it's a meme just like cento san marzano tomatoes. no, don't try to argue with me about the tomatoes because you obviously haven't even tried other brands
It's entry-level decent butter, but americans are used to tasteless low-butterfat solid butter, so it tastes amazing in comparison. Compare it to a local or amish butter, and it's not as good. It's decent butter, which is a big step up if you're used to shit butter.
>americans are used to tasteless low-butterfat solid butter
Butter in USA is 80% fat, EU is 82% so it's not a big difference. The real reason people think Kerrygold is so much better is because the cows are grass-fed. Most dairy cows in the US are being fed grain which results in less flavorful beef and dairy.
>Most dairy cows in the US are being fed grain which results in less flavorful beef and dairy.
Not for long, most now and moving forward are doing a mix of grain/grass or just grass for the ideal volume to fat/protein content. Grain maximizes volume but the lesser quality can actually put you in the red compared to grass. Dairy alternatives are also dwindling the need for volume.
>amish butter
If you see this shit make sure its actual Amish butter and not AMISH STYLE.
Because the latter is literally a log of store brand butter wrapped in wax paper and trying to trick you into thinking its better than it is.
It's very good. It's because the place in Ireland where it comes from has a unique climate that makes the grass fantastic for cows. But smaller butter makers from the same area are better.
Same shit really, you can better control the water and salt content but it's the same dairy. What matters is the fat content which isn't advertised and can range from 80-82% to near 100%. Only way you can tell as a consumer is color (more yellow the better) and all brands hide that pre-purchase.
Maybe in America. I just checked mine and there only two ingredients listed >Water and Australian cream: Minimum 80% milk
fat
The Lurpak says 26% canola oil.
Remember, the higher up an ingredient in the list, the more of it there is. Clover's main ingredient is seed oils, and they're not even consistent with the one they use, they just throw in flavourings at the end to make their Frankenspread always taste the same.
They don't call it butter; the general populace does. The section in the supermarket is called "Butter and Spreads". All supermarkets stock a single line of an actual butter, then a dozen of these abominations. Here in the UK nobody knows what butter actually is. I'm not joking.
2 years ago
Anonymous
Hmm wasn't aware. Every butter here, even the supermarket brand, seems to just be butter. I even just had a quick look to confirm and the only things ever listed on the ingredients for all of them is milk or cream, water and salt.
Remember, the higher up an ingredient in the list, the more of it there is. Clover's main ingredient is seed oils, and they're not even consistent with the one they use, they just throw in flavourings at the end to make their Frankenspread always taste the same.
How are the even allowed to call that shit butter? Or is it called sandwich spread or some other bullshit to get around that?
They don't call it butter; the general populace does. The section in the supermarket is called "Butter and Spreads". All supermarkets stock a single line of an actual butter, then a dozen of these abominations. Here in the UK nobody knows what butter actually is. I'm not joking.
American here, none of our butter has vegetable oil in it. Anything with vegetable oil is not legally allowed to be called butter. It is called something else.
>Same reason you have ingredients in milk
but I don't
2 years ago
Anonymous
It literally says there ingredients and it says whole cows milk
Vai pó crl
2 years ago
Anonymous
that's one (1) ingredient
2 years ago
Anonymous
Moving goal posts homosexual
You complained that butter has two ingredients which it does if you buy salted butter, but even without salt it will still list ingredients because it’s a legal requirement to list the ingredients of the product you are selling same reason why milk has an ingredient list.
Chupa pilas do crl
Because the judge ruled they didn't say their butter was 100% grass fed it wasn't false advertising, the reality is they still feed their cows with soy and grains for the most part and a small percentage is grass
If Irish farm systems are anything like Kiwi ones which I'm pretty sure they are, they're going to be eating 99% pasture, they might get a bit of meal in the milking shed to keep them settled, or supplement feed at times of poor pasture growth when the alternative is watching them get skinny as hell and or stopping milking them altogether (which would be fermented grass silage, maize either grown on farm or bought in, sometimes imported palm kernel for a cheap option)
If that's the case then I'm fine with that, although I'll just point out that they have said when they supplement their feed it's with grain and soy. How much of their feed is supplemented I don't know though.
