Butter (What do you use?)

alelks · 05-30-2011, 14:39

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.

Snaquebite · 05-30-2011, 14:56

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.

alelks · 05-30-2011, 15:00

Quote:

Originally Posted by Snaquebite

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.

longrange1947 · 05-30-2011, 15:02

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.

Dusty · 05-30-2011, 15:18

Same here; LOL (salted)

longrange1947 · 05-30-2011, 15:20

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

Dusty · 05-30-2011, 15:27

Quote:

Originally Posted by longrange1947

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

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

Penn · 05-30-2011, 17:01

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.