There is nothing that tastes better.

ahem....

>>21475343 (OP)
>>21475350
Lol; American peasant food. You have NO IDEA what real butter tastes like.

most decent butter tastes the same, kerrygold is decent. whey butter tastes like vomit
the only time i've actually thought to myself "damn this butter is actually extra good" is that buffalo milk butter they sell during italian week in the lidl

That's overpriced shit meant to be sold overseas, I bet that no Irish use that

>>21475351
this faggot put a semicolon after "lol"

>>21475358
I can afford it.

>>21475364
no one was questioning if you could afford to act like a fairy faggot trust me

>>21475343 (OP)
>227g
Why?

>>21475343 (OP)
https://curedandcultivated.com/products/delitia-italian-butter-parma

>>21475343 (OP)
https://bannerbutter.com/butters/

>>21475371
Because butter is typicall sold by the pound in the USA and each pound package has four sticks of butter in it. Kerry Gold is a bit different in that their blocks are a half pound (8 ounces) or 227 grams.

>>21475383
That looks stupid for tourist types, like 40 USD for 5oz, get outta Dodge

>>21475393
https://bannerbutter.com/wholesale/
I buy the chef rolls. That said I do understand (that you can't afford it and are a peasant) this thread will be focused on wal-mart available brands.

>>21475343 (OP)
>butter
Haram

>>21475343 (OP)
Only a moron would pay extra for overpiced butter because its from ireland

>>21475403
It’s mass produced crap.
Anyone who thinks it’s special has clearly never had decent butter.

>>21475358
it's true; LOL is not an independent clause. but kerrygold is pretty good regardless.

>>21475409
I concur. It seems like real butter is mystical ambrosia to the rootin tootin yankee doodle noodles

>>21475343 (OP)
>Kerrygold

never ate it. their matured cheese is fine.

>>21475422
*I've never eaten it

>>21475343 (OP)
https://www.youtube.com/watch?v=FwS6PRClvOg

why you no shill islamic aussie butter?

>>21475343 (OP)
t. celtic season ticket holder

>>21475434
*Never ated it

>>21475343 (OP)
I prefer Président

>>21475522
*never eatsy them

>>21475343 (OP)
>nothing tastes better
Wrongo retard. I'm letting my homemade cultured salted butter come up from fridge to room temp right now and I'll be making bread to put it on and enjoy later today. Kerrygold is nothing compared to this. I have a few sticks for when I bake or saute because the tangy flavor of the good stuff is wasted in those sorts of applications.
If you have a stand or electric hand mixer then actually culture heavy cream and make it for yourself and see how inferior other stuff is by comparison.

It never ceases to amaze me how angry people will get about butter. Apparently one of the reality TV shows about frontier life now has a gay couple and the rightoids are freaking out and saying that a random schmuck in 18th century costume churning butter is "pederast sodomite propaganda" because it turns out he's gay in real life.

>>21475615
His husband does look a little young in that pic to be fair

>>21475615
>make an 18th century larp and survival show
>most of the cast is fags and niggers
lol america truly is the mecca of bottom tier trashy entertainment, i'd neck myself before admitting i watch this pleb garbage for fat moronic cattle like (You)

>>21475621
The sex is amazing tho

>>21475343 (OP)
Thats bromated vegetable oil, I don't think americans can buy butter in stores.

>>21475615
>Families will leave the 21st century behind to live as 1800s pioneers in this bold social experiment that will test their strength, stamina and sense of humor.
Fuck you for bringing this shit to my attention. I was genuinely happier not knowing that this show existed.

>>21475779
How does one milk vegetable oil from a cow?
Also, the word you're looking for is hydrogenated, not bromated. Quit saying words you don't know the meaning of.

>>21475782

>1800s

So that guy is in the fields picking cotton all day, right?

>>21475395
It's 3.74 at my whole foods which is about the same price as kerrygold at Walmart

>>21475365
you sound like someone who would enjoy being a whimsical fairy faggot from time to time but you simply can't afford it which makes you salty. many such cases.

>>21475615
Goddamn fags

>>21475782
>not Black to the Frontier
Dumb

>>21475357
i'm irish, most of butter here is the same other than that can't believe it's not butter shite, cows here are grass fed for the most part, it's decent butter, don't know why /ck/ gets angry about it.

>>21475371
because the US doesn't use the metric system.

>>21475573
This 100%. Homemade butter is way to make. My wife makes it with our 5 year old child at home in her kitchen mixer and it’s noticeably better than anything I’ve ever bought.

i dont really notice a difference between any of the butters
sorry guys, and thanks for letting me post this

>>21475876
I just use Tesco's butter but it's like 4 euros now. Still way cheaper than Kerry Gold or Avonmore but still.