>How much of their feed is supplemented I don't know though
Probably as little as possible, if you're paying for a whole lot of land to graze cows on, buying supplement feed is only an additional burden. If you had to dry off early and feed purely supplement you will be spending a fortune to keep cows going for next season, and making no income in the meantime. To put it in perspective, I graze a hundred dairy cows for a guy on a hill country farm, and at the moment hes paying $28 a head per week. That's 11,200 a month, and hes quite fine with that, would cost the same to feed them at home, but this way he can have a break
I have compared all these butters, single-blinded (or as close as I could get given the color difference and the fact that I was doing the tests alone). There was a major issue in my test (I was using salted butter and the salt levels in the butters are very different, more than 2x apart, which makes it harder to notice anything else and fairly compare) but I think the butters did taste noticeably different. If you controlled for not only salt, but also butterfat / water / milk protein ratio, would they still taste different? I think so, given my experience with the salted butter test, but I can't really be sure without a better experiment.
so if the main reason that seed-oil is bad for you is too much omega 6, and omega 6 is good for you as long as it is balanced with omega 3, then wouldn't seed-oil based butter with omega 3 added make it better for your body?
it's not the main reason it's bad for you, it's basically industrial lubricant being deoderized and sold as food. There's plenty of good videos on the topic at this point
The entire reason Crisco was originally sold as an edible product was that it didn't seem to harm people when eaten, and it sorta looked like butter. That's the entire thought process that went into seed oils hitting store shelves. The effect that seed oils have on the human body needs to be thoroughly investigated, because there's zero chance that chemically unstable and highly oxidised fat molecules are having zero effect on the body.
Kerrygold is delicious but I usually just buy whichever high-end butter is on sale when I need some. Sometimes it's kerrygold, sometimes it's some other brand. The other high-end brands are just as good
My boomer parents used to buy this garbage for DECADES but I turned them into kerrygold addicts
I like to get it because imagining the cows fat nips getting milked while they moan in Irish accents is hot. though from time to time I also like to think that its actually a sexy Irish lady's breast milk being used for the butter preferably a ginger for extra flavor and spice.
It's a superior product, but I've started trying to buy organic butter from "local" (in the US) farms just to support my country, even if it's not as flavorful.
Pic related is cheaper than KG where I live. Tastes similar. Assuming butter fat is same between products, I think a lot of hype over the color is similar to orange vs pale-yellow egg yolks. Even if the taste isn't dramatically different, people associate the color difference with a higher quality product (which might be the case with egg yolks and chicken diet or grass-fed butter products).
Oh shit. I've been buying various greens, mushrooms, fruits, etc. One of the few places I can find reasonably priced shiitake. How legit is the story and what's affected? I'll look it up when I have time.
There isn't a "story" so to say. But every time I've bought their produce, it spoiled in a couple days. For example I bought green beens and two days later they were liquifying in my fridge. I also spoke to a friend about this and told me about how his grandma used to run a produce stand in his hometown, and he remembers when trader joe's first started and still had to go to farmer's markets to obtain produce, they were specifically choosing the worst and oldest produce at the market, almost certainly because it was sold at a discount
If you've had no issues then I don't see any reason to stop. It could be a regional thing
That's shitty if true. Sometimes I think spoilage is regional and affected by weather conditions, especially humidity. Too much moisture will cut the lifespan of certain fruit/veg in half. I'm sure the refrigeration during shipping is standardized but not necessarily airtight. Plus who knows what the exposure is like when unloading a truck and stocking a store. My local store is pretty consistent most of the time.
This is shit tier, mass produced, industrialized nonsense with an artificial/fabricated flavour.
Real butter tastes different from month to month because biodiversity in the meadows changes. Best butter is made in May in this part of the world. Real butter goes off so fast you can't really transport it, even with today's means (cooled, sous-vide). I get my butter directly from Saint-Malo in France, which is just 650 km away and it's really difficult to get it in top condition.
