Posted on 01/01/2020 5:52:51 PM PST by Daffynition
If you've never been in the presence of a day-old calf, they happen to be disconcertingly large. Recently I followed one—the color and size of a golden retriever—as it stumbled around Diane St. Clair's barn, bleating loudly. Rain pounded on the roof, my boots were spattered with mud, and my neck ached after a five-hour drive. But it hardly mattered. I'd come to this sparsely populated corner of western Vermont to taste the country's most sought-after butter.
(Excerpt) Read more at getpocket.com ...
In Alaska, aren’t you called a *outsider*, if you weren’t born in Alaska?
It’s not uncommon for flatlanders/carpetbaggers who come to a rural area with many other investors and change the way of life. I saw that with the ski areas in Vermont in the 1960s; namely Mt. Snow, Stratton, Bromley, Magic Mountain. The same thing happened in New Hampshire.
Different breeds of cattle do produce milk with different percentages of butterfat and different colored butterfat- some more yellowish than others. And feed alters the taste as well... the grasses and plants they eat vary from place to place.
If I had dairy cows instead of beef cattle I’d get garlic butter from all the garlic they have to graze on. ;-)
When I was a kid there was a very small-time dairy farmer down the road from our place in Missouri who had Jersey cows. My Dad would go and buy glass bottles of unbelievably rich whole milk from him and my Grandma and Mom, for fun, decided to use some of our child-energy up by showing us how to churn butter. We tried a couple times with Holstein milk but it was nowhere near as delicious.
We used to get a kick out of watching that old farmer milk his cows the old fashioned way, sitting on a low stool and with a two-fisted grip, filling the bucket - and a half dozen open-mouthed cat, most sitting up on their hindquarters - that always showed up whenever he went out to milk.
jackson pollack all over again....
but for the record, the best cheese in the world is Cougar Gold, made by Washington State University......spendy but delicious....
Link?
You won’t be disappointed. Irish butter is very good.
I’m guessing the garlic isn’t as tasty after it’s been through the cow, and what the cow eats is wild garlic, which grows out in the pasture.....but yours is a clever idea.
In this day and age, stuff can show up anywhere. Like Tillamook ice cream from Oregon showing up here in Pennsyltucky. And our local Turkey Hill ice cream appearing in Seattle, according to my baby brother, who lives out there. It’s truly a small world.
We use the Great Value brand unsalted - tastes just like....butter.
I can use the other $47 to buy some good meat for the grill, some good bread to put the butter on and some good greens for the salad to accompany the meat and bread...along with some blue cheese dressing and crumbles...
Yeah. I’d put my grandmothrr’s himemade butter up against this stuff. Local store had some Amish butter at $5 a pound. Disappointing.
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Homemade butter is what I grew up on as a kid in the Midwest. Mom knew how to make it free hand, no recipes, no fuss, no flash, just straight home made butter. She knew when it was ready to churn by taste. She said it had to slightly turn from sweet to sour. How long? - it varied from batch to batch and season to season. We had a rather narrow, tall floor churning crock with a lip around the top to hold the lid in place. It held about two or three gallons of cream. The original crock lid with the hole in it had long ago been broken or gone missing, so my dad fashioned a wooden cover out of two pieces of pine nailed together with 2 inch cross boards with a hole in the center. The stomper was a simple pole with a wooden cross at the business end. The reason I remember the detail is I churned many pounds of butter in my day. One thing about sweet cream and slightly sour cream is that the sour cream would convert to butter so much faster in the churn and the tangy butter milk was delicious. The butter would mostly come together on its own and float in the churn when it was done and mom would gather it up from the buttermilk and place it on wax paper on the counter. She would then knead in a certain amount of salt to taste, roll it into a three to five pound wax paper log and freeze it. We only raised dual purpose Shorthorns so the butterfat was not as high as Jerseys. The butter tasted just as good, but you didn’t get as much of it, pound for pound of raw milk product. Another thing I remember is mom would put a drop or two of what I recall was dandelion coloring in the cream before I began churning to give the finished butter a golden yellow color. Don’t know if one can still get dandelion food coloring today.
I use Kerrygold, excellent butter.
Tanners Brothers Dairy Farm and store between Newtown and Richboro, PA, on Route 332 has the best butter, ice cream, milk and cream around.
We’re lucky to live there.
“No....but one of these days, I’m gonna try Kerrygold.”
I used to buy the rolled Amish butter, then our Costco began carrying Kerrygold.
So much easier to cut into quarters and tastes wonderful!
I recently tried imported butters and USA butters of all kinds. I can say that USA butters were actually better. I was informed that it was imperative that I use a particular brand of Irish butter at about $20/lb in a recipe only to find it was terrible and the recipe using USA butter worked fine.
You are indeed very lucky!
Here is your link....you should take responsibility for what you put in your body - don’t rely on others (like me) to do your research. I commented for those that want to listen, and do their research.
Here are a few that should get you started.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/
https://chriskresser.com/why-grass-fed-trumps-grain-fed/
BTW, once you pass 45 years of age, if you don’t have PLENTY of good fats in your diet, your aging will accelerate. By Good I mean the right balance. What you have been taught about saturated vs unsaturated is WRONG. It was done for the benefit of the corn lobby. Avoid corn (and grain) fed beef (chicken is OK, they can process it).
Consider beef lard - the problem is not with the LARD - that is saturated and GOOD for you - the problem is the lard you get is from Grain fed beef, which jacks up the O6 vs 03 ratio so it makes it BAD for you! Only thing worse than grain fed lard is the plant “oils” they have been pushing.
L8R.
“Butter connoisseurship”.
There’s a boat I’m glad I fell off of...
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