unsalted butter?

tandraig

the reason the spreadable work is - oh you dont wanna know - its like mr whippy ice cream and the tub kind.
at the end of the day (sorry - hate that phrase too) its finding the taste you like. whether it be real butter (any country) or hard margerine stork or echo or spready - you have to use what you like - experiment people! and i am sure one of you will post a survey - wont be me - i know what i like!!!

Penelope_Penguin

tandraig wrote: »

the reason the spreadable work is - oh you dont wanna know

It's hydrogenation, or lack of

meanmarie

In Ireland the 'normal' butter used is salted....I think that the salt was just there as a preservative, certainly with home made butter, but I really don't like the taste of unsalted butter so would never buy it, I normally use Stork for baking and have no problem with it.

Marie

BitterAndTwisted

The best use of lovely Normandy unsalted butter is to spread it on crusty bread. It's too good for cooking imo

ubamother

I remember reading somewhere that butter sales in the south were higher for the yellower Anchor type butters, and higher in the north for the whiter, nordic, Lurpak types. Perhaps the Geordies still have some nordic genes. I decamped from Birmingham to Geordie-land 13 years ago - I'm a big fan of unsalted butter - i'm told unsalted is standard in Germany and salted is more expensive there.

thriftlady_2

SUESMITH wrote: »

prob full of colouring lol

No, the colour of butter varies according to the time of the year. When cows eat lush, green summer grass their cream will be yellower and so will the butter. Pale butter is from winter cream. Nowadays the cream is probably blended to achieve a standard colour. I sometimes buy butter and cream from a local farm and the colour varies through the year and the cream is noticably thicker in May and June-takes seconds to whip by hand.

Anyone who has read The Little House in the Big Woods by Laura Ingalls Wilder will remember Ma grating a carrot and squeezing the juice to add to the pale winter butter to make it yellow.

As Meanmarie says salt is used as a preservative. Continental butter is made in a slightly different way by culturing the butter which gives it a tangy flavour and helps preserve it.

SUESMITH_2

sainsburys value butter in english, checked the packet today