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Old 06-16-2020, 12:35 PM
 
Location: Germany
890 posts, read 571,437 times
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Kerrygold Presents: A True Taste of Kerrygold




https://www.youtube.com/watch?v=UIbaY1bng7I
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Old 06-16-2020, 01:24 PM
 
765 posts, read 983,106 times
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Quote:
Originally Posted by pikabike View Post
Folks, it is Challenge butter, not ChallengeR.

OP, have you tried Brummel’s yogurt-based spread? It tastes surprisingly good, not too yogurty.

I love REAL butter but don't care for the Challenge brand. It seems tasteless to me. I get Plugra or President or Kerrygold -- for eating on bread or toast. I also like the Land o Lake european butter which I use for baking.

And yes -- the Brummel and Brown yogurt spread is suprisingly good -- we always have a tub of that in the house for my husband.
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Old 06-16-2020, 02:04 PM
 
Location: Coastal New Jersey
68,276 posts, read 63,592,194 times
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Quote:
Originally Posted by Nanny Goat View Post
Earth Balance ingredients--Palm fruit, canola, safflower, flax and olive oils, salt, lecithin, pea protein, lactic acid, color.

I'm not sure what looks "awful." Palm fruit and canola have some controversy w/ them, but olive and flax aren't unhealthy. Safflower, not that I've heard either.
Butter has its pluses, but it's saturated so depends on how much you use. Sat. fats have a lot of studies indicating to limit them for heart health. Moderation as in all things.
It's not bad and doesn't taste bad. I used it recently to make a vegan lentil shepherd's pie (for the mashed potatoes).

There's nothing like real butter, but if cooking vegan dishes, I use the other.
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Old 06-16-2020, 06:44 PM
 
7,433 posts, read 4,367,650 times
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I’ll have to try Finlandia, which I saw at a local store once. Don’t know if it will be a standard item there.

My favorite of the ones I listed is Plugra unsalted. I like to add salt or herbs to taste, so the unsalted one serves well for eating as well as cooking.
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Old 06-16-2020, 08:17 PM
 
4,675 posts, read 3,641,829 times
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Butter all the way.

I love cultured butter best of all, and use that on bread. I mostly use Organic Valley Cultured Butter, Vermont Cultured Butter, or Trader Joe’s Cultured Butter.

I keep sweet cream butter in the house because the kids prefer it. I also tend to put it in my cooking a lot. I buy usually Organic Valley, Kate’s, Cabot, or Trader Joe’s.

Once in a while I experiment with homemade butters from the Farmer’s Market.
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Old 06-17-2020, 02:31 AM
 
Location: The New England part of Ohio
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Nothing like Kerry Gold
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Old 06-17-2020, 06:48 AM
 
Location: San Antonio/Houston/Tricity
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Quote:
Originally Posted by sundog2 View Post
I know there is a lot of different butter out there and other spreads, but not sure what to change to. I am using Lake O'Lakes now. What type of butter do you use or spreads? I read the ingredients on some like Natural Balance and that sounds awful.

I use European cultured unsalted butter (Echiré or Beurre d’Isigny) or make my own. It has more fat content and it's easier to spread. To me, it tastes better too.
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Old 06-17-2020, 01:19 PM
 
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Originally Posted by elnina View Post
I use European cultured unsalted butter (Echiré or Beurre d’Isigny) or make my own. It has more fat content and it's easier to spread. To me, it tastes better too.
Beurre d'Isigny is so wonderful!
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Old 06-17-2020, 01:35 PM
 
10,922 posts, read 12,420,358 times
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Quote:
Originally Posted by Mightyqueen801 View Post
It's not bad and doesn't taste bad. I used it recently to make a vegan lentil shepherd's pie (for the mashed potatoes).

There's nothing like real butter, but if cooking vegan dishes, I use the other.
I mix it around, too. Mostly olive oil, but sometimes this. I'd like to try some new oils, maybe Peanut, Safflower? W/ olive oil, you can only saute on low heat though if you're cooking w/ it.
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Old 06-17-2020, 02:13 PM
 
Location: San Antonio/Houston/Tricity
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I am always using one of thise^^^ Peanut or Safflower oil. Great for cooking!!
But I wouldn't mash potatoes with it, or pour over the corn. Some stuff taste great only with butter.
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