Not only is the breed of cow important, but what the content of the butterfat in the milk they produce. Also what they eat, is a factor.
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 ...
Bfl
I live on the West Coast and have never heard of this ice cream!!
I had a lot of uncles with farms (mid-Iowa and southern Illinois). When I was at any of the farms, the food was home grown, plentiful and unprocessed. “Unprocessed” is, I think the essential word that goes with good taste. I suspect this writer could go to any farm community anywhere in the U.S. (or wherever) and find a local store which sells, or can point the way to) unprocessed butter and other foods with greater than normal taste, including unpasterurized milk, mmmmm.
That made my mouth water! I despise margarine. To me it tastes like rancid oil...yuck! I like both cultured and sweet cream butter. It’s good to know I’m not the only one with such an obcession. Thank God it naturally works with a keto diet. It even works fantastic with bulletproof coffee!
I meant to say...Vermont dairy tends to be outstanding. It’s right up there with NY coldcuts and Maine lobster.
Have you tried goat butter? I am allergic to dairy, but I can use goat products. The commercial milk is nasty, but if you can find a small producer, it is pretty good. Goat cheese and goat butter have been making a resurgence lately. You can find it at some grocery stores or even mail order. Beats the heck out of soy or margarine. GAG!
I think it would have to be paired with the worlds best French bread
I’ve been happy with using unrefined coconut oil, which looks like white butter, not oil. I like it on toast, on hot veggies, for some frying ( it costs more than olive oil so I don’t fry with it too much), and I can bake with it. I also use coconut milk on cereal and it makes great hot cocoa too.
The Daiya company makes “fake cheese” that is pretty good. They even have a line of cheese cakes that are awesome, and pizza ( no wheat or cheese) that I can eat. ( I have multiple food allergies. )
I can check my allergy report to see if goat milk is OK. I suspect not, but thanks for the info.
Happy New Year!
Not only is the breed of cow important, but what the content of the butterfat in the milk they produce. Also what they eat, is a factor.
It’s true. A fact of life up here.
I’m not saying it is a bad thing, it’s just the way it is.
Something similar, if someone from the north, moves and lives in the South, that newcomer will always be a *Carpetbagger*.
grass fed butter. Only way to go. Kerry Gold is grass fed, and resonably priced.
They DON”T have to put coloring in it - because it is the right ratio of fats O3 to 06.
Butter that is actually good for you and tastes great.
In Texas they are universally known as “snowbirds” LOL
don’t use the “regular” butter - the fats in it are bad for you unlike grass-fed butter.
And no has brought up the word *Margarine*.
https://medium.com/@TheCardiologistsKitchen/a-brief-history-of-margarine-and-trans-fat-220a3add28c6
Breyers went through some significant changes with their product. E.g., a new one is no longer even called “ice cream” but is now “frozen dairy dessert.” It is no longer “all natural” either. Ben & Jerry still sells a pint; Häagen-Dazs, not so much.
Under federal law, to be called “ice cream”, a product must meet a certain standard of identity, which in this case requires that there be at least 10% milk fat in the product. That generally would come from the cream in the product. If the product does not meet the federal “recipe” for ice cream, it has to be called something else. In this case, they are calling it frozen dairy dessert which has no federal definition (other than it does not meet the standards to be called ice cream.)
I’ve tried *Amish rolled butter*; it comes in 2# roll; about $7.99 for the package. For whatever reason, it didn’t taste fresh; maybe the packaging has something to do with it; as if it picked up all the *smells* of a refrigerator along the way.
But “snowbirds” don’t stay; when the weather turns warmer/too hot, they return to the North.
Panera has latched on to that concept....I think they call it *clean* food. :)
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