>This is shit tier, mass produced, industrialized nonsense with an artificial/fabricated flavour. >Real butter tastes different from month to month because biodiversity in the meadows changes
In mass production milk goes to a factory where it is pasteurised (heated and cooled to kill any bacteria) standardised (actually taken apart and put back together so that it's uniform across the range because every farm and every cow is going to have a slightly different ratio of cream) and homogenised (forced through a membrane to emulsify and prevent the cream from separating).
Butter is going to be made from the cream when it is separate at the time of standardization. It doesn't mean they added anything artificial to it, it's just made to be consistent. Funny that they're then making "light" milk with less cream for some products, after taking off the cream to make butter and shit, and selling it to people for the same price as full cream milk.
Some places (not here) might add beta carotene to cream from grain fed cows before making butter because this is what will give the yellow colour when it's churned. Usually this would be picked up by the animals natural diet if it was on pasture.
t. my country is responsible for 30% world dairy exports and they are grass fed (kiwiland)
Fricking hilariously they don't eat much fish in Ireland and export the vast majority of what they catch. I was told by an Irishgay that the aversion to fish comes from an old tradition that if you served it, it meant that you were too much of a poorgay to afford meat.
No wonder they had a famine
The seafood market is huge here, there are morons with an aversion to fish for some reason, I blame shitty parents feeding kids processed crap. It used to be common up until the 90s to even solely eat fish on Fridays.
That old trope of "hur hur morons starved in a country surrounded by fish" is moronic, some people did fish what they could, if caught the British would frick you up for stealing from their waters.
went to ireland in march for the first time.
why are your shelves at tescos empty?
where would you recomend i move to in ireland? considering stab city at the moment or cork
It depends entirely on what sector you are planning on working in, Limerick and Cork are both equally terrible for accommodation at the moment, you are more likely to get stabbed in Cork ironically.
The sector I plan to work in is >unskilled
Audible kek at being stabbed in cork.
Accommodation prices are horrible across the board, would make more sense getting a room in Dublin as opposed to limerick because prices are nearly the same and the opportunities are better in Dublin. But I don’t want to be in Dublin.
Long term plan is to get into an apprenticeship, apparently I can’t get into one without first being established in the country with literally any job.
2 years ago
Anonymous
>would make more sense getting a room in Dublin as opposed to limerick because prices are nearly the same
lol, you might pay the same in Dublin for a bed in a room with 2 other beds, or enjoy paying 1200 a month to jerk off in a tiny single room.
Limerick is the place to go for unskilled labour, or Cork if you want to work in a call center, Dublin if you want to deliver food and get attacked by crowds of knacker children.
2 years ago
Anonymous
Had my sights on limerick anyways I really liked the portlaoise area, roscrea and nenagh.
Unskilled is what I am, I’ve done call center work in the past but surely the American southern accent won’t help me in Ireland. I can barely understand you as it is.
Like i said the long term plan is an apprenticeship either hvac or pipefitting. If I go crazy I’ll get a c+e and stay on the road.
Thanks m8
It's true anon however restrictive as it may seem to a burger there's a handy twist. If you have a butter licence you're not allowed a firearms licence and you've got to have a butter licence to step onto school property. So there is that.
Kerrygold is less brittle at fridge temps than any other butter I've tried, including Plugra (another 82% butter) and a couple of 84% butters. Great for laminated doughs.
why are PUFAs bad? is it just the kind of PUFA?
because omega 3 is specifically proven to be needed for heart health and is very good for you, although too much omega 6 is very bad for you. both are PUFAs
I ask because I wanna know what butters to aim for with this info in mind
decided to look at some things myself, lemme know if this is in the ballpark:
PUFAs in and of themselves are indeed good for you, and are required for basic healthy body functions.. BUT and thats a big BUT, getting it from a whole food source is very important (such as fish and walnuts) because your body can more easily break down how those foods are naturally made and derive the fats it needs for itself. getting it from oils such as soybean and sunflower make it more unsure if the oil has been chemically treated, and could have a chance of oxidization when being heated for cooking which creates a bunch of free radicals and carcinogens amongst other issues for your system. plus it creates an unhealthy balance of omega 3 and omega 6 which is important to keep under control.
does that make sense?
i like the texture of kerrygold better than regular US brands, easier for spreading while cold. also tastes exactly 20% better. so for double the price it's usually not worth it unless i'm making rustic bread for others and i give away a little container with butter
It's technically inferior but functionally superior.
