What spread/butter/margarine do you use?

[OpalQuartz]

Is it still called margarine? I'm looking for one that is spreadable, tastes like butter and not too unhealthy. Any suggestions are welcome.

The way it's churned/mixed? Butter doesn't melt at room temperature, after all. In a cool room, butter stays pretty solid.

"Interesterification. "
I'm not a chemist, but see if you can follow explanation here.

There may be some hydrogenated fats still in the form of mono-diglycerides (also present in most breads and many other foods).

Regarding butter/versus spreads:

THERE IS NO ALTERNATIVE TO KERRYGOLD BUTTER. IT IS THE ONLY GRASSFED COW BUTTER ON THE MARKET IN THE UK. IF ANYONE KNOWS OF A PRIVATE FARM PRODUCING SAME, I'D BE ONLY TOO HAPPY TO PURCHASE IT. IT MAKES A MARKED DIFFERENCE AS GRAINFED COW'S BUTTER HAS A WHOLE DIFFERENT AND UNHEALTHY COMPOSITION.

Butter, preferably Buerre D'Isigny.

Kerry gold here too because it is grass fed.

But I'd also love the French butters.

weanamadl
Kerrygold isn't the only grassfed butter on the market in the UK -
Have a look at
Isigny Sainte-Mère