>>21475573
do I have to buy a butter culture or can I just leave it out until it ferments

>>21475343 (OP)
Kerry Gold is great, but this just straight up moggs it.

>>21475535
*ain't did eat dem

>>21475343 (OP)
All of your local options are doubtless better but Kerrygold serves a need, being a reliable brand you can easily find at the supermarket/Walmart. That said.... I'll probably never understand the economics/marketing where the USA, a superpower with a massive agricultural industry, has to import a perishable dairy product from overseas to guarantee that the niche of "widely available decent butter" is filled. Is it just because plastic paddies like me are such suckers?

>>21477299
It's hard to displace a category leader. Kerrygold firmly established itself early enough that competing with it is difficult. You have to remember that Americans were late to the game when it comes to caring about food quality. It's really only a recent trend from the last 15-20 years.

>>21475350
I tried some a while ago, kinda crumbles but it straight up tasted like cheese

>>21475343 (OP)
for me? it's lurpak since that's what my grandmother always used and I'm nostalgic for it because it's the only time I ever got to have real butter (we ate shitty margarine)

>>21477022
https://shop.supervalu.ie/sm/delivery/rsid/5550/categories/milk-butter-eggs/butter-spreads-id-O200190?f=Breadcrumb%3Agrocery%2Fmilk%2C+butter+%26+eggs%2Fbutter+%26+spreads

>>21475409
If you lived in the US you’d welcome imported food because the domestic stuff is such poor quality it’ll make you ill over the long term.

>>21475782
lol, nice, black people

>>21475798
No, he is screwing the wives(white) while the husband(white) watches.

>>21477724
Classic American pastime

>>21475343 (OP)
Βούτυρο Κέρκυρας

>>21477697
Yup, it's the exact same prices for the Tesco version as well. 3.99 for 454g. Same price for Kerrygold too.

>>21475358
are there XL keyboards for fat people?

>>21475782
>no winter
Weak.
>>21477698
That's why Trader Joe's has so many thing made in Canada.

>>21476064
Yeah it's for sure the way to go for butter that you really want to savor the taste of. It doesn't matter for baking or sauteing but for finishing sauces or putting on bread the storebought just does not compare. I keep a few sticks of kerrygold for baking because it would be a waste to use the good stuff in that sort of application because the complexities of the flavor will largely cook out in those sorts of products.

>>21477226
Do not just wait for it to ferment on its own, you'll likely get it colonized by nasty stuff. You don't need butter culture specifically, Just a small pack of (unflavored) greek yogurt will do, anything advertised as having "live active cultures" and without added flavorings. You need to make sure you don't get a pasteurized product where they are all dead. The mini unflavored greek yogurt containers are perfect, mix one with a small carton of heavy cream until it's well-incorporated in a clean jar and cover it with a clean coffee filter that you either screw a rim top on or rubber band. You want it breathable but with no gaps for stuff to get in.
After a day to a day and a half at room temp, it should be much thicker. Stir this and refrigerate for another 24 hours and you have creme fraiche, which is 5x better than store-bought sour cream. You make butter out of that to make cultured butter, which I'd recommend salting to standard ratios even if you don't usually salt butter because it adds to longevity in the fridge and at room temp, and homemade butter doesn't last as long because you won't be getting as much buttermilk washed out of it as in commercial butter. It freezes for a good long while, I recently thawed out a stick of salted cultured butter from the freezer that has been in there for 6 months and it was just as good once it came up to temp. I'd recommend portioning out the butter in smaller sticks/blocks than you normally get as well, again because it will not have as long a shelf life unfrozen as other products.

>>21475343 (OP)
I've heard from many people that the kind of butter you use doesn't make a difference in baking. I just can't get behind that way of thinking, because I can taste and smell the difference. The biggest difference between American and European butter is the butterfat content. American butter is usually 80/20 percent, butterfat to water ratio. While European is around 82 percent or more. You may not think 2 percent of butterfat makes much of a difference, but think of what a difference 2 percent more water makes. Also let's not even get into the fact that the cream that European butter is made with is fermented which definitely provides a different flavor than unfermented cream. Also if we want to go deeper, the cows where you get the cream from are more likely to be grass fed, which again effect the flavor and the color of the butter even.
I've been in the kitchen experimenting. Most of my cookies that I've made have been made with unsalted Kerrygold (KG) butter, and the other day I finally decided to use a store brand (SB) butter to compare the difference. I've been so used to using nothing else but KG, the difference in color and smell from SB was off-putting. The SB cookies looked similar to the KG cookies, but they weren't as earthy, rich, or as aromatic as the KG Cookies. In my opinion it's absolutely worth splurging the extra dollar or two for the European or Irish butter.

