If I buy really nice butter

[DirtyDancing]

I can't stop eating it. I could live off really nice bread and butter. I am going to have to buy some not very nice butter so I am less tempted! I think it's my favourite thing to eat.

Anyone else adore good butter!

This is a genuine question from someone who doesn't live in the UK. I've seen a few threads about "really nice butter" but what does that actually mean? I'm not a butter connoisseur and don't buy much, but I've never heard anyone here talk about really nice butter. Butter is just - butter!

@gofg

This is a genuine question from someone who doesn't live in the UK. I've seen a few threads about "really nice butter" but what does that actually mean? I'm not a butter connoisseur and don't buy much, but I've never heard anyone here talk about really nice butter. Butter is just - butter!

Well there's sweet cream vs cultured butter, and different cultured butters taste different. Salted vs unsalted, and what kind of salt including origin and crystal size. That affects flavour. Then different breeds which are fed on grass from different areas might taste different. Pasteurised vs unpasteurised. Fat content (Polish butter is slightly higher). Even summer vs winter milk, or early vs late milking, can make a difference to dairy products. Lots of factors. Colour can range from rich yellow to almost white, salt can be evenly spread throughout, flakes, massive crystals. Texture can be waxier, crumblier, harder, softer. Flavour can be rich, tangy, meaty, light, fragrant, creamy, greasy, cheesy, clean, delicate, etc. It can be the difference between enjoying the slice of bread and butter/baked potato and really relishing it.

Yes, butter is great. It's far less bad for you than margarine, which is full of rubbish to make it palatable.

We do have real butter too but I have two ravenous teen boys. Some corners have to be cut…

We do also have the "just — butter" type of butter, that I imagine most people on this thread would grab if they were cooking some ordinary everyday thing. And the same kind of "just butter" butter blended with vegetable oil to make it more spreadable. But there's also a market in "nice" butter, usually marketed based on origin, type of salt used, etc., which lots of people like to use for things where the butter is a central feature of what they're eating. A bit like how there's "just eggs" eggs that you'd bung in your egg fried rice or microwave mug cake, but you might also buy Burford Browns specially for your Saturday morning soft-boiled egg breakfast, because they have a richer, more complex flavour that you might consider worth the extra cost when the eggs are the star of the show.

boatyard it’s hard going isn’t it feeding growing lads, they can empty a fridge quicker than you can eat a slice of toast! Make sure you keep a bit of nice butter for a treat for yourself now and again. 🧈 🥖 🧈 🥖 🧈

Lurpak Spreadable contains a higher percentage of butter (16% more) than CLS plus a proportion of milk solids, so that’s why it doesn’t melt in the same way as CLS.

Wow - so much choice!! We seem to just have salted or unsalted (I'm talking about pure butter, we do have different types of spreads). I buy spreadable butter, which is more expensive, but as it lasts me for several months I can justify it . As for eggs - we have different kinds in free range, barn eggs etc., but I've never found any eggs to be more superior either. It sounds like it's much easier to shop here - I couldn't cope with all that choice!

gofg yeah it is kind of excessive 😅

We seem to just have salted or unsalted (I'm talking about pure butter, we do have different types of spreads). I buy spreadable butter, which is more expensive, but as it lasts me for several months I can justify it

Spreadable butter is even more expensive when you realise that it's added oil and/or water that makes it spreadable. So you're actually buying less actual butter.

All butter is spreadable if you keep it out of the fridge - although you don't then get those lovely teeth marks referred to up thread.

It’s Irish!

Just tried some of the Isigny salted butter we were talking about. I'm not impressed.

I do, I love it and sometimes I wake up at night worrying that they will change the recipe of nice butter, like they did to chocolate.

Spreadable butter is even more expensive when you realise that it's added oil and/or water that makes it spreadable. So you're actually buying less actual butter.

I don't live in the UK, and the spreadable butter I buy has no added oil or water - it has two ingredients - pasteurised cream and salt. It spreads on toast, but needs to be left out of the fridge for a very very short time to spread onto bread. But I can assure you it is butter, and only butter.

Life without butter, bread and red wine is not one I wish to live 🤣. Graham's butter is my fave every day butter but on special occasions Noirmoutier Sea Salt Butter. 😍😍

President spreadable is soften with cream.

My supper this evening after a hefty mid afternoon roast at the pub is Allinson's brown bread spread liberally with President butter. And when I say liberally I mean teeth marks were left.

As a wartime child, butter is the ultimate everyday luxury.

@eddiemairswife

Aww that reminds me of what my dad used to say ….❤️

I am SilentBob, I am a chef and I am a sod for the butter.

I would genuinely rather have any sandwich with dry bread than with fake butter, I just can't do it. I will not fall for the 'tastes like' or the 'seems like' or the 'if you've done enough mdma you'll believe it is' adverts- I.WILL.KNOW.

I'm a salted butter lover and I am not ashamed.

Not sure if this has been posted yet…but saw it and thought of you all

I use President Spreadable because it is mixed with cream, not oil.

But it isn’t nearly as spreadable as Lurpak Spreadable.

A sacrifice I am prepared to make.

@3luckystars

I do, I love it and sometimes I wake up at night worrying that they will change the recipe of nice butter, like they did to chocolate.

This is the stuff of nightmares. They better bloody not.

I got this book for my fellow butter addict father last Christmas and he said it was brilliant - a history of butter, with recipes and recommendations for best ones! www.goodreads.com/book/show/28110851-butter

"From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best."