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Best butter?
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Mar 11, 2024 17:42:55   #
Merlin1300 Loc: New England, But Now & Forever SoTX
 
Flyerace wrote:
When we were in New Zealand, we discovered the most delicious butter. They export much of it to China
OK - - What was it ???

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Mar 11, 2024 20:55:09   #
Reuss Griffiths Loc: Ravenna, Ohio
 
Bridges wrote:
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.


I've always wondered about the Irish butter but never tried it because it's typically 50% higher than regular butter. It occurred to me that butter is butter and it's probably not worth it. Now that you've said you can tell the difference, i might give it a try.

Do you use it all the time or only on special things like scones or home-made soda bread.

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Mar 11, 2024 21:42:53   #
Wyantry Loc: SW Colorado
 
Scouser wrote:
My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
My wife and I were born during the post-WWII era a... (show quote)


Gee, that sounds like you might like Ghee. (Ghee-whizz?)

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Mar 11, 2024 23:10:18   #
gouldopfl
 
I think it is also called Ghee butter

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Mar 11, 2024 23:11:11   #
gouldopfl
 
We get ours from a local Amish farmer. Wonderful stuff.

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Mar 12, 2024 04:04:34   #
Littledab Loc: Wyoming
 
Plugra all the way.

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Mar 12, 2024 08:43:32   #
SuperflyTNT Loc: Manassas VA
 
Doug452 wrote:
Clarified butter is also called Ghee, which is sold in many supermarkets. It's still butter, and has a higher smoke point, useful if cooking with it.


Clarified butter is ALMOST the same thing as ghee, but not exactly. In both the butter is heated until all the water evaporates and the milk solids separate from the fat. With clarified butter the milk solids are then strained out. With ghee it’s cooked longer, until the milk solids brown and sink to the bottom of the pan and are then strained out. It develops more depth of flavor. There is also brown butter, which is essentially ghee that’s not strained. The difference there is that clarified butter and ghee are generally prepared to be stored for use in cooking. Brown butter is usually made in just enough quantity for immediate use in something like a sauce.

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Mar 12, 2024 12:51:02   #
SueScott Loc: Hammondsville, Ohio
 
Bridges wrote:
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.


Kerry Gold! Great butter and it's all I use when making shortbread cookies - I've been told they are better than Walker's!

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Mar 12, 2024 12:53:46   #
SueScott Loc: Hammondsville, Ohio
 
Reuss Griffiths wrote:
I've always wondered about the Irish butter but never tried it because it's typically 50% higher than regular butter. It occurred to me that butter is butter and it's probably not worth it. Now that you've said you can tell the difference, i might give it a try.

Do you use it all the time or only on special things like scones or home-made soda bread.


Do a taste comparison between Kerry Gold and regular supermarket butter - Kerry Gold wins every time! Costco's Kirkland brand of grass-fed butter from New Zealand is another excellent butter - very similar to Kerry Gold and significantly less expensive.

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Mar 13, 2024 19:49:33   #
neillaubenthal
 
Scouser wrote:
My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
My wife and I were born during the post-WWII era a... (show quote)


Not clarified butter…that's different. What's typically served with scones in the UK is clotted cream…which is sort of a cross between sour cream/cream cheese/butter and it's really excellent. You can get it in stores in the US although it's not common. It's actually quite good.

Ghee is also excellent but has less flair because of the milk solids being removed…we use it for cooking. Kerry Gold is the butter we buy most often although I do get Land O' Lakes as well…to make ghee out of.

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Mar 15, 2024 00:06:05   #
Wyantry Loc: SW Colorado
 
SuperflyTNT wrote:
Clarified butter is ALMOST the same thing as ghee, but not exactly. In both the butter is heated until all the water evaporates and the milk solids separate from the fat. With clarified butter the milk solids are then strained out. With ghee it’s cooked longer, until the milk solids brown and sink to the bottom of the pan and are then strained out. It develops more depth of flavor. There is also brown butter, which is essentially ghee that’s not strained. The difference there is that clarified butter and ghee are generally prepared to be stored for use in cooking. Brown butter is usually made in just enough quantity for immediate use in something like a sauce.
Clarified butter is ALMOST the same thing as ghee,... (show quote)


Thanks for the info.

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Mar 17, 2024 13:35:58   #
scallihan Loc: Tigard, OR
 
Shellback wrote:
I am not familiar with ‘best butter’ but Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density.


Widely used in Indian cooking - known as Ghee.

"Best Butter" is the butter with the highest butterfat in it, but how the old farmers - like my parents - produced it as opposed to lower butterfat butter, I do not know. We had a dairy and made our own butter, and I do not recall there being different butters.

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