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/ck/ - Food & Cooking

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17185615 No.17185615 [Reply] [Original]

I have spent the last several months trying out different butters from whatever was available in the stores near me. These are my findings. loosely sorted with best at the top of each list.

Standard butters:
Kirkland
Kroger
Land O lakes
challenge
tillamook
>these all taste about the same with kirkland being slightly more butter tasting than the others.

"Extra creamy" butters:
President Butter (French)
>By far the the best tasting butter I found.
>very strong butter taste bordering on fishy.
>this is what I always imaged good butter would taste like.
>perfect amount of salt
kerrygold
>also a strong taste very dark yellow (looks like margarine)
danish creamery european butter
>very good but for some odd reason the inner wrapper sticks to the butter making this a pain to unwrap.
Sierra Nevada Vat Cultured
Land O lakes extra creamy
vital farms pasture-raised
kroger private selection french
devon cream co. creamy british butter
>the last 5 are mostly the same in taste and amount of salt.

>> No.17185626

>>17185615
I dont eat butter no more because they took the indian off the package.

>> No.17185628

>>17185615
Cool OP, can’t really contribute, but président is amazing.

>> No.17185670

I wish we had a better selection of butter here. We only have store brand butter and 1-2 local dairy company brand, all of them salted, half-salt and unsalted.

>> No.17185713

Have you ever had Aldi brand 'Irish butter' I had Kerrygold once and while it was nice and more flavorful than normal butter it was a bit pricy at least in my area. That is for the writeup, I might take a look to see if president butter is in any local store.

>> No.17185719

>>17185615
if you ever see Plugra, thats a good Euro butter that is similar to Kerrygold but cheaper. Kerrygold and President are both really nice. I've never gotten a fishy taste from President; kind of weird to hear that.

>> No.17185730

>>17185719
>fishy taste
I don't know how else to describe it. there is a taste to really strong butters that reminds me of the smell of fish or the after taste of a fish oil capsule.

>> No.17185736

>>17185713
its about the same price of Land O Lakes

>> No.17185743

>>17185713
no aldi where I live.

>> No.17185768

>>17185736
Kerrygold is like twice the price unless you mean like per package
>>17185743
Fair enough, if you're ever around one I reccomend them, they got some weird shit like celery just hanging out at room temp but they have a lot of nice stuff from euroland that is surprisingly reasonable in price.

>> No.17185787

I personally prefer Kerrygold to president, but they're both pretty top tier for butter you can buy at your regular grocery store.

I mostly like Kerrygold because I can buy a 2lbs container at Costco for like $14 and sometimes it goes on sale for like $8.


>>17185713
The Aldi Kerrygold knock-off is acceptable, but noticeably worse than real Kerrygold, for the price though if you can't stomach paying up for Kerrygold, I'd certainly have no qualms with the Aldi stuff.

>> No.17185789

>>17185615
My personal testing also had President at #1.

>> No.17185796
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17185796

>>17185615
Shame you seem american cause this butter mogs the shit out of everything you mentioned.

>> No.17185797

>>17185743
anon you can come visit me, there's no aldis but there's aldis nuts hahaha

>> No.17185801

>>17185615

thanks op, will try out president butter, only tried kerrygold going by your tiered list.

>> No.17185802

>>17185787
I'll have to try it again side by side this time then. Tbh I mainly started buying Irish butters because I noticed grass fed butter tends to make me feel better after eating them instead of weirdly tired and it's not like I use a ton every day anyway.

>> No.17185806

>>17185796
can't comment on a butter I have not tried.

>> No.17185811

>>17185615
The best butter I have ever had was was homemade from heavy cream. It was better than Kerry Gold any day.

>> No.17185817

>>17185796
Only ~25% of their butter gets exported and all of it to mainland Europe and no further.


I'm sure some Michelin starred restaurant could contact them to arrange a private sale or something every few weeks, but it would be extremely expensive and frankly, there are plenty of good quality "artisan" tier butters in the US already, as well as several meme french butters that get imported (at retarded prices, like $20+/lbs)

>> No.17185819

>>17185811
Oh I've done that to. but president is cultured as well. so it has a much stronger taste.

>> No.17185823

>>17185615
Now would you say the superior taste of Presidents justifies the price difference over the standard shit, as far regular everyday cooking goes?

>> No.17185826

>>17185823
It depends what you're cooking.

If it's something that is heavily flavored by the butter, yes. If not, then it's not really worth it.


If you're hiding the butter flavor under a ton of herbs/spices, it probably doesn't make much sense to use an expensive butter.

>> No.17185835

>>17185823
>Now would you say the superior taste of Presidents justifies the price difference over the standard shit, as far regular everyday cooking goes?
OP here. no way would I use it for cooking or baking. extremely expensive. maybe in croissants. I'd just use a standard butter for cooking.

>> No.17185838

>>17185835
Baking is where cultured butter comes into it's own. Anything that relies on butter in baking is made better by cultured butter.

>> No.17185841

>>17185819
Me too. I prefer my homemade butter, but President is what I like to buy. Their cheese is shit tho.

>> No.17185842

>>17185838
yes, but serving cultured butter to uncultured persons who wouldn't know the difference is a waste of time and good butter.

>> No.17185865

>>17185823
3rd worlder here.
Due to the extreme popularity of margarine, President used to be the only real butter I could find (I guess they thought people willing to buy real butter might as well go for the fancy stuff). It wasn't until recently that I could buy cheaper real butter. I can say it's honestly not worth spending extra for fancy butter unless what you're making is like 50% butter.

