We keep our butter out at room temperature. We have noticed some sticks get softer than others. Since we buy what’s on sale we currently have 3 brands of sticks. I thought “butter” was “butter”. But it ain’t the same. I’m gonna start paying more attention to see which brands stay harder or softer. Which would be better for you? I’m assuming the softer would be????
Butter Softness
- Thread starter Gebo
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I use Kerrygold in the tub. I take it out of the refrigerator about 30 minutes before I want to use it to soften it up a bit. I would not think there would be much difference in how soft or hard it was as far as nutrition value. But I am no expert, just use what I like the best.
Depends on the water content. It's usually around 20%. And also depends on the saturated vs poly vs mono in the actual makeup of the fats. Higher density, less water, better product.
Zee09
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But the higher density won't spread lol
I like the softer butter however my wife buys the harder kind that doesn't spread very well at room temperature. I do like Kerry Gold butter but it's more expensive.
I like soft for spreading but goes rancid on counter
Apparently the higher the butterfat, the easier to spread.
https://www.tasteofhome.com/article/your-complete-guide-to-butter/
https://www.tasteofhome.com/article/your-complete-guide-to-butter/
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I was going to make a comment that likely would get me banned, but just in jest. Has to do with Steve Carell and something he would say.
I too thought butter was butter. We normally get it from Costco but it comes in 4 packs and we have to freeze it. If it's on sale at the supermarket, then we buy it in a 1 pack and the same unit cost. So we do have more than one kind, and never noticed any difference. We do let it sit for 30-60 min before use, then put it back.
I too thought butter was butter. We normally get it from Costco but it comes in 4 packs and we have to freeze it. If it's on sale at the supermarket, then we buy it in a 1 pack and the same unit cost. So we do have more than one kind, and never noticed any difference. We do let it sit for 30-60 min before use, then put it back.
How can "butter be butter"?
Where them cows live? What they be eatin'?
Where them cows live? What they be eatin'?
Premium brands like "Hotel Bar" butter are said to have a lower water content.
Salting butter makes it taste better for eating and helps keep it longer.
I'm told unsalted butter, what many insist upon for cooking, will always be fresher.
a) I buy and use both
b) With well managed stores, etc., I've never experienced "stale butter"....just repeating what the experts say.
Salting butter makes it taste better for eating and helps keep it longer.
I'm told unsalted butter, what many insist upon for cooking, will always be fresher.
a) I buy and use both
b) With well managed stores, etc., I've never experienced "stale butter"....just repeating what the experts say.
Wife says with milk that is an unwanted side effect of pasteurization.
She sources raw farm milk when making pudding or yoghurt.
Scares the bleep out of me
True. We used to buy it from the Amish. Raw cultured and hand squeezed into blocks. You know it's good when it's 5 min from cheese and has a nice vomit aroma wafting off.
Don't know if this is true but I have read that it's palm oil that's added to dairy feed that's changed the characteristics if butter.
I think the palm oil is added to the butter which changes the characteristics of the butter
Wife buys this stuff now instead of Irish Butter.
I only use a bit of butter on Belgian waffles and sometimes re-heated banana bread and walnut muffins
So only a couple times a year
I only use a bit of butter on Belgian waffles and sometimes re-heated banana bread and walnut muffins
So only a couple times a year
I can't stand soft butter. When I first moved in with my ex/housemate he used to keep butter at room temp. From day one I kept mine in the fridge and so that was my butter and the butter left out was his butter. One day I was out so I used his butter and, out of habit, I put it in the fridge when I was done. After that, it became the new thing and now we just share refrigerated butter. Even though recently he switched to "fake" butter now for health reasons so now I get my refrigerated butter all to myself haha.
But, when it comes to ice cream, I'm the opposite. I'll let it sit out a bit before I eat it so it's soft, while he likes it more solid direct from the freezer.
Humans are weird! But us all being different is part of the fun of life I think
Btw the only brand of butter I buy is Kerrygold. It's my favorite! I've found Costco has the best price on it, I use A LOT of butter.
But, when it comes to ice cream, I'm the opposite. I'll let it sit out a bit before I eat it so it's soft, while he likes it more solid direct from the freezer.
Humans are weird! But us all being different is part of the fun of life I think
Btw the only brand of butter I buy is Kerrygold. It's my favorite! I've found Costco has the best price on it, I use A LOT of butter.
Kerrygold butter here as well, was getting it at US Costco, 4 sticks in a box. Keeping a stick at room temp for consumption.
Not sure what butter I'll use after I run out as Canadian Costco doesn't carry it and now Canada customs want to charge tariffs, taxes and duties on everything that comes from US. I grew up on real butter so cannot stand hard artificial 'butter' they sell everywhere.
Not sure what butter I'll use after I run out as Canadian Costco doesn't carry it and now Canada customs want to charge tariffs, taxes and duties on everything that comes from US. I grew up on real butter so cannot stand hard artificial 'butter' they sell everywhere.
That's it, we have officially run out of things to talk about.....
Wait, you’re claiming that palm oil is added to regular stick butter? Or are you referring to some of the spreadable kind?
