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?

@CuteCillian me too, Netherend Farm Butter is the best, and if you haven't tried their Ghee for making your roast potatoes, you are in for a treat. The Hairy Bikers visited there on their last series.

For all you salty butter fans, they do a Cornish sea salted butter as well as their normal salted (bigger salt crystals in the Cornish)

It's a lovely family business www.netherendfarmbutter.co.uk/home

@pickedplock
Like another thread, it may seem a tad 'wankery' but you can definitely appreciate the difference. A bit long winded, but this explains a bit more ....

www.fenfarmdairy.co.uk/bungay-butter/#what-is-our-secret?

Echiré is amazing butter but President unsalted is at the more affordable end of the scale.

Kerrygold is great too, but imo Dromara beats it. Real butter is so expensive though. Nearly £5 for a block, but worth it. I wouldn't have a piece of toast if it wasn't real butter.

Usually just Aldi salted butter, if I'm feeling extravagant I stretch to their specially selected salt crystals one

Not so much for money wish but that I cannot be trusted with a block of nice butter and toast....

Maybe fancy was the wrong word - expensive butter. I would never pay £5 - £8 for butter normally! They do taste and look different, depending on the salt and fat content of the milk. Cold toast, loads of thick salted butter. Nigella tip - thinly butter the toast when warm then let it cool and butter it again 🧈

President..
Lurpak.
Anchor.

All block butter and not spreadable in a tub.

Normandy, Vendee, or Jersey (salted and in that order).

I made my own at school once, it wasn’t that great. Can’t believe people have loads of double cream in their fridge and no butter in order to make it when they’ve run out. I think I buy cream once a quarter!

Definitely necessary. We need to stop people lying about all the stuff in tubs that they say is butter when it isn't.

On the back of the previous MN thread about butter, I bought several different types of MN favourite butters that were on offer on Ocado. They served a useful purpose of bumping my order up to the minimum of £40 and I'm set for fancy butter until probably Christmas.

Agree French with salt crystals, I did have some lovely Cornish salted butter
can’t remember it’s name and haven’t seen it since unfortunately.

If you really want to treat yourself, buy some mesophilic starter from a cheese making supplier. Leave the cream out at room temperature for 12-24 hours, add the starter, leave it overnight, make the butter in the morning.

This thread is very timely for me. Bought some m&s buttery spread, can’t remember the name, it won’t spread straight from the fridge I’ve had to leave it out.
So I’ve decided to buy real butter and sod the cost. Love Lurpak but really like Country Life too.
Trouble is I could unwrap it and eat it like a choc ice.

I went through a stage of trying lots of different butters and found it's the lactic cultures in Lurpak i love the taste of. Ingredients are Butter (Milk), Lactic Culture (Milk), Salt,
There's a French one called Le Gall that uses lactic cultures (and probably others) but more expensive.

I just buy lurpak when it's on offer

Delamere goats butter. I have an intolerance to cows milk.

A question for people who make their own butter. How messy is it? I'm willing to give it a try, but not if it leads to splashes everywhere and me needing to scrape most of the butter I've made of the whirly bit of a blender.

You can do it by shaking it in a clean jar or mason jar. I used to do that with the DC when they were little. I'm not sure if it's been mentioned above, but if you do make homemade butter, you should put it in a strainer and rinse it thoroughly in cold water before forming it and putting it in the fridge. Otherwise the buttermilk on the outside will make it turn sour.

I’m a lurpak salted person. I used to buy a French butter with small chunks of salt that was delicious but can’t find it since brexit

Anchor - anything else tastes awful to me.

Trewithen salted butter
Always first thing in shopping basket when we go down to Cornwall - haven’t seen it out of Cornwall though

I hate clover it always tastes rancid to me. I like most butters as long as they’re real. I don’t see the point in having fake butter aren’t they UPF?

Day to day, Lurpak, it's probably the closest to "real" butter. For fancy foods, it's got to be local butter

Usually the one that is on the best offer

Isigny st mere is my favourite but I often but a cultured butter from a Devon farm online and it's gloriously good.

Just moved to France and I'm now obsessed with the salt crystal butter here. It's incredible. I have to limit just how many slices of toast or sandwiches I have as I can't do a modest amount of butter. But I'd much rather have really good butter (and plenty of it) once or twice a week than rubbish margarine every day. Moved from a country that didn't really 'do' dairy in the same way that the UK/ireland/France, do so the best butter we could get there was pretty flavourless. It's been a revelation moving here and having the really good stuff!