Butter

[Anonymous No.10425597]

Is high quality/expensive butter worth it? Is making your own butter worth it?

>tfw Americant dairy products are inferior to glorious europiss dairy

[Anonymous No.10425798]

Same shit. Not worth making your own unless you have a cow.

[Anonymous No.10425815]

high-quality butter is worth it in some baking applications; but for general usage, not really.

[Anonymous No.10425839]

>>10425597
Depends on the brand, really. I've tried many kinds of butter and some of them, IMHO, absolutely are worth the higher price, like Lurpak or Kerrygold. The taste of those is well worth the slightly increased price. Others, like Pleugra or my supermarket's "European Style", are not. They don't taste any better than Kerrygold to me despite being more expensive.

[Anonymous No.10425951]

>>10425597
all you have to do is literally shake milk in a cup with a lid. find a local farmer who dosent shoot up his cow with chemicals, buy some raw milk and make your own. then buy the butter from your grocer that will be 8 bucks cheaper and realize they taste the fucking same

[Anonymous No.10426117]

>>10425839
Plugra is cheaper than Kerrygold where I live. I also prefer it.

[Anonymous No.10426156]

>>10425597
I only buy kerrygold anymore. Just tastes better

[Anonymous No.10426168]

>>10425839
>Pleugra
Plugra, and it's cultured with high fat %.
There is a reason it's the number one butter ordered by restaurants.

[Anonymous No.10426201]

>>10426168
I like the higher fat content for baking recipes, but I don't think it tastes as good spread on toast or in a sandwich as many other butters (Lurpak, President, Isigny, Kerrygold, etc.)

[Anonymous No.10426205]

>>10425839
>some of them, IMHO, absolutely are worth the higher price, like Kerrygold
Kerrygold was found to be full of germs in a recent consumer magazine test, and it placed dead last out of twenty other butter brands.

[Anonymous No.10426223]

>>10426205
Well I've been eating it for over a decade now and it hasn't made me sick yet so I don't really care.

[Anonymous No.10426242]

>>10426223
This desu. Only reason to worry about the germs anyways is if you're a soyboy whose immune system is fucked by AIDS, a sheltered life, or any other number of things.

[Anonymous No.10426257]

>>10426205
>cultured butter
>full of germs
Ok grandpa, you can just use sweet cream butter instead

[Anonymous No.10426276]

>>10426205
>full of germs
What the fuck are you talking about

[Anonymous No.10426284]

>>10426205
>full of germs
Go to bed Muhammad, we are too smart for your German propaganda.

[Anonymous No.10426292]

>>10426257
You do know kerrygold makes sweet cream butter right?

[Anonymous No.10426301]

>>10426292
Wouldn't it be obvious to buy a different brand of sweet cream if anon was afraid of kerrygold? You know there are alternative brands, right?

Also, you did know that sweet cream butter is made from pasteurized milk, right?

[Anonymous No.10426304]

>>10426301
But you just told him to eat sweet cream when kerrygold sweet cream butter was the one found to be hazardous.

[Anonymous No.10426340]

>>10426304
How is it hazardous

[Anonymous No.10426343]

>>10426340
Youll have to ask kerrygold and the german consumermagazine that stated it was hazardous from microbes.

[Anonymous No.10426347]

>>10426343
I can't ask them, so I'll ask the people regurgitating the information

[Anonymous No.10426353]

>>10426347
oh, in that case A german magazine said that kerrygold sweet cream butter had a lot of microbes that may cause illness; kerrygold denies the claims.

[Anonymous No.10426354]

>>10426304
>kerrygold sweet cream butter was the one found to be hazardous.

First off, nobody ever specified that the "hazardous" version was the sweet cream one. Generally speaking, sweet cream is safer than the alternative because it's made from pasteurized milk.

Second, see:
>>10426301
>Wouldn't it be obvious to buy a different brand of sweet cream if anon was afraid of kerrygold? You know there are alternative brands, right?

Nobody told him to eat KERRYGOLD sweet cream. The brand wasn't specified. So if babby was afraid of big bad Kerrygold, isn't it logical to choose a different brand?

>>10426343
how are we supposed to do that when nobody has specified the magazine?

[Anonymous No.10426362]

>>10426353
Sounds like a crock of shit desu

[Anonymous No.10426380]

>>10426354
>First off, nobody ever specified that the "hazardous" version was the sweet cream one.
Because 4chan is dumb and assumed the people doing the tests wouldn't know the difference between sweet cream and lactic fermented.

>Nobody told him to eat KERRYGOLD sweet cream.
Nobody said to eat kerrygold lactic fermented.

>how are we supposed to do that when nobody has specified the magazine?
Sorry didn't know you were an invalid. lmgtfy

[Anonymous No.10426412]

Bacteria in food is OK, as long as it's a European produced product that I happen to also love.
t.ck

[Anonymous No.10426420]

>>10426412
Sorry that you get the shits from a small amount of bacteria, anon.

