Local Ohio butter that is amazing; I buy the sweet to eat and bake with:
http://www.hartzlerfamilydairy.com/oh-hormone-free-milk/products-2
Thanks for the link Susan.
I really like the look of that roll butter.
Local Ohio butter that is amazing; I buy the sweet to eat and bake with:
http://www.hartzlerfamilydairy.com/oh-hormone-free-milk/products-2
Sass, you are so right about Kerrygold.
American butter is mandated to be at least 80% butterfat. The other 20% is water and milk solids. Most US manufacturers stay as close to that number as possible.
Most European butters are at least 85% butterfat, with only 15% liquids & solids.
This is the reason that Kerrygold, Lurpak, and Plugra are so much richer and creamier........and so much pricier!
And....if you want the best butter, always buy unsalted.
Sass, you are so right about Kerrygold.
American butter is mandated to be at least 80% butterfat. The other 20% is water and milk solids. Most US manufacturers stay as close to that number as possible.
Most European butters are at least 85% butterfat, with only 15% liquids & solids.
This is the reason that Kerrygold, Lurpak, and Plugra are so much richer and creamier........and so much pricier!
And....if you want the best butter, always buy unsalted.
Thanks for the link Susan.
I really like the look of that roll butter.
We do refrigerate eggs and butter, though we may not bother putting butter in the fridge during winter. I'm in Northampton, which is in the midlands, between London and Birmingham.
Of course we do refrigerate eggs and butter. Especially eggs because of salmonellosis. Did you hear otherwise? [Hamburg, Germany]
Keltin -
there was an age when "refridgeration" was not invented; did not exist. that age lasted several billion / million / thousand of documented history years.
how did human kind get past that?
SS I am not busy if you want post the link I can see if I can help.Keltin, I have a neat link from an 1895 Montgomery Ward catalog that shows a dog-powered butter churn. I don't know how to strip the item out of the catalog to post here. If I send you the link, do you think you could do it?
Ok on my way let me see if I CAN help.I'm going to post the link here. Go to the table of contents at the top, and choose Dairy Supplies.
Or just scroll down to page 568. On the right, there are 3 butter churns, one with lambs, one with 1 dog, and one double-dog. I thought they were a real hoot, especially with this discussion about making butter. Hopefully someone can pull them out and copy the pic here.
http://books.google.com/books?id=zW...&q=antique banquet banquet piano lamp&f=false
I'm sorry SS I don't think I can help. Maybe Doc or Keltin can do it.I'm going to post the link here. Go to the table of contents at the top, and choose Dairy Supplies.
Or just scroll down to page 568. On the right, there are 3 butter churns, one with lambs, one with 1 dog, and one double-dog. I thought they were a real hoot, especially with this discussion about making butter. Hopefully someone can pull them out and copy the pic here.
http://books.google.com/books?id=zW...&q=antique banquet banquet piano lamp&f=false
Keltin, I have a neat link from an 1895 Montgomery Ward catalog that shows a dog-powered butter churn. I don't know how to strip the item out of the catalog to post here. If I send you the link, do you think you could do it?
we have a dog.
our dog will not cooperate.
how do I get butter?