>>21479620
You'll definitely notice the difference between super cheapo and a decent quality butter, anyone saying otherwise probably uses margarine most of the time. Now when it comes to finer nuances of high-end products, those will typically be lost in the baking process. Like between the dollar-or-two extra Irish butter and a really high-quality artisan one with specific subtle flavor differences, if you do notice a difference it will be negligible and will likely detract from a baked good because a lot of the mileage you get from those is in flavor profiles that make them more suitable as finishing table butters. It would be a waste of money anyway at that point because those can be pretty pricey.

>>21475876
Because everyone here is a cynical faggot that hates things being popular even if said produce is tasty

Hey guys. I'm not joking asking this.
I grew up in a house that couldn't cook with abusive mom.
Often times chicken wa pink and raw and she would keep lunch meat till it grew green. Still eating it when it became slimey and smell.
Never had anything other Than vegetable oil butter till I was 20. It was magic...
I am willing to pay a little bit more for a decent butter, what is the best butter you can find regularly at stores like Kroger or walmart. I use Tillamook salted right now but I'd love a butter so good you can just spread it on bread and eat it. I've tried Irish cream butter in some foil once and it was insanely rich.

I eat good food now. I produce my own poultry and eat from my back yard, but I still buy hard to produce or stuff that doesn't make sense to produce. Butter, cheese, flour.

Tldr
High class but still affordable and accessible delicious butter recommendations?

>>21479909
I meant at 20 I got to try real butter for the first time and it blew me away. Sorry that's worded weird.

>>21479917
visit all the gourmet/specialty stores in your town. look for high fat content, the higher the better. Avoid 'cultured' butter it tastes like vomit

>>21479924
Thank you. I assume if I find a shop they can answer a bunch of questions. If there are no speciality places near me is thee anything that's good enough that they mass produce I could find while in town once every few months?

>>21479660
Yeah that makes logical sense. It's wild how often I come across comments though that make it sound like im wasting my money. Yesterdays test really opened my eyes to the difference. I would love to try baking with some more artisan butter or amish butter even.

I'm actually doing all of these little tests because I plan on starting a cottage bakery out of my apartment. I was hoping the cheaper butter wouldn't be so noticeably different. I'll just have to remember that it's going to be the most expensive part of the cookie, along with the chocolate chips/toppings.

>>21479909
I enjoy Kerrygold butter for the most part. It's more expensive, but worth it and the difference is extremely noticeable. The other stuff tastes like straight chemicals by comparison. My mom also liked that stupid vegetable oil butter shit. I never did and I always thought it made things taste worse.

>>21479909
Also make sure to keep something that you can put room temp butter in. Room temp butter is the best for spreading.

>>21480141
I'm a animal. I usually just melt it and brush it on.

Am I doing that wrong? I understand the concept of a butter dish and salted at room temp etc.
>>21480113
Thank you. My mom to this day is a horrible cook, horrible house keeper and horrible person. She was your stereotypical stay at home karen who knew everything but was actually just kinda stunting my growth and making people miserable.
I didn't have a taco till I was 15 and at a friend's house cause she is racist.

The first time I tasted real butter it had like a salty tang to it I never experienced and I been on a roll ever since. Feta cheese is amazing but I think I'm low class on that. Athenos is great. Mozzarella is amazing too when it isn't dried shit and is still in brine.

>>21479909
SCS halal butter is just fine.
i also like cream cheese.

You should just replace butter with cheese.

>>21480239
If you're talking about toast, I recommend putting the butter on the toast first and then toasting it. You will get great results.

Sorry to hear that your mom was shitty. That's wild that she was a stay at home mom and sucked at cooking. Maybe she was just lazy or low effort. Hah no Tacos sounds terrible, my condolences. Hope you are making up for lost times with food the best you can. As for cheese, I personally am not a huge cheese fan but i'm weird.

>>21480298
goat cheese

>>21480239
Do not melt it, ideally what you put it on is room temp or just barely warm enough to make it slightly warm without melting it itself.

>>21480300
>Maybe she was just lazy or low effort.
trophy wifes are like that. but most modern wahmen are like that too. never learnt to cook and have terrible taste because they fell for every health fad like vegans.

>>21480301
Goatse

Kerrygold is overhyped midmarket trash.

For me, it's Normandy butter.

