Misc What Butter to you prefer? Opinion!

nomifyle

nomifyle

TB Fanatic
I've used Kerry Gold for years and love the stuff. But in an effort to save money earlier in the year in stocking up I started buying the walmart butter. I have several pounds in the freezer, along with some Kerry Gold. I've been using the walmart butter and it just doesn't have much taste, so unlike Kerry Gold. I opened a stick of KG and used it on an english muffin and it was so delish. I have enoughtbutter to last quite awhile, maybe a year, so I won't be buying any more for the long haul. But when I do it will be Kerry Gold.

Anyway that's my two cents and I'm sticking to it. I may try making Ghee with some of the butter storage.

Now if I could just find a good book to take my mind off the election.

God is good all the time

Judy
 
nomifyle

nomifyle

TB Fanatic
Sandcastle76 said:
Use the Walmart butter when you sauté or bake...taste should not be a concern since the other ingredients are going to be stronger in flavor. Use the Kerry Gold for toasting and spreading on bread/biscuit
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Exactly.

God is good all the time

Judy
 
Jeff B.

Jeff B.

Don’t let the Piss Ants get you down…
Your right, the Kerry Gold is some good stuff... as we have the Grandkids over at least twice a week and things like biscuits, cheese toast, grilled cheese are being made a lot more frequently, we were using about a tub of the "soft" and leaving it out by the toaster oven thing. I've tried another butter in a similar container from Central Market (HEB) called Plugra which is about $2.00 a tub less, but is still pretty darn good.

For baking and even some table use, we get the Costco salted butter in the short sticks, they're about 1/2 the size of a rgular 1/4 lb stick. I think that's pretty good butter too...

Jeff B.
 
zookeeper9

zookeeper9

Veteran Member
I love Kerry Gold, but the wallet doesn't. I have to many mouths to feed to use it all the time.

Everyday use for backing, etc. I usually get the Walmart or Aldi brand. For spreading I get the spreadable Land O Lakes right now. Occasionally our local discount store will have Finlandia or Kerry Gold on deep discount ($2.00). I know owner, so I tell her to call and will come and pick up 10 or 15 packages and put them in the freezer and then just use them of spreading on toast, waffles. etc
 
aviax2

aviax2

Veteran Member
We use tons of butter at our house and although I adore Kerry Gold, I could never afford to use it exclusively. So as has already been stated when we have it we use where it really counts (like on an English muffin). Next up is Land of Lakes when it’s on a great sale we stock up. We also use Kroger brand and what Costco and Sam’s sell. BUT, it’s only real butter in this house.
 
G

Galoutofdixie

Contributing Member
Spreading
#1 Kerry Gold
#2 Plugra
#3 Land of Lakes

Whatever is on sale for baking, sauteing. Unless it's something like a shortbread, or other product that relies on a good buttery taste. Or a lemon butter sauce for salmon. YUM!
 
M

Marseydoats

Veteran Member
Homemade is the best, but I don't have a cow in milk right now.
Aldi is second choice. I do buy Walmart brand if it's on sale, but husband doesn't like it and he's the main cook in the family.
I've never seen Kerry Gold in the local stores (Mid-Atlantic) so I know nothing about it.
 
R

ReneeT

Veteran Member
I use the Adli brand; occasionally Land of Lakes if one of the regular grocery stores I go to has it on sale at a reasonable price.
 
EYW

EYW

Veteran Member
When LOL or Challenge are on BOGO, I get as much as I can afford that week and into the freezer it goes. I have bought the four-packs at Sam's Club, but it really has very little taste which, as noted above is OK for some things. But life is short, get the good stuff for the toast, english muffins, grilled cheese, rich Christmas cookies, etc, stuff where the taste really matters.
 
Lilbitsnana

Lilbitsnana

On TB every waking moment
Marseydoats said:
Homemade is the best, but I don't have a cow in milk right now.
Aldi is second choice. I do buy Walmart brand if it's on sale, but husband doesn't like it and he's the main cook in the family.
I've never seen Kerry Gold in the local stores (Mid-Atlantic) so I know nothing about it.
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My Walmart has Kerry Gold, maybe some of the Walmarts don't carry it.
 
AlaskaSue

AlaskaSue

North to the Future
1 Challenge
2. Braums (when I can get it, as it’s not available in AK) or KerryGold
3. Land O’Lakes

Most butters I’ve tried are pretty decent quality these days. Churning was a twice-weekly chore of mine from 7 yrs to 12 yrs old when we moved. We actually had an old crock dash-churn; I still remember that Oklahoma laser sun on my neck all these years later!
 
windsail

windsail

"Montani Semper Liberi"
I'm suprised no one has pointed out that the more yellow the butter the more butter fat...The whiter the more milk...

Gimme' Kerry Gold or home churned...windsail...
 
abby normal

abby normal

insert appropriate adjective here
Salted!

I've always used salted butter but a few months ago could only find unsalted, I grabbed a couple lbs because I was getting low.

Made homemade bread and after my teenage daughter tasted it, she gives me this look of horror mixed with disgust, declaring "this tastes like NOTHING! Never buy this again!"

It was funny but I had to agree. Informed her we were lucky to even have butter so quit complaining :jstr:
 
O

Orion Commander

Veteran Member
Fareway, Hy-Vee, Land O Lakes, ALDI, Sam's Club all taste about the same to me. I like the $1.89 price point. The all seem to be pretty yellow.
For gee use unsalted. I do like unsalted butter for sour dough bread if it's a good strong sour dough.
 
S

summerthyme

Administrator
_______________
windsail said:
I'm suprised no one has pointed out that the more yellow the butter the more butter fat...The whiter the more milk...

