Difference between Sweet Cream butter and regular butter
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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.
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.
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.
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.
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.
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.
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.
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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