They add a small amount of vegetable oil (which is an inferior product compared to butter both in a nutritional sense and in terms of value for the customer), however, this gives Irish butter some of the properties of margerine, it's softer than regular butter and can be spread on bread even cold out of the fridge, yet it tastes just as good as regular butter. The only downside is that it's substantially more expensive than regular butter, even though it has lower quality ingredients.
Now this thread is concluded definitively and can never be made again.
It’s better than the standard butter you get at a regular grocery store. But it’s not as good as something from a small batch local dairy (which most people can’t access).
I find it’s not worth it for baked goods unless it’s something that spotlights butter. Puff pastry, croissants etc.
I've had grassfed A2A2 fancy-pants unpasterurized and cultured butter, and while that's good for baking and ceratin dishes, i prefer kerry gold as a table butter or for most baking
It's too spicy for me
Mama mia thatsa spicy buttera balla
>goyslop butter
moron
there are butters literally made with seed oil. that's the definition of goyslop
then it's not butter
moron
nice goalpost, I clearly did not imply it is real butter hence USING A DIFFERENT TERM (I.E. GOYSLOP)
absolute state this board's reading comprehension, IQ, and whiteness
>referred to them as "butters"
>disparages our reading comprehension skill for thinking they referred to them as "butters"
moron homosexual, calling it goyslop butter is still calling it butter
Holy frick, go to /misc/ you obsessed Hispanic wignat homosexual
so /misc/tards are now at the stage where they're absolutely frightened by food lmao
>believes it is butter
I dunno, can't tell the difference, so I just buy the cheap ones below it.
I thought we were done calling things meme products.
i buy country life cause i think it tastes the best
it's a meme just like cento san marzano tomatoes. no, don't try to argue with me about the tomatoes because you obviously haven't even tried other brands
>Irish butter
>made in Poland
sauce?
It says made in ireland
It's definitely a meme product.
It's entry-level decent butter, but americans are used to tasteless low-butterfat solid butter, so it tastes amazing in comparison. Compare it to a local or amish butter, and it's not as good. It's decent butter, which is a big step up if you're used to shit butter.
>americans are used to tasteless low-butterfat solid butter
Butter in USA is 80% fat, EU is 82% so it's not a big difference. The real reason people think Kerrygold is so much better is because the cows are grass-fed. Most dairy cows in the US are being fed grain which results in less flavorful beef and dairy.
>Most dairy cows in the US are being fed grain which results in less flavorful beef and dairy.
Not for long, most now and moving forward are doing a mix of grain/grass or just grass for the ideal volume to fat/protein content. Grain maximizes volume but the lesser quality can actually put you in the red compared to grass. Dairy alternatives are also dwindling the need for volume.
>entry level butter
Redpill me on advanced butters
>amish butter
If you see this shit make sure its actual Amish butter and not AMISH STYLE.
Because the latter is literally a log of store brand butter wrapped in wax paper and trying to trick you into thinking its better than it is.
It's very good. It's because the place in Ireland where it comes from has a unique climate that makes the grass fantastic for cows. But smaller butter makers from the same area are better.
If you're so worried about your butter why aren't you making it yourself? It's literally the easiest thing to do.
Easier than calling you a homosexual?
Yes, easier than taking your boyfriend's load too.
Same shit really, you can better control the water and salt content but it's the same dairy. What matters is the fat content which isn't advertised and can range from 80-82% to near 100%. Only way you can tell as a consumer is color (more yellow the better) and all brands hide that pre-purchase.
>I don't know the fat content of my butter
Do you just not know what cream, butter, and milk are? I suggest googling them before commenting again.
The yellowing is the level of clarification.
I had no ideas of the meme and I've been preferring kerrygold for some time now.
I buy lurpak spreadable for bread and just the supermarket brand for everything else.
literally me
You should read the ingredients sometime. Spoiler alert supermarket spreads are 50% vegetable oil (see: slow poison).
Maybe in America. I just checked mine and there only two ingredients listed
>Water and Australian cream: Minimum 80% milk
fat
The Lurpak says 26% canola oil.
