What's your favourite butter?

[chickenbhunalambbhunaprawnbhunamuchroomrice]

I'm aware this is a highly personal thing! As I'm sat here eating my lunch. A jacket potato with a shit tonne of butter and sharp cheddar. Crispy seasoned skin. It's heaven.

I am a clover girl through and through. If I cant get clover, I'll find a shop that does. I tried to get on the lurpak hype and it's nice on crusty bread. I'm aware clover isn't pure butter either.

What's your go to butter? And your favourite combos?

Lurpak every time.. on brown toast or Baked potato.. or a warm cheese scone.. or a toasted tea cake… or broccoli. As a child my dm buttered so thickly you could see teeth marks. That’s how I still love it. She has a lot to answer for. My weird cousin never like butter or anything else on his toast.. said it felt greasy. I tried calling it grease in my head a few times to see if it could put me off it a bit but nope.. I was pulled up short at work one day when a colleague asked me where I got the cheese from and I had to admit it was butter. That did make me think but sadly it didn’t change anything.

Cornish sea salt

Jersey butter from the Jersey dairy, which luckily we can get living in Jersey!

My sister always takes some home with her when she visits and DS1 is in the UK at uni and I have to take him some when we visit

This one is great 👏!

I LOVE butter so much that my daughter buys me a fancy one every year for Christmas ❤️

I can’t find Kerrygold in Italy, where most butter is unsalted, but Aldi’s Irish salted butter hits the spot.
It’s one of the few Aldi products I buy.
I’m a Lidl girl.

Proper Irish salted butter like Dromara.

It has to be Northern Irish Golden Cow - unfortunately I don't live there but am very practised at smuggling it across the Irish Sea 😆

I LOVE butter so much that my daughter buys me a fancy one every year for Christmas

Stupid question (and not meant antagnistically!) but how can butter be fancy? If it's just milk/cream and salt I don't understand how one can be better than another? I couldn't differentiate between milk?

@halava My friend makes her own. Get a pot of double cream, pour it in a food mixer and mix until it separates into yellow butter and liquid. Pour off the liquid and use as buttermilk for adding to curries or making cake/scones. Add salt to the butter if desired, pat into squares for use.

Or you can watch this method by Kent Survival - butter making starts at 7:30 on the video.

Lurpak is butter, you spoon! They don't just make spreadable lol

read this as 'butler' and was about to comment how fond I was of Jeeves 😁

(Lurpak all the way)

Well in that case I both apologise and applaud you for excellent use of "spoon" as an insult

Any salted butter that you buy in a the foil, I know it's usually for baking but it's bloody lovely on toast

Another vote for Trewithen. Salted for everyday, unsalted for baking. Lovely stuff!

I’m a bit puzzled though as to how you like butter, when in fact you like margarine? I mean, it’s fair enough to like Clover, obviously, but it’s a different thing to butter.

Or is it all just lovely melty yellow goodness once you get to the baked potato/toast stage?

(I may be rather too invested 😂)

I like Lidl’s West Country salted. And Kerrygold is hard to beat.

But have to agree that margarine is absolute filth (quite literally one of the worst things you can eat healthwise, not to mention the slimy chemical taste and smell). I always think of Stork as ‘proper’ marg but all those pots of spreadable stuff like Clover are definitely marg-adjacent, sorry - although I’m sure someone will be along to tell me the difference!

Either the ones with salt crystals in, Lurpak or President. We normally just buy the supermarket salted ones which are not a patch on any of the above but are cheaper and stop me binge eating it on bread, crackers etc.

chortle 🤗

Kerrygold. But I've just added the Longley Farm to my Morrisons order for Friday to try that. Let's hope it turns up.
Butter and Toilet Roll are the two things I REFUSE to scrimp on 😂

Margarine is one up from eating plastic in my eyes.

I mean no one asked how to do it but I'll tell you!

Whip the double cream for a long time until it separates (way past the stiff peak stage)

Separate the butter from the butter milk. Keep the butter milk from something else. Put the butter into a cheese cloth and squeeze it so all the excess buttermilk comes out. Give it a wash and repeat a couple of times. Add salt if you wish and wrap in foil or butter dish. Keep in fridge.

I buy salted local block butter.
Never marg (which i include clover as).

Life is too short for margarine!

Kerrygold. Raised on it, so everything else tastes wrong.

I went to agricultural college and it was practically the first DAY when they told us how margarine is made. Put me off for life. Now I only eat proper butter, but I don't really mind what type, as long as it comes wrapped in foil and not in a tub.

My ex maintained that anything yellow that you could spread on bread was 'butter'. He'd have eaten Vaseline, the weirdo.

Shirgar Welsh butter is the best I’ve tasted and luckily it’s cheap. Have tried standard and artisan butters and love this.

Same! No other butter, milk, or yoghurt comes anywhere close to Jersey Dairy.

We're thinking of leaving the island in the next few years and I don't know what I'll do without Jersey yoghurt particularly!

Again, not the thread for you

OOOH get me, Thread Police