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Old 11-23-2022, 05:57 PM
 
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Quote:
Originally Posted by evening sun View Post
Oh I love Kerry gold butter I will buying a 4 pack for Christmas. It is expensive, but maybe it is worth it, as I don;t need anything else on the bread if I have Kerrygold. No cheese, ham or peanut butter, just Kerrygold. My dear Mother was from Kerry & on trips, I remember seeing all the cows grazing.
Kerry Gold butter is the only butter we use for everyday use. It's expensive but well worth it. I can generally find it for about $3.50 for the 8oz package.
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Old 11-23-2022, 10:27 PM
 
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Kerry’s unsalted butter is what I usually buy for butter because most of it gets used on bread. If I intend to make cookies or bars soon, I buy a couple sticks of noncultured butter, also unsalted. For those, the blander “sweet cream” butter is more desirable.
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Old 11-25-2022, 02:06 PM
 
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There is a book called Butter: A Rich History by Elaine Khosrova. I goes into the history and the science behind butter and how such a simple product can vary so much.
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Old 11-29-2022, 07:42 AM
 
Location: Brawndo-Thirst-Mutilator-Nation
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I eat both types and notice zero difference, taste, texture or anything else.
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Old 11-29-2022, 02:10 PM
 
Location: Boston, MA
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Quote:
Originally Posted by Nodpete View Post
Kerry Gold butter is the only butter we use for everyday use. It's expensive but well worth it. I can generally find it for about $3.50 for the 8oz package.

I use butter from the Azores, an island known for dairy farming - if you are a butter lover like me you'll appreciate it! I think it will set you back $5-6 for 8oz but worth every penny.

https://www.lactacores.pt/en/product...ed-butter/150/
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Old 11-29-2022, 02:41 PM
 
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Almost all the butter bought and sold in the US is sweet cream butter. It's the "go to" butter in the US.

Cultured butter is called that because lactic acid, a bacterial culture, is added before it's churned. This seems to be more common in Europe. As far as I know, I've never had cultured butter.
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Old 11-30-2022, 08:55 AM
 
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Quote:
Originally Posted by SnazzyB View Post
Almost all the butter bought and sold in the US is sweet cream butter. It's the "go to" butter in the US.

Cultured butter is called that because lactic acid, a bacterial culture, is added before it's churned. This seems to be more common in Europe. As far as I know, I've never had cultured butter.

I know I have seen it in Colorado, so I think it is mostly nationwide, but Vermont Butter and Creamery offers a cultured butter. Actually they have two now I have seen - one comes in a roll and is true cultured - you notice a taste difference. It works with some things, not with others. They also offer a boxed one which to me doesn't have a strong cultured taste. That one is good on toast.
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Old 11-30-2022, 05:58 PM
 
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Quote:
Originally Posted by BoSox 15 View Post
I use butter from the Azores, an island known for dairy farming - if you are a butter lover like me you'll appreciate it! I think it will set you back $5-6 for 8oz but worth every penny.

https://www.lactacores.pt/en/product...ed-butter/150/
I'll check around and see who carries it locally. Thanks for the tip !
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Old 11-30-2022, 06:59 PM
 
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U.S. butter:

Sweet creams are made to this
Who am I to disagree?
I've traveled to farm and the creameries
Everybody's lookin' for something

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Old 12-04-2022, 08:49 PM
 
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In my family we usually used the unsalted butter on our sourdough rounds from San Francisco.

If someone was going, they'd always bring back a couple from the wharf, and we would always enjoy eating them w/the unsalted butter.
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