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Sheesh, and to think I'm in awe of people who make their own ketchup or mayo... but butter?
I don't doubt it tastes better and that sounds like a neat thing to try, but I've never even thought about that before since butter to me is an ingredient not a result. It would be like making salt. Plus sounds so old-school like there would be a girl (oops I mean lass) using some wooden churning contrivance while her Dad walks by with a beard and suspenders carrying two pails of something to somewhere else.
Sheesh, and to think I'm in awe of people who make their own ketchup or mayo... but butter?
I don't doubt it tastes better and that sounds like a neat thing to try, but I've never even thought about that before since butter to me is an ingredient not a result. It would be like making salt. Plus sounds so old-school like there would be a girl (oops I mean lass) using some wooden churning contrivance while her Dad walks by with a beard and suspenders carrying two pails of something to somewhere else.
I wonder where I could sample homemade butter?
A farmer's market, maybe. Some restaurants have homemade butter. There's a speciality store here that will make creme fraiche to order, (I make my own) and while I don't know tfor sure, it seems to me that a store that would make creme fraiche to order, might also make butter upon request, if you have similar speciality stores in your area.
Alas, I do not carry two pails of anything to anywhere , but I get cream from the cheese factory, and make butter using a hand mixer not a wooden contraption. It takes slightly longer to make butter than whipped cream.
I do use bought butter in recipes where taste doesn't matter.
Now salt - salt is an interesting thing too. The taste of sea salt is preferable to 'normal' table salt and....
We used to make butter as projects in elementary school. We had some pretty awesome projects. We had heavy whipping cream by the pint - and we'd put it in the blender and watch it get thicker and thicker and thicker.
Then we'd clean out the paper cream container very well, cut off the angled top so it was just an open rectangular container, dangle a wick down the center, fill it with ice cubes, and pour scented molten wax over it. And then - the ice would harden the wax, and the wax would melt the ice, and we'd have really awesome swiss-cheese-looking colored strawberry-scented candles to bring home.
As for what happened to the butter lately, not a thing. I also keep a stick on the counter, like someone else posted. It goes in the fridge in mid-July til early September. It's 64 degrees in the house right now, so it's still pretty firm and not all that spreadable. Come the end of March I'll be able to make tollhouse cookies without breaking my wrist (I mix the dough by hand).
Recently set out some butter to soften and it didn't melt. What gives? The butter was the store brand. It was also the only grease in the grocer's case that was called butter and not spread or some such. Just plain, salted butter, which is traditional.
Anyone else's butter behaving suspiciously?
Have to add my experience this past Christmas baking season we did. The ones that know me know I do a lot of baking to pass around. I sent the kids with a list to the grocery for baking supplies. I have in the past had great success with Alidi's butter also but use Lands most of the time. They picked up Wal Mart Great Value brand and that was the start of the down fall. I had more cookies not turn out when baked than we did turn out. Been using the same recipes every year since my youth passed down from generations and such, so the only difference was the GV butter used. Some with salt some unsalted. I will n-e-v-e-r buy GV brand again especially for baking. Cookies didn't spread that should have when baked. Cookies didn't have butter flavor when they should have. Some set up so hard not even putting a piece of bread in with them to soften them up worked.
So I agree with you bjh something has changed in ****some**** brands of butter.
Now salt - salt is an interesting thing too. The taste of sea salt is preferable to 'normal' table salt and....
I like the Redman seasalt. That is what I use most of the time. My SIL who generally doesn't care about such things won't buy anything else after he tried it. For making brine, pickles, or kimchee I use kosher salt.
Have to add my experience this past Christmas baking season we did. The ones that know me know I do a lot of baking to pass around. I sent the kids with a list to the grocery for baking supplies. I have in the past had great success with Alidi's butter also but use Lands most of the time. They picked up Wal Mart Great Value brand and that was the start of the down fall. I had more cookies not turn out when baked than we did turn out. Been using the same recipes every year since my youth passed down from generations and such, so the only difference was the GV butter used. Some with salt some unsalted. I will n-e-v-e-r buy GV brand again especially for baking. Cookies didn't spread that should have when baked. Cookies didn't have butter flavor when they should have. Some set up so hard not even putting a piece of bread in with them to soften them up worked.
So I agree with you bjh something has changed in ****some**** brands of butter.
That is interesting. I am one who mentioned Aldi butter, it is top grade AA, and very creamy and delicious. I believe in the past I have bought some other brand of butter somewhere and thought it was "waxy", hard, and somewhat tasteless, just don't remember where.
It does matter the grade of butter one buys. AA is the top quality. Here is an article about butter grades:
I get Walmart's brand of salted butter usually. It's fine.
Sometimes Safeway has a better deal on their butter so I get it.
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