Lurpak is one of the better ones because they only use 26% seed oil. There's a brand here called Clover whose ingredients list is absolute ass cancer.
>Vegetable Oils in varying proportions (Sustainable Palm, Rapeseed), Buttermilk (20%), Water, Salt, Natural Flavourings, Colour (Carotenes). Clover Light: Vegetable Oils in varying proportions (Sustainable Palm, Rapeseed); Buttermilk (40%); Water; Salt; Acid (Lactic Acid); Natural Flavouring; Colour (Carotenes).
Remember, the higher up an ingredient in the list, the more of it there is. Clover's main ingredient is seed oils, and they're not even consistent with the one they use, they just throw in flavourings at the end to make their Frankenspread always taste the same.
How are the even allowed to call that shit butter? Or is it called sandwich spread or some other bullshit to get around that?
They don't call it butter; the general populace does. The section in the supermarket is called "Butter and Spreads". All supermarkets stock a single line of an actual butter, then a dozen of these abominations. Here in the UK nobody knows what butter actually is. I'm not joking.
Hmm wasn't aware. Every butter here, even the supermarket brand, seems to just be butter. I even just had a quick look to confirm and the only things ever listed on the ingredients for all of them is milk or cream, water and salt.
>Lurpak is one of the better ones because they only use 26% seed oil.
>one of the better ones
>only 26% seed oil
>one of the better ones
>seed oil
American here, none of our butter has vegetable oil in it. Anything with vegetable oil is not legally allowed to be called butter. It is called something else.
Do britbongs really?
None of the ones with seed oils in are actually called butter, but 99% of people call them butter because they're idiots.
>two ingredients listed
what the actual frick
why are there ingredients in butter?
Same reason you have ingredients in milk. Fdx crl
>Same reason you have ingredients in milk
but I don't
It literally says there ingredients and it says whole cows milk
Vai pó crl
that's one (1) ingredient
Moving goal posts homosexual
You complained that butter has two ingredients which it does if you buy salted butter, but even without salt it will still list ingredients because it’s a legal requirement to list the ingredients of the product you are selling same reason why milk has an ingredient list.
Chupa pilas do crl
>Water and Australian cream
>Australian cream
West Country Farmhouse is the best butter I've tried
Kerrygold is ok, President is ok for unsalted
I like to imagine every Kerrygold thread is made by this one guy who's been internally debating whether he should just buy some or not for years now.
We keep telling him to because it tastes the best but he doesn't want to listen
The latter, though there are more superior butters
it's good but if i had another butter i wouldn't complain. there really isn't that much of a difference.
this one is better
Not even grass fed, they were in a lawsuit recently you can google
It said that was dismissed.
Because the judge ruled they didn't say their butter was 100% grass fed it wasn't false advertising, the reality is they still feed their cows with soy and grains for the most part and a small percentage is grass
uh
what
Proof?
https://www.irishcentral.com/culture/food-drink/kerrygold-lawsuit-grass-fed
Well that sucks.
lmao, taste taste eternally btfo
>i can totes taste the Irish climate (tm)
If Irish farm systems are anything like Kiwi ones which I'm pretty sure they are, they're going to be eating 99% pasture, they might get a bit of meal in the milking shed to keep them settled, or supplement feed at times of poor pasture growth when the alternative is watching them get skinny as hell and or stopping milking them altogether (which would be fermented grass silage, maize either grown on farm or bought in, sometimes imported palm kernel for a cheap option)
If that's the case then I'm fine with that, although I'll just point out that they have said when they supplement their feed it's with grain and soy. How much of their feed is supplemented I don't know though.
>How much of their feed is supplemented I don't know though
Probably as little as possible, if you're paying for a whole lot of land to graze cows on, buying supplement feed is only an additional burden. If you had to dry off early and feed purely supplement you will be spending a fortune to keep cows going for next season, and making no income in the meantime. To put it in perspective, I graze a hundred dairy cows for a guy on a hill country farm, and at the moment hes paying $28 a head per week. That's 11,200 a month, and hes quite fine with that, would cost the same to feed them at home, but this way he can have a break
I have compared all these butters, single-blinded (or as close as I could get given the color difference and the fact that I was doing the tests alone). There was a major issue in my test (I was using salted butter and the salt levels in the butters are very different, more than 2x apart, which makes it harder to notice anything else and fairly compare) but I think the butters did taste noticeably different. If you controlled for not only salt, but also butterfat / water / milk protein ratio, would they still taste different? I think so, given my experience with the salted butter test, but I can't really be sure without a better experiment.
