What's so special about Lurpack?

[007DoubleOSeven]

I've noticed before how Lurpack seems to carry social kudos as the butter of choice for those that way inclined and now everyone is losing their shit about it selling for record prices. And people who use Lurpack as their usual butter always seem to find a way to mention it ("fetch the Lurpack from the larder will you darling?") or place it in pride of place of the breakfast table (haven't they heard of butter dishes?)...

I'm not asking about the cost of living. Obviously the price of Lurpack is indicative of the financial hardship we're all facing and like petrol prices it's utterly ridiculous and horrifying.

But...Why all the fuss about Lurpack? I've had it many times, it's fine but it's just...a butter.

Is it churned by maidens and lightly salted with their diamond-like tears?

Another Kerrygold fan here. Cannot stand the look of anaemic butter, so golden yellow, grass fed creamery butter for me, mmmm! I have to have toast now.

Sorry, didn’t mean to quote and @. I’m a bit of a rookie!

I bought 600ml cream from the supermarket today to have a go at making my own butter

I much prefer kerrygold too, much tastier

Kerrygold out of the spreadable butters is my favourite. Anchor has some sort of yellow colouring added, and Lurpak is too pale for me. But, tbh, I buy whatever is on special offer. I used to get Kerrygold or Country Life for my butter dish but got fed up of it either melting on the counter or being rock hard from the fridge in the summer.

A butter dish is a dish for butter, with a domed lid, btw.

Nope to Lurpack! We use Kerrygold in our household - tastes much nicer than Lurpack!

It is down to the way it is made. Lurpak and continental butters are actually made using a different process.

Lurpak is a 'fermented' butter, and English butter, the yellow stuff, is a 'sweet cream' butter. With fermented butters, you allow the cream to ferment or sour for a while before churning. This leads to a whitish butter that paradoxically tastes fresher and 'sweeter' than butters that are made from normal sweet or unfermented cream.

Some people prefer the taste of yellow English butters. I always find them slightly greasy and too strong-flavoured.

But, fuck me, the ability of some people to make even bloody butter all about class.

butter with "social kudos?" hahahahaha

It didn’t take long for class to come in this, did it?

YANBU.
Never got the obsession with it. It's just butter.
Anyway, plant based ones are the way to go
(runs away) 😁

My mom too and i always hated it ,far to bland and lacking in salt .
I have never ,nor would i ever buy it , and who in their right mind would buy it at todays mad prices.

Lurpak is a fermented or cultured butter, which means it is made with live cultures, which is why it has a different taste to regular churned butters- President is another example of a fermented butter.

Regular butters are creamy but a cultured butter has a tangier, deeper taste.

The solid Lurpak used to be lovely on crusty bread. The spreadable not so much but I cant be doing with trying to hack lumps off butter and tearing holes in bread cos I cant remember to get it out of the fridge

I think it’s name is generalised the same way as “hoover” where Lurpak means just spreadable butter.
Nobody says “vacuum the carpets”everybody hoovers is with whatever make equipment they have.
I used to buy Lurpak,sometimes still buy it when it’s on good offer but I will substitute it with whatever’s cheaper/better at the same price.
This week will be Kerrygold and Asda spreadable. If I say “get Lurpak from the fridge” I usually mean whatever spread we currently have.

Kerrygold is not a great Irish butter, always tastes funny. Ballyrashane is much nicer.
Lurpak is nice enough but it seems pale and a bit fake, M and S softer is far nicer

I love lurpak slightly salted spreadable, and i prefer it to normal butter.

One of my vices is eating tons of warm bread that's just come out of the bread maker with loads of lurpak. DELICIOUS.

It's not real butter as it contains vegetable oil.

🤣🤣

I'm also enjoying the replies from people who didn't completely missed the tongue-firmly-in-cheek nature of my post 😁

Glad I'm not the only one who thinks lurpak (corrected spelling) is overrated!

And yes, I do know some strange people lol

If you get an insulated butter dish it will keep at good spreadable temperature on the side. No need for spreadable butters which are not as nice as a good UK/Irish butter. Lurpak is also inferior of course.

It’s the emperor’s new clothes

President Butter however is a different level to anything else!

Who puts spreadable butter in a separate dish? (Do you have to scoop it out to repot in a butter dish? and why?)
Or boasts about Lurpak as a symbol of their elevated social standing?

Lurpak is one of the best spreadable butters for toast.
For crumpets, pancakes, croissants and such, the best butter is Rodda's Cornish butter and also Trewithen Dairy Cornish butter.

Not a fan of lurpack

It's all about unpasteurised for me.

www.waitrose.com/ecom/products/isigny-ste-mere-unpasteurised-salted-butter/833818-215247-215248

No idea as I prefer county life! Lurpak doesn’t have much flavour imo.

Lurpak spreadable is currently £5.25 for 750g (£7 per Kg) in Asda, the 500g is £5 (£10 perKg), Lurpak block butter is £2.50 per 225g (£11.11 per Kg) so the large pack of spreadable works out cheaper than the block butter.

Asda salted block butter is also £7 per Kg.

I love Lurpak spreadable but do consider it a bit of an everyday treat. I prefer it to block butter because I will spread that really thickly and I can give a thinner smear of spreadable which is good for my waistline.