>> No.17185879

>>17185615
OP here, I would like to add that I am not saying President is the best butter. It's just the best of the ones I tried.

>> No.17185982

>>17185615
Duuuuh butter is butter
Taste the same lmao

>> No.17185989

>>17185982
lmao, how does it feel to know you're a tastelet?

>> No.17186085
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17186085

>>17185982

>> No.17186090
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17186090

>>17185982
>t.

>> No.17186099
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17186099

>>17185615
>president
my nigga

If you like that one, try the "burro di bufala" it's creamy as fuck and has a great taste

>> No.17186102

>>17185615
Anyone from Metro Detroit ever try Calder Dairy's butter?

>> No.17186153

>>17185615
Thanks for the information OP. I only splurge for the expensive butter if I'm using it as a condiment on bread/muffins. Will try Président next time if it's both higher butterfat and cultured for best richness/flavor. KG salted (Gold package) isn't cultured but their unsalted (Silver) is if memory serves.

>> No.17186189
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17186189

>>17185989
pretty good since I like everything

>> No.17186236

Frechfag here, I think it’s the first time I’ve seen Président butter referred to as “fancy”.

>> No.17186260

>>17186236
That's because france has meme fancy butters that they sell in traditional wax paper and are absurdly priced for being fucking butter.

>> No.17186407

>>17186236
</beginsnootyfrenchaccent>
>Frechfag here, I think it’s the first time I’ve seen Président butter referred to as “fancy”.
</end>

except no one specifically did that.

>> No.17186484
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17186484

>>17185615
>slightly more butter tasting than the others.
wut?

>> No.17186646

>>17185982
What are you doing here.

>> No.17186655

butter in a tub is superior to a stick

>> No.17186660

>>17185615
do you refrigerate your butter

>> No.17186662
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17186662

>>17186655

James May detected. But you must admit that butter sticks--properly stored at cellar temperature, for the best compromise between firmness and lubricity--are optimized for cramming.

>> No.17186668

>>17186662
butter sticks only benefit the manufacturer by being easier to ship, they do not have a benefit for the consumer

>> No.17186979
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17186979

>>17185615

>> No.17187052

>>17185626
baste

>> No.17187111

>>17185615
>mfw Americans think it’s high tier butter
I want to send you some AOP but we have in France but I’m afraid you would desecrate it by putting it on top of industrial grocery store bread

>> No.17187212

I made butter cookies with Land o Lakes and they were shit. I hate myself

>> No.17187230
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17187230

>>17185626
That whore had it coming

>> No.17187289

>>17187212
shoulda used a european butter you dumb peasant.

>> No.17187309
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17187309

Président is average here but thanks to Bretagne and Normandy we have a tradition of making good butter

>> No.17187318
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17187318

I live in NC and have had a hard time finding Président butter, but this butter is honestly incredible and no one talks about it

>> No.17187324

>>17187309
Is Echire actually good or just hyped

>> No.17187340

>>17187324
Can't remember if I had it before, because I'm a retarded regionalist I only buy butter from Bretagne

>> No.17187342

>>17186236
stupid Americans think anything from France is fancy. Truly an idiotic race

>> No.17187617

>>17186660
when not being stored long term? no.

>> No.17187629

>>17187111
>>17187342
at no time did I say it was "high tier" or "fancy" I said extra creamy. defined by the FDA as having more than 82% butterfat.

>>17187309
that's nice, I can only test what I can get.

>> No.17187642

>>17187342
>stupid Americans think anything from France is fancy

That's your ESL acting up. Anything from France is "Francey".

>> No.17187650

>>17187629
>>17187642
president butter tastes terrible. only stupid americans would think otherwise

>> No.17188983
File: 426 KB, 2000x1333, butter.jpg [View same] [iqdb] [saucenao] [google]
17188983

>>17185615
if you can go to a trader joes this stuff kicks ass

>> No.17189120

>>17185615
Thanks for the president recommendation. I really like kerrigold but found Westwood no butter and most others plain and not that tasty. Will try that out since I seen it here too.

>> No.17189128

>>17185819
Kinda of curious how it would taste if you took president and made clarified butter

>> No.17189219

>>17186236
It is because traditional american butter is made from emulsified mc donalds grease, penicillin and yellow colorant. I would rate president as a standard butter, fine for most things but I'd never put the package on the table to show what butter I use.

>> No.17189315
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17189315

>>17187629
>at no time did I say it was "high tier" or "fancy" I said extra creamy. defined by the FDA as having more than 82% butterfat.
Here you can’t legally sell something as “butter” if it does not contain at least 82% milkfat (unless it’s salted butter, then it’s 80%).

I don’t know if you can find it in the US box Le Gall is available in a lot of countries and their raw butters (unpasteurized cream) are very nice and not outrageously priced (like Le Ponclet for example).

>>17187324
It’s good but I prefer raw ones.

>> No.17189317

>>17189315
*but, not box.

>> No.17189321

>>17189219
If butter had penicillin in it I'd be dead, which I'm not.

>> No.17189638

>>17187650
Fuck off british D&C cuck

>> No.17189762

>>17185730
Interesting, maybe it's the higher proportion of omega 3 you're tasting. Supposedly grass fed cows produce butter with more of it.

>> No.17189776

>>17186662
every one i tried was to creamy of almost whipped

>> No.17189842

>>17188983
You wont understand why French cuisine uses so much butter until you actually have real French butter

>> No.17190010
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17190010

i buy cuntry life because i fink it tastes the best

>> No.17190022

>>17189219
>>17189321
I'm sure he meant to say fluoride and iodine

>> No.17190191
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17190191

>>17189219