This homie the Butter Baron
Wow are you really that desperate for human affection?
nah I get plenty of affection from your mom
I said "human". fricking sheep doesn't count.
How dare you, she's a pig not a sheep
As someone who grew up using Olivio my entire life it was one of the best foods I’ve ever eaten the first time, I will never go back to fake butter
so if the main reason that seed-oil is bad for you is too much omega 6, and omega 6 is good for you as long as it is balanced with omega 3, then wouldn't seed-oil based butter with omega 3 added make it better for your body?
it's not the main reason it's bad for you, it's basically industrial lubricant being deoderized and sold as food. There's plenty of good videos on the topic at this point
>it's industrial lubricant
Tell me exactly why that fact matters, as if you couldn't lubricate a machine with any other fat
the same reason I wouldn't drink motor oil if they processed it in a way that wouldn't kill you
did you know that water is used as coolant for nuclear power plants? OMG SO SCAWY
frick off you absolute spasticoid
What an incredibly dishonest argument.
That is a 100% moronic argument, as I'm sure you're well aware.
The entire reason Crisco was originally sold as an edible product was that it didn't seem to harm people when eaten, and it sorta looked like butter. That's the entire thought process that went into seed oils hitting store shelves. The effect that seed oils have on the human body needs to be thoroughly investigated, because there's zero chance that chemically unstable and highly oxidised fat molecules are having zero effect on the body.
lard and tallow were used as industrial lubricants way before seed oils
superior but buy cultured if you can find it
Kerrygold is a fine butter, but it's no Binlandia
>Imborted Budder :DD
hahah fugg 😀
I get it in bulk
this shit right here thou
>Casually and effortlessly shits on all your garbage excuses of butter
It's nothing personal you gutter trash white Black folk
>"butter"
>40% vegetable oil
ngmi
Kerrygold is delicious but I usually just buy whichever high-end butter is on sale when I need some. Sometimes it's kerrygold, sometimes it's some other brand. The other high-end brands are just as good
My boomer parents used to buy this garbage for DECADES but I turned them into kerrygold addicts
Frick off with that nasty shit.
>calls others white trash Black folk
>eats Country Crock
You can’t fool me, anon. I know what you are.
Ahhrmm… Make way for the President of all butters.
they are all the same shit
Not this brand i particular. Look for any Noirmoutier butter with the AOP label. The taste is absolutely amazing.
>Enter person's home
>They're going to cook
>They're using margarine
>person
>using margarine
choose one
I like to get it because imagining the cows fat nips getting milked while they moan in Irish accents is hot. though from time to time I also like to think that its actually a sexy Irish lady's breast milk being used for the butter preferably a ginger for extra flavor and spice.
meme shit owned by a israelite.
It's a superior product, but I've started trying to buy organic butter from "local" (in the US) farms just to support my country, even if it's not as flavorful.
Have you ever met a israeli person?
If I did I'd serve them a ham made from lamb leg
Pic related is cheaper than KG where I live. Tastes similar. Assuming butter fat is same between products, I think a lot of hype over the color is similar to orange vs pale-yellow egg yolks. Even if the taste isn't dramatically different, people associate the color difference with a higher quality product (which might be the case with egg yolks and chicken diet or grass-fed butter products).
Trader joes dairy is legit really good. The liquor department is OK. Too bad the produce is radioactive or else I'd shop there regularly
I drank their cold pressed green juice and just shat it out an hour later. Might as well been that epsom salt drink they give before surgery.
Oh shit. I've been buying various greens, mushrooms, fruits, etc. One of the few places I can find reasonably priced shiitake. How legit is the story and what's affected? I'll look it up when I have time.