[Anonymous No.10426423]

>>10426412
Bacteria is always in food

[Anonymous No.10426441]

>>10426423
t. yuropoor

[Anonymous No.10426455]

>>10426412
Bacteria is in/on literally everything on this earth exept the inside of an operating autoclave, nuclear reactor, or furnace.

[Anonymous No.10426470]

>>10426455
How is buying kerrygold any different from store brand rolled around on my carpet? Other brands didn't have near the problem.

[Anonymous No.10426477]

>>10426441
Feel good to be superieuropoor

[Anonymous No.10426487]

>>10426477
Ok

[Anonymous No.10426597]

>>10426441
Nope. Just someone who realizes that obsessive cleanliness leads to allergies and super bacteria and isnt even good for your digestive system

[Anonymous No.10426618]

>>10426470
Kerrygold is made with better milk than the avg. store brand.

>>problem
what problem? It meets EU standards.

[Anonymous No.10426627]

>>10426618
>Kerrygold is made with better milk
So they start with better milk? and then defile it by mishandling it so it grows microbes that can cause illness?

[Anonymous No.10426661]

>>10426618
They still feed them corn

[Anonymous No.10426663]

>americans unironically still eat sweet cream butter in 2018
Butter that isn't cultured is like bread that has no salt nor yeast. Sweet cream butter i.e. ameributter should not even exist. It's 100% an inferior product in every way.

As such, making your own butter is never worth it unless you happen to have access to an appropriate bacterial culture.

[Anonymous No.10426685]

>>10426627
That's what it sounds like, but I never read the article.

>>10426661
Perhaps, but it still tastes better than any store brand I've ever tried.

>>10426663
We have the internet. Everyone has access to the appropriate culture.

[Anonymous No.10427213]

>>10425597
Buy both and see if you can taste the difference. I can, so I buy expensive butter for certain applications, and cheap butter for others.

[Anonymous No.10427357]

I like this one.

[Anonymous No.10427373]

I buy land o lakes unsalted. I'm interested in trying cultured butter, what should I try that I can get at Walmart?

[Anonymous No.10427375]

>>10427357
me doo :DDD

[Anonymous No.10427436]

>>10426455
>nuclear reactor
https://en.wikipedia.org/wiki/Deinococcus_radiodurans
Don't be so sure about that.

[Anonymous No.10427452]

>>10425597
If you spread it on bread alone, it's worth it. If you just use it for cooking, nah, use regular butter instead.

[Anonymous No.10427456]

>>10425597
This thread pleases Harlaus.

[Anonymous No.10427475]

>>10426455
>Autoclave
Bacillus stearothermophylus

>Nuclear reactor
Deinococcus radiodurans

>Furnace
I'll let you go this time.

[Anonymous No.10427698]

Made shortbread with a higher quality butter for St. Patty's day, and now my friends think I'm some kind of shortbread savant. I moved away from that area, but before I left I gave my best friend my "top secret" shortbread recipe so they can still enjoy it. The secret is Kerrygold salted butter. That's it. As others in this thread have said, Kerrygold specifically is worth it. I can't speak of any others because it's so good, and at such a decent price, I've never bothered to try anything else.

[Anonymous No.10427709]

Best butter coming through.

[Anonymous No.10427721]

>>10427475
Any that could survive being immersed in fuming nitric acid?

How about dioxygen diflouride?

[Anonymous No.10428706]

>>10427721
>dioxygen diflouride

I just looked that up. Jesus. Fucking. Christ.

[Anonymous No.10429788]

>>10426205
>worried about germs in your butter
>some overweight 60 year old frenchman is eating overly ripe cheese made of unprocessed milk that has a chance of giving him listeria

yea fuck off.

[Anonymous No.10429979]

this is so much better than regular butter

[Anonymous No.10429985]

>>10429979
Hope you enjoy your germs

[Anonymous No.10429995]

>>10429985
enjoy your safe, joyless life

[Anonymous No.10430062]

I only buy organic butter because all the shitty toxins accumulate in the fat cells of a cow that’s been fed soy feed and hormones. Same with bacon. It all accumulates in the fat cells. Fatty meats are the worst because of this.

[Anonymous No.10430108]

>>10427721
Sulfolobus acidocaldarius might, or Acidithiobacillus caldus although neither will probably reproduce.

[Anonymous No.10430143]

>>10425597
You can get good American butter of you have Amish or Hutterites living nearby. It's occasionally in the dairy section at one of my local grocery stores.

[Anonymous No.10430251]

>>10425839
>>10426117
Kerrygold is the cheapest at Costco.

I don't eat Kerrygold plain, though.

Basically, I make chop up and crush garlic and mix it with Kerrygold butter and store that mixture in a glass jar that used to hold pickles and refrigerate it and only take it out when I want to spread the garlic butter on toast.

Costco doesn't sell the unsalted version, though.

[Anonymous No.10430265]

>>10426455
>>10427436
>>10427475
>>10427721
>>10428706
>>10430108
Bacteria can't survive in areas with the densest and highest concentrations of Bacteriophage, the natural predators of bacteria for millions of years.