Hey you. You want some butter?
Posted on 02/23/2017 4:33:53 AM PST by servo1969
Wisconsin’s butter law needs to be clarified at the very least.
Didn’t Wisconsin at one time also require that margarine be colored pink?
Pennsylvania’s dairy lobby is just as bad.
The retail price of milk here is set by a state regulatory board, and has been since the Depression.
You can drive to Ohio and find milk for a buck-and-a-half less per gallon.
But if they catch you they’ll confiscate your vehicle. No joke!!
Is it wrong for me to get hungry after clicking on a butter thread?
I don’t know about WI, but as a kid, living in West Texas, oleo was white like solid Crisco and a coloring agent in a separate package would be mixed in by the customer.
Very weird.
A spokeswoman for Kerrygold said they’re looking at ways to comply with Wisconsin’s ridiculous labeling requirements.
If the butter came from China, would you want a label?
Ghee whiz, you’re funny!
California had butter laws in the ‘40s. It was illegal to sell colored margarine. Margarine came in 1 lb. blocks and looked like Crisco. You had to add the color yourself which took a lot of beating with a big wooden spoon.
Later, somebody invented a plastic package that had a capsule in the middle which contained the color in liquid form. You could spread the color by squeezing the plastic package until the color was spread evenly. Coloring the margarine became my job as a child.
Then, the law changed to finally allow margarine to be sold cut and packaged in quarter lb. chunks like butter. But the quarters had to be a different shape than the size traditionally used by the butter producers.
Margarine, as well as butter, was rationed during WWII. My grandmother would skim the cream off the top of the milk and save it until we had enough to make butter. That was also my job — roll a bottle of cream around on the floor until it became butter. On a hot day (no AC) it didn’t take long!
See Reply #31.
ah the days of oleo...
Margarine is toxic crap, the fact its been pitched as a “healthy” alternative to butter shows you just how messed up the US view of food is....
It all depends on who is funding the research.
Oleo is bad if the American Dairy Assoc. funds it.
Butter is bad if Archer Midland Daniels is footing the bill.
No body gets off this planet alive. Eat what you want.
75 years of eating what you like is a hell of a lot better than 90 years of deprivation.
Just sayin’
Sorry doesn’t matter who funds it. Margarine is trans fat or at least was most of its existence. And trans fat is one of the worst things you can eat and call food. Research funded by all sides has shown this.
Sadly folks were encouraged to eat this crap for decades
It just chaps my ass for statistic, research spouting mother hens to tell everyone how and what to do.
Live and let live.
The Irish stuff has a lot lower milk content.
European butters are more “concentrated” so to speak.
Our early oleo (here in MI) came packaged in a tight plastic bag which had an Orange “belly button” that you popped and then kneaded the bag to mix in the coloring.
Just to be clear in my comments:
I was referring to Organic Valley’s CULTURED Butter, which is different than their regular butter. I agree the regular butter doesn’t hold a candle to Kerigold. However, cultured butter is different from regular butter in that it is made from a cultured (soured) cream.
Foil vs. waxed paper is an old debate in the dairy world. I lived in the Netherlands, so I am familiar with all the discussion. The consensus there was that waxed paper wrapping inside a cardbox box is equal to foil wrapping. It is exposure to light that causes butter to lose its freshness.
:-)
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