you will be left with fresh butter!
You can add herbs or salt for taste or leave it as is! You can also churn it to the consistency that you like (if you are consuming it fresh). It tastes amazing!
It does require some elbow grease but that is well worth it!
Apr 3, 2011 | 9:44 pm
#79
Join Date: May 2006
Programs: Oneworld
Posts: 93
Apr 4, 2011 | 11:06 am
#80
Join Date: Feb 2003
Location: 3rd Rock from the Sun
Programs: UA MP, DL SkyMiles
Posts: 288
2 types of butter for me:
1. Homemade butter - the way typically made in many Indian homes:
a. Start with un-homogenized milk - heat it up to a boil and let rest. Remove top layer of cream and store.
b. Once you have collected enough of this cream - add some active yogurt culture to it and let it ferment for a few hours.
c. Then churn the mixture using manual or automatic churning instrument.
d. After a few minutes you have fresh and awesomely delicious fresh homemade butter.
Eat just as is or with a slice of bread or with a paratha or countless other things. :-)
2. The second one is the one marketed by Amul - fondly called "Amul Butter"
http://www.amul.com/bread-butter.html
Yummy.....
1. Homemade butter - the way typically made in many Indian homes:
a. Start with un-homogenized milk - heat it up to a boil and let rest. Remove top layer of cream and store.
b. Once you have collected enough of this cream - add some active yogurt culture to it and let it ferment for a few hours.
c. Then churn the mixture using manual or automatic churning instrument.
d. After a few minutes you have fresh and awesomely delicious fresh homemade butter.
Eat just as is or with a slice of bread or with a paratha or countless other things. :-)
2. The second one is the one marketed by Amul - fondly called "Amul Butter"
http://www.amul.com/bread-butter.html
Yummy.....
Apr 4, 2011 | 12:03 pm
#81
Join Date: Sep 2006
Posts: 6,964
Since I never really replied....
Kerrygold while in the US is my choice. I really don't like the butter normally found in the US. But a question - does anyone else who stores there butter on the counter
find the Kerrygold has a unique sheen and spread?
Follow up question: who else stores their butter on the counter?
In Europe I have common tastes I suppose; I am perfectly fine with local butter giant Meggle, or also local Weihenstephan table butter, or in France plain old unsalted Prsident brand.
Oh, and in India the Amul noted above!
Kerrygold while in the US is my choice. I really don't like the butter normally found in the US. But a question - does anyone else who stores there butter on the counter
find the Kerrygold has a unique sheen and spread? Follow up question: who else stores their butter on the counter?
In Europe I have common tastes I suppose; I am perfectly fine with local butter giant Meggle, or also local Weihenstephan table butter, or in France plain old unsalted Prsident brand.
Oh, and in India the Amul noted above!
Apr 4, 2011 | 4:03 pm
#82
Join Date: Feb 2005
Location: Vancouver, BC
Posts: 1,573
We do on occasion but only using a butter bell.
Apr 4, 2011 | 11:57 pm
#84
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
We do, but only a half stick (few days supply) at a time.
I haven't knowingly tried Kerrygold or many of the others mentioned on this thread, but I have tried at least a dozen US butters. I can't tell them apart. One that I can tell apart, and don't care for at all, is the New Zealand made Anchor found in almost every restaurant in Hong Kong, Thailand, and Singapore. It says salted, but it must only have 10% that of normal butters in the US. Even when you add salt to it, it still lacks much flavor. Almost like using Crisco.
I haven't knowingly tried Kerrygold or many of the others mentioned on this thread, but I have tried at least a dozen US butters. I can't tell them apart. One that I can tell apart, and don't care for at all, is the New Zealand made Anchor found in almost every restaurant in Hong Kong, Thailand, and Singapore. It says salted, but it must only have 10% that of normal butters in the US. Even when you add salt to it, it still lacks much flavor. Almost like using Crisco.
Apr 8, 2011 | 3:20 pm
#85
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We do, but only a half stick (few days supply) at a time.
I haven't knowingly tried Kerrygold or many of the others mentioned on this thread, but I have tried at least a dozen US butters. I can't tell them apart. One that I can tell apart, and don't care for at all, is the New Zealand made Anchor found in almost every restaurant in Hong Kong, Thailand, and Singapore. It says salted, but it must only have 10% that of normal butters in the US. Even when you add salt to it, it still lacks much flavor. Almost like using Crisco.
