Kerrygold.
OK forum I’m looking for some butter that taste like butter used too in the old days, what does anyone recommend?
Justin44
Kerrygold.
No idea what butter used to taste like but Normandy butter is lovely.
The only butter I'll buy is President.
It's absolutely fabulous.
'Old days' butter was salted and strong in flavour - Anchor or Shirgar will do the trick. I'm currently using Tesco organic butter because I find the old style has too much flavour for me these days. The Tesco organic has more flavour than president for me at least.
Last edited by Suds; 24th November 2019 at 20:32.
Great. Now I'm thinking my butter is fake. What was it like in the good old days?
Tesco do a good English one with salt crystals.
President is okay, though
Kerrygold. It has one of the highest % of milk from grass-fed cows
St Helen's Farm Goats milk Butter.
You'll never look back.
"Once is happenstance. Twice is coincidence. The third time it's enemy action."
'Populism, the last refuge of a Tory scoundrel'.
We’re blessed with a great choice of great local butters in N Ireland, but this is the cream of the crop for me.
https://www.abernethybutter.com/
Now I'm daydreaming of butter that tastes like what butter used to be melting over carrots that taste like what carrots to be.
I can't see any reason to give the French or Danish any money for butter when we do it perfectly well ourselves.
I buy British, quite often Country Life (for spreadable) or supermarket own brand unsalted for cooking, provided it is British.
D
We’ve been ordering the President butter with sea salt from Ocado.
https://presidentcheese.com/products...a-salt-butter/
This takes some beating - https://www.beillevairexport.com
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Raw butter is what you’re looking for.
French is best IMHO. Beurre D'Isigny can be had in Waitrose relatively inexpensively
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There are two distinct types of European butter. Traditional English churned butter (e.g Country Life) is what is known as sweet cream butter. Aside from tending to be more yellow in colour than it’s European counterparts, the key difference is that European ‘white’ butter (e.g Lurpak) is made with fermented culture prior to churning. This gives European butter a lighter, yoghurty, cleaner, style of butter that some prefer, over the sweeter, rounder, creamier taste of English butter.
I knew nothing of this until I met my sister in law, who is allergic to the English style.
Gaz
Just walk into a posh supermarket and try a few overpriced butters that are not low fat and see what you like.
When I fancy a butter 'hit', I just add some sea salt. It increases the taste and the texture.
That said, I agree with most of the posts here: Anchor, President, Kerrygold et cetera. All decent butters.
Next topic: 'How to fight cholestorol? Any tips?'
No, but I am disposed to give them a chance, and own a few made by British companies, currently including a Smiths, a Bremont, A Scurfa and soon to arrive, a Newmark.
Buying local for food has much more of an impact that the occasional item like a watch and makes much more sense if the differential is low.
No-one here would consider importing Scandinavian firewood, even if it is much better than Native grown (which it probably isn't).The bulk is too high and the gain too low.
I can perfectly understand buying a premium brand like an Issigny butter, because the difference is high. I might add that there is quite possibly a decent UK alternative, but I do not know it.
But buying Lurpak? For me, that is almost the definition of a pointless import, it is just as expensive as British premium brands, no better, and simply sends money abroad.
I try and buy British for a lot of things, butter (and bacon) happen to be the most obvious supermarket examples, other than fruit and veg.
Dave
i usually get St Helen’s goat butter from Sainsbury’s (great in porridge), but use clarified Fushi butter for some cooking (usually EVO oil), and lurpak slightly salted on toast in the morning
I recall being in a posh restaurant where they went to great lengths to tell us about all the ingredients. We thought it was a bit OTT when we were even told about the butter that came with the bread. It was called Lincolnshire poachers which seemed an odd name for a dairy product; but, it was very nice indeed.
On the back of this thread and having just been to Waitrose, I purchased the St. Helen's Farm Goat's Milk and President with Salt Crystals. The goat's milk butter isn't for me (I'm not a fan of goat's cheese either) but the President butter with salt crystals is a revelation and will now be the norm.
Last edited by Skier; 25th November 2019 at 19:10.
President is very good, but we generally have Longley Farm Jersey salted butter from the local Deli in the fridge. It’s excellent.
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No contest.
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I can't say I know what you mean, but try any Polish shop and look for butter that looks like this:
https://images.app.goo.gl/qxNxvKUWX4r9Ycxh9
https://images.app.goo.gl/m1kTrAdjLREed3gGA
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+1
If you want to get super serious with your butter, Ampersand is the way to go. Not easy to source and certainly not cheap, but with a complexity and flavour beyond any others. Favoured by many many Michelin restaurants.
https://butterculture.bigcartel.com/products
Enjoy liberally on hot toast, naturally.
Another vote for Kerrygold. Arguably better for you as well due to the grass fed cows.
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My god some people eat crap on this forum. No disrespect 😜
Anyway nothing nothing anywhere near as good as this stuff. Get it from my local butchers.
https://www.abernethybutter.com
All this thread has done is remind how much I miss butter. Damn you low fat spreads! Damn you all to hell!
Another vote for Kerrygold. Nothing like it on hot toast.
Waitrose used to sell Beppino Occelli fresh cream butter from Italy (it was always paper wrapped on the cheese counter). Iirc it was about twice the price of anything you usually find and tasted divine with some fresh sourdough and a sprinkle of sea salt flakes
If you can find it, try it.
I had no idea butter was such a rabbit hole.
I originally opened this thread with my eyes rolling but now I'm excited to pick some new butter up at the weekend!
I can remember buying "tub butter" at the Co-op, when they just cut a slab off and weighed it out for you. Same with bacon, a big side of bacon on the slicer and they would ask you how thick you wanted it cutting. I think all bacon was dry-cure back then.
Eddie
Whole chunks of my life come under the heading "it seemed like a good idea at the time".