There isn't a "story" so to say. But every time I've bought their produce, it spoiled in a couple days. For example I bought green beens and two days later they were liquifying in my fridge. I also spoke to a friend about this and told me about how his grandma used to run a produce stand in his hometown, and he remembers when trader joe's first started and still had to go to farmer's markets to obtain produce, they were specifically choosing the worst and oldest produce at the market, almost certainly because it was sold at a discount
If you've had no issues then I don't see any reason to stop. It could be a regional thing
That's shitty if true. Sometimes I think spoilage is regional and affected by weather conditions, especially humidity. Too much moisture will cut the lifespan of certain fruit/veg in half. I'm sure the refrigeration during shipping is standardized but not necessarily airtight. Plus who knows what the exposure is like when unloading a truck and stocking a store. My local store is pretty consistent most of the time.
ITT: Tastelets who probably can't even tell if butter has been frozen or not arguing over which supermarket butter is better
Coppertree farms butter... I kneel
soda bread + kerry gold + deenz
lordy lordy
This is shit tier, mass produced, industrialized nonsense with an artificial/fabricated flavour.
Real butter tastes different from month to month because biodiversity in the meadows changes. Best butter is made in May in this part of the world. Real butter goes off so fast you can't really transport it, even with today's means (cooled, sous-vide). I get my butter directly from Saint-Malo in France, which is just 650 km away and it's really difficult to get it in top condition.
Sounds like the difference between butter made with raw milk vs pasteurized milk.
>This is shit tier, mass produced, industrialized nonsense with an artificial/fabricated flavour.
>Real butter tastes different from month to month because biodiversity in the meadows changes
In mass production milk goes to a factory where it is pasteurised (heated and cooled to kill any bacteria) standardised (actually taken apart and put back together so that it's uniform across the range because every farm and every cow is going to have a slightly different ratio of cream) and homogenised (forced through a membrane to emulsify and prevent the cream from separating).
Butter is going to be made from the cream when it is separate at the time of standardization. It doesn't mean they added anything artificial to it, it's just made to be consistent. Funny that they're then making "light" milk with less cream for some products, after taking off the cream to make butter and shit, and selling it to people for the same price as full cream milk.
Some places (not here) might add beta carotene to cream from grain fed cows before making butter because this is what will give the yellow colour when it's churned. Usually this would be picked up by the animals natural diet if it was on pasture.
t. my country is responsible for 30% world dairy exports and they are grass fed (kiwiland)
is there any other good NZ butters other than Anchor?
Westgold, I choose it over Aussie butters because it's grass fed and has dem omegas
It's better than most but this is King
Just use lard/ghee/tallow
Anything cow related from ireland is absolute top tier. Same with sea food. Its one of europes/britains best food baskets apart from agriculture.
Fricking hilariously they don't eat much fish in Ireland and export the vast majority of what they catch. I was told by an Irishgay that the aversion to fish comes from an old tradition that if you served it, it meant that you were too much of a poorgay to afford meat.
No wonder they had a famine
The seafood market is huge here, there are morons with an aversion to fish for some reason, I blame shitty parents feeding kids processed crap. It used to be common up until the 90s to even solely eat fish on Fridays.
That old trope of "hur hur morons starved in a country surrounded by fish" is moronic, some people did fish what they could, if caught the British would frick you up for stealing from their waters.
>It used to be common up until the 90s to even solely eat fish on Fridays.
That's called being Catholic.
went to ireland in march for the first time.
why are your shelves at tescos empty?
where would you recomend i move to in ireland? considering stab city at the moment or cork
It depends on the time of the week, things aren't restocked at a constant rate so it's not uncommon for a lot of things to low in stock or cleared
It depends entirely on what sector you are planning on working in, Limerick and Cork are both equally terrible for accommodation at the moment, you are more likely to get stabbed in Cork ironically.
The sector I plan to work in is
>unskilled
Audible kek at being stabbed in cork.
Accommodation prices are horrible across the board, would make more sense getting a room in Dublin as opposed to limerick because prices are nearly the same and the opportunities are better in Dublin. But I don’t want to be in Dublin.
Long term plan is to get into an apprenticeship, apparently I can’t get into one without first being established in the country with literally any job.
