Possibly the most boring question of the evening. Why is "posh" butter better than value butter

[MaryMotherOfCheeses]

DH bought the posh stuff this evening.

Says it's noticeably different in taste.

Is butter not just butter?

Why?

It's all down to quality - flavour, texture, water content. Butter, like a lot of other natural foods, is variable and sold according to grade.

Are you talking butter v marg or aldi lurpak substitute v proper lurpak?
Got to be proper block butter here. Lurpak the best. The rest is just offensive.

Definitely a difference in quality and taste. We now only use butter (as a result of MN) and since it's much more expensive than the spreads I bought value. I have learnt my lesson and now stock up on the anchor when it's half price every month or so. It's much much nicer (but my freezer is full
Of butter!!)

I have to admit that I love butter. It's the reason I eat bread! I asked a friend from France to bring a few blocks of the good stuff. He took a photo of the butter section of the supermarket fridgeI couldn't believe the variety! They are graded by the quality of ingredients, churning method, region of productionso many things. My favourite was the butter with sea salt. Delish!!

So is say aldi milk not as good as other milk? I thought, other than organic, butter was butter and milk was milk?

I disagree. But then again, I really cannot taste the difference between 'real' butter and cheap spread stuff.
However, when it comes to wine, I'm your expert

Deffo not spread.

Colliers butter v Sainsburys Value.

Don't know for sure about milk but the cheap stuff in Tesco - cant remember the name but it has a purple lid and is a pound - is definitely not the same as the more expensive milk. I had to use the DSs whole fat milk the other day and it was no different to semi skimmed. Completely different to the whole milk they usually have.

Being a primary product, liquid milk tends to be less variable than a processed food such as butter. It is graded according to fat content and there are legal minimum standards in the UK so quite an even standard once it is accepted. The liquid milk price is fixed between wholesalers and the retailer, the wholesaler takes their cut and the farmer gets the rest.... the big fuss at the moment. The main differences in selling price reflect the margin various retailers are willing to accept (Aldi work on very low margins), overheads, packaging formats & distribution chain. Organic milk costs more because there are extra production costs and a lower yield.

Salted butter also tends to be less expensive than unsalted butter because it has a longer shelf life (i.e the salt preserves it).

Interesting. So is the much more expensive kerrigold worth it (in aldi eg) or is it just £ for the big name?

If you're buying own brand then Waitrose Essentials butter is much nicer than Sainsburys, and if you want to go up a level then President French butter is very nice too. It's a taste/texture thing for me - the better butters are not as greasy and they're smoother & mellower somehow.

I know Mum buys VisiCalc butter for cooking and branded butter for toast. She must think it tastes better, because she's not one for spending money she can't avoid.

I tend to branded butter, but I only butter baked spuds and crumpets. Most other things get cheap olivio substitute.

That said Basic butter I know it did

President butter is delicious, definitely better than own brand. I don't think any of the other mainstream brands (lurpak/anchor/whatever) are particularly special.

Obviously value butter fine for baking!

I get the one with the sea salt crystals in, it makes me happy what can I say!

One of the first things I did after kicking h out was to bin his fecking clover and buy some real butter.

Agree president is good but my favourite is the morrisons one. In the green foil, it's only £1.50, it's whatever their "extra special" range is called.

(will now be eating crusty bread and butter for lunch!)