Butter <3
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if you like the tang of your yogurt culture, you can toss that in instead of the aroma b. I just prefer the lighter tang and slightly more creaminess from the aroma b thermo bacteria.
You would need to raise the temp of the cream to 90F and hold for a few hours, so I might actually do a start for that with something I pasteurized myself.0 -
Never seen or tried Kerrygold, at least to my knowledge. I will make sure to try it if I can.
Butter all the way. There's always a stick of it on my counter, and they don't last long.0 -
if you like the tang of your yogurt culture, you can toss that in instead of the aroma b. I just prefer the lighter tang and slightly more creaminess from the aroma b thermo bacteria.
You would need to raise the temp of the cream to 90F and hold for a few hours, so I might actually do a start for that with something I pasteurized myself.
Wow. Sounds like you've done some trial and error with this.
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goddessofawesome wrote: »tennisdude2004 wrote: »goddessofawesome wrote: »Mmmm. Butter.
I'm actually going to try my hand at making my own.
I would personally stick with cows milk - but good luck to ya!
Wow. I am totally blonde. Took me a while to get this. . . .
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I grew up in a sad margarine spread household because butter was an evil killer- didn't stop people from gaining weight or having health issues.
As an adult, I buy real butter. I haven't died yet from eating real food. I've never tried the Kerrygold brand. I'll have to look and see if it is available locally. I think any butter brand is a step up from margarine.0 -
goddessofawesome wrote: »Mmmm. Butter.
I'm actually going to try my hand at making my own.
Not worth it.
If you're going to do it though, take the cream, add 1/2t of aroma B thermo bacteria, and let it sour a little, then make the butter.
butter is one of those things, nice to try to make once, but seriously... unless you live on a dairy and need to preserve your milk, just buy it.
cultured butter cultured butter cultured butter
*drool*0 -
Four pages of butter love. This is why I
MFP 0 -
Butter is melted sunlight. Margarine is liquid plastic. You choose.0
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What is Dave eating right now?
A slice of sourdough with cultured butter and dusseldorf style mustard.
You may all return to your regularly scheduled programming.0 -
a little bit.goddessofawesome wrote: »if you like the tang of your yogurt culture, you can toss that in instead of the aroma b. I just prefer the lighter tang and slightly more creaminess from the aroma b thermo bacteria.
You would need to raise the temp of the cream to 90F and hold for a few hours, so I might actually do a start for that with something I pasteurized myself.
Wow. Sounds like you've done some trial and error with this.
I've even made butter by hand, that was the most painful, and stupid 40 minutes of whisking and beating cream in my entire life.
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Alton Brown did a butter episode on Good Eats.
For those who have looked for KerryGold, my supermarket puts it in with the specialty cheeses, not the butter aisle. Check there for the special stuff.0 -
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I actually use a spread in a tub now, but I used to use butter. Butter tastes great, but it's expensive, and my toddler tries to eat the sticks right out of the butter dish WHOLE. (And has managed to make good progress in consuming a whole stick to herself before getting caught)
I switched to a trans fat free spread that fit my budget better, and can be kept in the fridge, out of reach of the butter fiend.
Plus we just use dabs here and there these days. When I was fat, I used to cook with butter, spread it on my food, etc...0 -
If my children need saturated fat, don't worry, they eat cheese.0
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enterdanger wrote: »Ugh, my husband is lactose intolerant with butter being one of the things that really messes up his digestive track. I've been using Earth Balance which is one of the better vegan margerines, but now I want real butter too, damn it!
@enterdanger My husband is lactose intolerant too, but he can have cultured butter.
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Mmmm butter! I remember as a kid we used to make fun of the I can't believe it's not butter, it's crazy how margarine has taken over!0
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goldthistime wrote: »enterdanger wrote: »Ugh, my husband is lactose intolerant with butter being one of the things that really messes up his digestive track. I've been using Earth Balance which is one of the better vegan margerines, but now I want real butter too, damn it!
@enterdanger My husband is lactose intolerant too, but he can have cultured butter.
I swear, naturally cultured food goes a long way to mitigating lactose intolerance. This may be broscience, but my own personal anecdata says that since I started fermenting my own veg, I can once again enjoy ice cream, cottage cheese, and cream cheese. Cultured food is a win.0 -
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stephanieluvspb wrote: »
I'm gonna trust youTheVirgoddess wrote: »stephanieluvspb wrote: »Idk if butter tastes bad........I've Never tried it
It doesn't. I promise. I looked online and its not sold at the store I usually go to but its sold at marsh, so I will make a trip to marsh.
Do this.
Take three bowls. Buy a good butter, kerrygold ain't bad. Plugra ain't bad, but I'm rather partial to those hippy amish folks and their rolled butter.
Let the butter raise to room temperature. In each bowl place 1-2T of butter.
Bowl one - plain.
Bowl two - add salt and fresh cracked black pepper.
Bowl three - add a dollop of honey
Mix them all in order to incorporate, or to just break it down into a smooth spreadable mass. Do it as a vertical tasting, starting at plain, ending at sweet. Use a nice baguette.
Treat yo'self!
Do you have a brand that these hippy Amish folk make? I don't know that I've seen anything and I live in Amish and Mennonite territory.
Ignore the price here, look for the product package. This is how we get it, but it comes from a local mennonite community. It's a somewhat common thing it seems.
I'm not worried about price, I just don't know what the package would/should say or look like. I guess Whole Foods should have it.
Oh I mean the full derp price of $27.50 for the pound from that amazon listing. They run about $7-8 a two pound pack here in the outer rim territories. I would assume Whole paycheck should have it.
Wowsa, that's a lot of money for a pound. Jesus. I could drive to Amish territory and still not use enough gas to hit $27. LOL.
Correct?
Picked up roll butter this AM @$4.99 pound. Hoping the Amishman who 'hand rolled' it didn't scratch his butt prior to starting the roll.
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I don't -get- margarine. Like, why does it exist? Butter user here.0
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Well originally if was about shortages and the need for a replacement but in the last half of the 20th century it was butter had saturated fat and cholesterol and was believed to be a cause of heart disease with faith in the fact that a fat made with plant and seed material could never hurt anyone.I don't -get- margarine. Like, why does it exist? Butter user here.
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neanderthin wrote: »
I'll have to ask my parents why they used it, it would be interesting if it was fear. For me it was just automatic - it's what I knew, so it's what I used. I'm glad I decided to make the change.0 -
TheVirgoddess wrote: »neanderthin wrote: »
I'll have to ask my parents why they used it, it would be interesting if it was fear. For me it was just automatic - it's what I knew, so it's what I used. I'm glad I decided to make the change.
It was probably price. Marge has always been cheaper. My parents used the tub variety, versus the hard sticks.0 -
When my boyfriend and I first started dating 3 years ago he asked me to finish this sentence, "Butter makes everything..." and I of course said, "Better!" True story. He has a very French style of cooking, so he loves his butter. Margarine never appealed to me. I'm not even sure what it tastes like, but I'm sure it sucks in comparison to butter.0
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