Butter pros and cons

lemurcat12

laur357 wrote: »

This is taking me back to my days in kindergarten when we learned about farms and food. Our teacher brought in heavy cream, and we churned our own butter. "Churned" was actually filling mason jars and taking turns shaking it up. So much shaking, or at least that's what kindergarten-me thought. It was fantastic, and we all had buttered saltines as a snack.

I wonder how many calories are burned when making mason-jar butter? Hmm. . .

We did that too. It was so fun. (I had an olden-times fetish as a kid, though.)

enterdanger

I love butter. Unfortunately, my husband does too, and he's lactose intolerant. I keep it in the freezer and only pull it out for baking. Otherwise, dude eats it and the whole family suffers. I use earth balance for most things. I will admit that I will use that I can't believe it's not butter 0 calorie spray but only for corn on the cob.

kshama2001

debsdoingthis wrote: »

How long can you leave butter out of the fridge? Not very spreadable when I am making sammies in the morning

I always leave it out in a covered butter dish, except for in the summer when I am eating more salad and less hot vegetables and so using less butter and taking days and days to go through a stick.

maidentl

lemurcat12 wrote: »

laur357 wrote: »

This is taking me back to my days in kindergarten when we learned about farms and food. Our teacher brought in heavy cream, and we churned our own butter. "Churned" was actually filling mason jars and taking turns shaking it up. So much shaking, or at least that's what kindergarten-me thought. It was fantastic, and we all had buttered saltines as a snack.

I wonder how many calories are burned when making mason-jar butter? Hmm. . .

We did that too. It was so fun. (I had an olden-times fetish as a kid, though.)

Many moons ago we lived for a short period in a very small town in Colorado. We would get fresh milk with the cream on top and my mother would skim it off and make things, including butter. We also got fresh eggs and had a garden and apple trees. We only lived there for about a year or so but I still remember the food we ate very well (and fondly!)

kshama2001

Alyssa_Is_LosingIt wrote: »

kshama2001 wrote: »

Alyssa_Is_LosingIt wrote: »

Now I really want to bake cookies.

Truly "chocolatey to the point of madness."

http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29

Now I have to make these.

If I die, tell my family to bury me with my cookies.

After forming them, I just bake whatever I'm going to eat that day and hide the rest of the batter in the freezer.

Unknown

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ejbronte

Last weekend, I bought a bar of Kerrygold butter, and had some on toast for breakfast. Very, very nice stuff. Better, I think, than the brands I usually get.

Many years ago, when my mother developed heart problems, and a major change in diet was in order, I thought we might like to switch to margarine, which we never had in the house. I took one look at the ingredients, and decided we were just as well off - if not better off - with butter. I've since tasted margarine, and while it tastes just fine, I still think I'd rather stay with butter.

minties82

My household only ever uses butter.

Pros: everything
Cons: they don't exist when it comes to butter

minties82

kshama2001 wrote: »

debsdoingthis wrote: »

How long can you leave butter out of the fridge? Not very spreadable when I am making sammies in the morning

I always leave it out in a covered butter dish, except for in the summer when I am eating more salad and less hot vegetables and so using less butter and taking days and days to go through a stick.

I never refrigerate butter. It just sits in the microwave.