Butter (What do you use?)
 

Betty Crocker I'm not but over the years I've never really found a decent butter I like until today.

I was at Food Lion and decided to try some Plugra, European Style butter. It comes in one flat piece wrapped in a aluminum colored wrapper. This is the closest thing I have found that tastes like butter when I was a kid. I grilled some corn on the cob (in the husks) on the grill today and used this butter and man was it delicious. It tasted great on the Barbeque Bread as well. So far this is the best I've found.

I've tried churning my own from heavy cream but it just doesn't taste the same.

I was wondering what most use.

Actually I've use Land o Lakes forever, for different flavors I use it as a base an then blend.

I will say you've got me thinking about experimenting now. I grew up on home churned then Land
O Lakes.

I churned some last year in my food processor that came out pretty good but still didn't taste the same. Of course my memory may be failing me also but we won't go there. :) Churned butter sure gets hard in the refrigerator.

I too, like Lands O Lakes butter. I use various styles depending on what I want to falvor. I have grown a fondness for the Olive Oil based butter by them though. :)

Same here; LOL (salted)

Butter w/o salt is just not natural!!! :D

Nor is "butter" that didn't originate in a cow...

TRUE THAT!!! :D

I've always viewed butter as a fungible commodity and don't care what brand it is. Usually buy Land O Lakes or Challenge, but only because that's what the stores around me carry.

I use Country Crock instead of butter for most things.

Would be interested in what Penn and TS have to say on this topic.

Can't say I know much about cooking, but we still make butter at home.

Secret is, there is no secret, just make sure the kids do all the churning. But do start with room temp cream, don't just go at it after removing the cream from the refrig.

Salt to flavor, ask grandma, said amount is somewhere betweeen a "pinch" or a "dab".

As for hardness, you gotta plan ahead. We make butter in 5 lb. blocks, we freeze most, but go through it rather quickly so a 5 lb. block does not last long. You've got to manage the freezer, to frig., to cubbard scenario. It sucks having to use frozen butter on perfectly toasted bread.

-----------BT-------------

I did witness TS prepare dinner by reducing butter before a grill session, perfect. It was the same night I cut my finger slicing tomatoes.

Blue SpongBob bandages are gay, it was quite embarrassing.

Don't say that in front of my boys, they'll beat your ass. ;)

Plugra is high end gourmet butter with a butterfat content in the 82% range. I've never bought it. It was to expensive for a product of marginal utility. Instead, I purchased churn sweet a product produced in upper New York state.
Lately I've been using butter produced by the Amish in Lanchester Pa, it has a deep yellow color and a butterfat content in the 89-92% range. It's perfect for pastry work, I've only tasted it once due to CV issues. Olive oil is my mantra.

Too funny.

A thought just occured to me, 2/3 of the worlds population drinks raw milk. I read recently, that in CA, (and several others states), it is illegal to sell raw milk to your neighbors, in fact, it is illegal to sell farm fresh eggs, but you can give them away, the milk also.

How sad, looking for an explanation, anyone care to enlighted me.

I understand that pastuerization made it possible to transport milk further distances for larger population bases to offer milk, but why make it illegal?

Think of it. Raw milk only forces one to have land, raise livestock, perhaps chickens, raise a hog, vegatable garden. One might attempt making butter, cheese and canning produce. Some might even call that independance.

:D:D:D