Gimme' Kerry Gold or home churned...windsail...
Click to expand...

Er... not remotely true. The yellow color in butter comes naturally from beta carotene in their feed. All butter is pure butterfat... leaving even the slightest hint of buttermilk in the butter will turn it rancid and sour in a day or two.

Because few cows are allowed to graze these days, most butter is colored with a natural herb extract. Our Jersey-Dexter cow produces butter that is bright yellow in summer, and a paler yellow once pasture season is over. But an Ayrshire or Holstein will produce a paler butter even on grass.

In the old days, women would grate a little carrot into the cream to color it...


Summerthyme
 
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1911user

1911user

Veteran Member
Recently, I found a closeout sale on unsalted Kerry Gold. I have never tried it but had heard the legend of how great Kerry Gold was. I put several pounds in the freezer, but kept one half pound package out to use.

I must be used to salted butter because this unsalted Kerry Gold is nothing special with hardly any taste. The only good thing is the unsalted Kerry Gold was $3 per pound when Land of Lakes (LoL) salted sticks were $4 per pound. I will definitely buy the LoL salted butter in future, as we have done in the past. The salted LoL actually tastes good.

Is there any way to "salt" butter by adding extra salt into a recipe for baking? or does the salt have some effect during the making of butter?
 
S

summerthyme

Administrator
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You definitely will be happier by adding a bit of salt to a recipe thst calls for salted butter, if you only have unsalted. Even our fresh, homemade butter is pretty bland tasting without salt.

I use 1 tsp of salt per pound when I make butter, so if you add 1/4 tsp salt for every stick (half cup) of butter, it should be identical to if you used salted butter.

Summerthyme
 
AnniePutin

AnniePutin

Veteran Member
Walmart / Challenge / Land o' Lakes (I've got to try the Kerry Gold though - but not for everyday or cooking.)
 
nomifyle

nomifyle

TB Fanatic
1911user said:
Recently, I found a closeout sale on unsalted Kerry Gold. I have never tried it but had heard the legend of how great Kerry Gold was. I put several pounds in the freezer, but kept one half pound package out to use.

I must be used to salted butter because this unsalted Kerry Gold is nothing special with hardly any taste. The only good thing is the unsalted Kerry Gold was $3 per pound when Land of Lakes (LoL) salted sticks were $4 per pound. I will definitely buy the LoL salted butter in future, as we have done in the past. The salted LoL actually tastes good.

Is there any way to "salt" butter by adding extra salt into a recipe for baking? or does the salt have some effect during the making of butter?
Click to expand...
I've bought both salted and unsalted and never noticed any difference, must be my taste buds. I love butter. Before Kerry Gold came around I would buy organic, which is probably why the price of Kerry Gold didn't scare me off.

God is good all the time

Judy
 
F

FREEBIRD

Has No Life - Lives on TB
Aldi's or whatever store brand is on sale.

I grew up on margarine (one lb. of butter for the holidays, only) so any butter tastes good to me. Still bake with Blue Bonnet margarine some, as we're not made of money.
 
modernbeat

modernbeat

Dallas, TX
I use unsalted Falfurrias butter for cooking, and I use a LOT of it.
I use Les Pres Sales Camargue butter for table butter. It's got a lot more salt in it than standard grocery store "salted" butter.
 
Kathy in FL

Kathy in FL

Administrator
_______________
summerthyme said:
Er... not remotely true. The yellow color in butter comes naturally from beta carotene in their feed. All butter is pure butterfat... leaving even the slightest hint of buttermilk in the butter will turn it rancid and sour in a day or two.

Because few cows are allowed to graze these days, most butter is colored with a natural herb extract. Our Jersey-Dexter cow produces butter that is bright yellow in summer, and a paler yellow once pasture season is over. But an Ayrshire or Holstein will produce a paler butter even on grass.

In the old days, women would grate a little carrot into the cream to color it...


Summerthyme
Click to expand...

In the old days my great grandmother told me they soaked carrots to get that "gold" color, otherwise the butter they made was nearly linen colored. Yellow may make it pretty, it doesn't necessarily do much for the flavor. LOL
 
Starrkopf

Starrkopf

Veteran Member
Butter (real butter not that fake crap that's about 2 steps away from being plastic) is all the same to me, only difference is if it's salted or unsalted. I've never tried canned butter but the regular stuff I just get whatever is sold the cheapest, I've never been able to tell much of a difference.
 
BeeMan

BeeMan

Just buzzin along
We haven’t bought butter in a long time, we prefer homemade “Jersey” butter from our own cow.
Have several cans of “Red Feather” in with the stores, have used many different brands over the “pre-cow” years. Used to like the Land of Lakes stuff, but since they dropped the princess off the package I wouldn’t consider buying it now. Absolutely can’t stand all the Woke stuff being spread around these days. Never tried the Kerry Gold, don’t remember ever seeing it in the stores. Have made up and canned about 10 pounds of unsalted Wal-Mart butter/ghee in the past, no where near as good as the stuff from my own cows though.
 
cyberiot

cyberiot

Rimtas žmogus
Kerrygold Unsalted. Unsalted because (a) I like to be the one who decides how much salt is in my food, and (b) salt can mask the taste of butter gone bad.

Back-up brand for days when I'm feeling miserly: Kirkland Unsalted. The flavor is fine, the price is right, and the brisk turnover at Costco pretty much guarantees it's fresh.

Handy Dandy Helpful Household Hint: Tightly wrap your butter in foil before freezing to keep it from picking up off-flavors from other foods.
 
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