>>21480300
All good. I'm making up for it. Like I said. I literally produce my own meat after growing up on chicken patties.
Its a long story but she mentally ill and is deeply narcissistic, That's the short of it.
>>21480303
Is it a flavor thing?

>>21480296
I love cream cheese. I make chicken wontons.

>>21480346
Thats fine. But how does it compare to vegetable oil butter? Would you pay the extra price for Kerry or just use I can't believe it's not butter?

>>21480369
>is it flavor?
Partly yes, and a lot of it is the texture. But texture is flavor because of how the food sits on the tongue. You also have more flexibility with an unmelted butter because you can fit a lot more butter unmelted on something because it sits there as a dollop than as a runny liquid that will end up half on the plate a lot of the time.

>>21480379
Got ya.
Here's some ducks. Thanks.

>>21477565
iirc it's made with whey cream as well as regular cream. I enjoy it myself, but the size and shape is inconvenient

glad to see none of you posted the actual best butter you can get
you bunch of retarded shitskin nigger animals in this fucking shithole niggerkike board have no taste, no knowledge, and no potential

i'll keep buying it all for myself and reaping the health benefits

>>21480407
>ooh I'm sooo angwy
What a complete limp-wristed pussy. Boiling over like a feeble adolescent.

>>21480346
I wouldn't say it's overhyped when most of the time it's the best butter available at most supermarkets. Of course artisan butter or butter with higher butterfat levels are preferred whenever possible.

>>21480369
That's okay, I also haven't spoken to my mom in years because she's mentally ill and has problems.

>>21480378
Fuck vegetable oil butter, pay the extra for the kerrygold.

I happily pay the £1 more for this gold from the Gods. Even if it is French.

>>21479909
Isigny Ste Mere is almost a meme because of the awards it wins, but it's just good for whatever reason. So tasty on a fresh baguette (French stick)

>>21480407
i literally posted an islamic ad for the butter i usually use though? >>21475440

>>21480373
>make chicken wontons.
with creem cheese?!?

>>21475343 (OP)
>There is nothing that tastes bet...

>>21475351
>retard: heh my opinion! (Proceeds to swollow bars of soy infused fake butter, without chewing them)

store brand butter from any supermarket nukes this irish shite

>>21475343 (OP)
Kerrygold is honestly pretty shit (it's good compared to say for example Spanish butter), it's worse than the "local" creamery no brand butters that LIDL and ALDI sell here in Ireland as their own.

You're getting shafted likely if you're American, I know we like to meme but you definitely have some noname generic creamery butter that's way better and cheaper

>>21475343 (OP)
Land o lakes high fat butter is better.

>>21481295
no it fucking doesn't. If you think so you have shit taste. Store brand is an inferior product. The cream they use in SB isnt even fermented like it is for the european and irish butter.

>>21481295
>What is American exceptionalism

Might as well ask in here, is there any difference between this and regular butter?

>>21482198
Yeah well European butter starts at 82 percent milkfat to water ratio. It's interesting that they call it dry butter, I'm guessing because it's 84 percent and has an even higher butterfat ratio than most European butter. Most European butter starts at 82 percent and can go as high as 86 percent. It's probably worth getting especially if you're using it for baking.

>>21482198
No. Extra dry butter is not a legal term in France, it's meaningless babble. If butter doesn't contain 82% fat it's required to add "light" or "salted" to the label which signals the use of thickeners and preservatives.

For butter there are 3 legal subdivisions: raw milk ("cru"), fine butter ("fin", made with frozen pasteurized milk) and "extra fine" ("extra fin", made with pasteurized fresh milk).

The term "beurre de baratte" doesn't mean anything. It simply means "churned butter", you can't make butter without churning it. 90% of French butters (including this one) is made exactly the same as all butter anywhere, because it's cheaper and can be mass-produced but it lacks a complex flavour profile.

For a good butter to develop, the cream is allowed to mature first, it's then allowed to ferment slightly before it's slowly churned. It's more difficult to accomplish, more time consuming and of course more expensive. Industrial butter doesn't let the cream mature, churns too fast and injects the fermenting lactic acid bacteria at the end of the process. Whether a butter has 82 or 84% fat is of little importance.

There are 5 registered butter regions worth looking out for: Poitou-Charentes (Echiré, Bordier), Les Charentes, Isigny, les Deux-Sèvres and Bresse. The very best comes from Le Ponclet in Brittany however.

This is the best store-bought butter I have found
>rich butter flavor
>pasture-raised cows
>uses wax paper
>tasty AF

I should try making my own some time

>>21482426
Thanks. Very informative.