>would make more sense getting a room in Dublin as opposed to limerick because prices are nearly the same
lol, you might pay the same in Dublin for a bed in a room with 2 other beds, or enjoy paying 1200 a month to jerk off in a tiny single room.
Limerick is the place to go for unskilled labour, or Cork if you want to work in a call center, Dublin if you want to deliver food and get attacked by crowds of knacker children.
Had my sights on limerick anyways I really liked the portlaoise area, roscrea and nenagh.
Unskilled is what I am, I’ve done call center work in the past but surely the American southern accent won’t help me in Ireland. I can barely understand you as it is.
Like i said the long term plan is an apprenticeship either hvac or pipefitting. If I go crazy I’ll get a c+e and stay on the road.
Thanks m8
This is totally based if you can source it. Better than KG hands down
>18+
you guys need a loicense for butter
It's true anon however restrictive as it may seem to a burger there's a handy twist. If you have a butter licence you're not allowed a firearms licence and you've got to have a butter licence to step onto school property. So there is that.
pretty smart keeping guns out of the butter-maker's hands
Amazon makes better butter for cooking with but kerrygold is best if you're just eating butter on bread
It's alot better than regular butter but way too expensive, I usually get a few boxes when they have em on sale at costco every now and then
Kerrygold is less brittle at fridge temps than any other butter I've tried, including Plugra (another 82% butter) and a couple of 84% butters. Great for laminated doughs.
why are PUFAs bad? is it just the kind of PUFA?
because omega 3 is specifically proven to be needed for heart health and is very good for you, although too much omega 6 is very bad for you. both are PUFAs
I ask because I wanna know what butters to aim for with this info in mind
decided to look at some things myself, lemme know if this is in the ballpark:
PUFAs in and of themselves are indeed good for you, and are required for basic healthy body functions.. BUT and thats a big BUT, getting it from a whole food source is very important (such as fish and walnuts) because your body can more easily break down how those foods are naturally made and derive the fats it needs for itself. getting it from oils such as soybean and sunflower make it more unsure if the oil has been chemically treated, and could have a chance of oxidization when being heated for cooking which creates a bunch of free radicals and carcinogens amongst other issues for your system. plus it creates an unhealthy balance of omega 3 and omega 6 which is important to keep under control.
does that make sense?
Irish cream is literally trash for them. The butter are turned into blocks and they are ging into a freezer for export.
I found this in my eastern european shithole, pretty good tbh
i like the texture of kerrygold better than regular US brands, easier for spreading while cold. also tastes exactly 20% better. so for double the price it's usually not worth it unless i'm making rustic bread for others and i give away a little container with butter
dumb newbie opinion
It's technically inferior but functionally superior.
They add a small amount of vegetable oil (which is an inferior product compared to butter both in a nutritional sense and in terms of value for the customer), however, this gives Irish butter some of the properties of margerine, it's softer than regular butter and can be spread on bread even cold out of the fridge, yet it tastes just as good as regular butter. The only downside is that it's substantially more expensive than regular butter, even though it has lower quality ingredients.
Now this thread is concluded definitively and can never be made again.
>They add a small amount of vegetable oil
You're a Black person and a liar.
It’s better than the standard butter you get at a regular grocery store. But it’s not as good as something from a small batch local dairy (which most people can’t access).
I find it’s not worth it for baked goods unless it’s something that spotlights butter. Puff pastry, croissants etc.
It all comes from the same factory.
Why can't I buy a slab of bulk butter from a deli?
>Buy a cheap brand
>Buy kerrygold
>Put each on some toast and eat it
There you go idiot I've designed your $3 taste test now go figure it out.
For the bakers
asendorfer and finlandia are better
superior.
I've had grassfed A2A2 fancy-pants unpasterurized and cultured butter, and while that's good for baking and ceratin dishes, i prefer kerry gold as a table butter or for most baking
I can't tell the difference between any of this shit.
same. adding more butter is better then adding expensive butter
I used this for cannabutter and it was the best goddamn cannabutter I ever made
DOOOOOOOOOOOOOOOOOOOOOOOOD
WEEEEEEEEEEEEEEEEEEEEEEEEEEEED
ya its pretty good imo
Can't tell as it isn't available here in New Delhi