I haven't knowingly tried Kerrygold or many of the others mentioned on this thread, but I have tried at least a dozen US butters. I can't tell them apart. One that I can tell apart, and don't care for at all, is the New Zealand made Anchor found in almost every restaurant in Hong Kong, Thailand, and Singapore. It says salted, but it must only have 10% that of normal butters in the US. Even when you add salt to it, it still lacks much flavor. Almost like using Crisco.
Apr 25, 2011 | 10:16 pm
#86
Join Date: May 2007
Programs: qantas club
Posts: 56
Apr 27, 2011 | 4:26 pm
#87
Join Date: Sep 2007
Location: Central Mass
Programs: Independent
Posts: 4,863
I've yet to find a reasonable size market where Kerrygold, and often President, are NOT available. Sometimes you have to look in the right spot, though - some markets put it with the better cheese products, some with the regular dair products.
I occasionally use Kerrygold for eating, but only certain times. I actually find it somewhere between Land o Lakes Margarine and Land o Lakes regular butter. it Is less salted than American salted butter. I find most of the American brands tend to taste to me more "milk-like" than the European ones, which have their own tastes. When it comes to baking I will ALWAYS use an American brand, usually Land o Lakes or Kates.
I occasionally use Kerrygold for eating, but only certain times. I actually find it somewhere between Land o Lakes Margarine and Land o Lakes regular butter. it Is less salted than American salted butter. I find most of the American brands tend to taste to me more "milk-like" than the European ones, which have their own tastes. When it comes to baking I will ALWAYS use an American brand, usually Land o Lakes or Kates.
May 17, 2013 | 11:50 am
#88
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Join Date: Oct 2006
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I thought you'd found an artisanal butter at a farmer's market, which would be another step up. Or has Curds and Whey started selling more butters?
Audrey
headed to Australia & was hoping to pick up some of these butters y'all seem to like so much.
I'm confused about the Warrnambool? Is that also the brand name or just the region where it's made?
Any new fave butters to look out for?
May 17, 2013 | 1:39 pm
#89
Join Date: Oct 2001
Location: MEL
Programs: QF WP, LTG, QP on hold
Posts: 718
There's a major dairy at Warrnambool which produces butter which is sold under the brandname Warrnambool in supermarkets.
I have no idea if these two butters are the same!
Confused yet?
That's easy - Myrtleford Butter. http://www.thebutterfactory.com.au/ - they sell at farmers markets in Melbourne, listed on the website. It's an expensive artisanal product and it's divine. They're generous with samples.
Audrey
May 18, 2013 | 9:59 am
#90
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Thanks for the info!
The Queen Vic market looks amazing from scanning this post http://www.notquitenigella.com/2010/10/15/queen-victoria-markets-tour-melbourne/
Alas , MEL is not where I'll be
. Headed only to PER & SYD
& from the comments on that blog post, SYD doesn't have any market that compares.
I'll keep an eye out for that Myrtleford & hope to get lucky somewhere.
The region where it's made and it may be the brand-name as well. "Curds and Whey" is a stand at the Queen Victoria market in Melbourne which sells bulk butter - they have huge blocks of butter and they cut pieces off when you buy some. This butter is not labelled with any brand but is labelled as being Warrnambool butter.
There's a major dairy at Warrnambool which produces butter which is sold under the brandname Warrnambool in supermarkets.
I have no idea if these two butters are the same!
Confused yet?
That's easy - Myrtleford Butter. http://www.thebutterfactory.com.au/ - they sell at farmers markets in Melbourne, listed on the website. It's an expensive artisanal product and it's divine. They're generous with samples.
Audrey
The Queen Vic market looks amazing from scanning this post http://www.notquitenigella.com/2010/10/15/queen-victoria-markets-tour-melbourne/
Alas , MEL is not where I'll be
. Headed only to PER & SYD & from the comments on that blog post, SYD doesn't have any market that compares.
I'll keep an eye out for that Myrtleford & hope to get lucky somewhere.
There's a major dairy at Warrnambool which produces butter which is sold under the brandname Warrnambool in supermarkets.
I have no idea if these two butters are the same!
Confused yet?
That's easy - Myrtleford Butter. http://www.thebutterfactory.com.au/ - they sell at farmers markets in Melbourne, listed on the website. It's an expensive artisanal product and it's divine. They're generous with samples.
Audrey