butter prices

RuthnJasper

nomoneytoday wrote: »

My personal objection is to the use of Palm oil in veggie spreads from certain parts of the world

Agreed. Until a colleague told me a while ago, I had no idea that most of the veggie-oil-spreads (including most of the leading brands - it's not just the cheapo-versions) were so heavily implicated in ongoing deforestation.

I'm no greenie eco-warrier, but it IS important to me to do my bit, however small.

A._Badger

antrobus wrote: »

Yes, when the thread started on 21-07-2011, basic butter was £1.27 at Tesco, and £1.10 at Sainsbury's and ASDA. Now on 27-07-2011 Sainsbury's have stuck their price up to £1.27, but Tesco have slashed theirs back down to £1.10 again.

Oh the joys of being a consumer in these troubled times!

And what about the prices of Lurpak, Anchor, Country Life, President and the rest?

Do you have a special reason for supporting high prices of basic commodities or is it just complacency?

recovering_spendaholic

On the OS board some of the people make their own butter by whipping reduced double cream with salt until it turns into butter. Has anyone ever tried this? I would imagine that it would be white and unappetising.

geordie_joe

sarwaa wrote: »

The olny problem I can see with diluting milk is that you will get less nutrients, while properly skimmed or semi-skimmed milk will still have a full complement of calcium ect. So this might be ok if you are not a child, pregnant woman or woman suffering from osteoperosis (?sp) I however wouldn't recomened it for those groups who need their calcium.

That's because you have a little knowledge, which is just enough to be dangerous and actually completely wrong.

You hear that milk is a good source of calcium, and think it is the ONLY SOURCE of calcium.

Calcium is added to flour (not wholemeal) by law. Any flour produced or imported into the Uk must contain at least 235mg and not more than 390mg of calcium per 100g of flour.

The RDA of Calcium for the average person is only 800mg, so all that flour you eat, in bread, cakes, pastry, pasta etc. provides enough Calcium. And don't forget, cereal products, vegetables and hard water also provide significant amounts of Calcium too.

The simple fact is, humans stopped needing to drink milk to get their calcium years ago.

You need to stop listening to those baby milk adverts and start finding things out for yourself.

FYI

A cup of milk (0.5 pints) contains 300mg of Calcium

1oz of cheddar cheese contains 240
2 slices processed cheese contains 265
1 cup cottage cheese 480
1 cup tofu contains 500
1 tin sardines contains 200


You also get calcium in all dairy products, and other things like

pinto beans or chick peas
almonds
sesame seeds
Brazil nuts or hazelnuts
salmon
kale
broccoli
celery
green beans
butternut squash
sweet potato
oranges
raisins

and a whole host of other things.

Diluting milk is not going to make the slightest difference because you are already eating more Calcium than you need, even if you never consume milk.

camaj

The person who suggested this isn't that important is right. I guess it depends on how much you use but for most people it's not going to make much difference. Thinking of it as a staple makes people think of it the same way they do petrol prices. In both cases a price difference may seem bad but if you work out how much it'll cost you it's next to nothing.

Someone who spends £50 a week on petrol would do better to take the bus than worry about a 2p/litre hike in petrol. It would equate to a 50p rise a week, around a 1% increase. The reaction to that is disproportionately high but if the cafe you ate lunch at increased their prices by 10% you'd probably wouldn't notice and it'd cost you more. Likewise the cost of say, a TV package, phone or broadband might go up and might effect you more but go unnoticed.

Clearly the price of butter going up is a bad thing but it's a bit pointless being worked up about that unless you have the rest of your finances in order.

Personally I can't say I've ever spent more than a tenner a year on spread, most of the time it takes months for me to finish a small tub. Any rise would cost me less than a £1 a year, I'm sure. If they put up the price of cereal or biscuits then it'd make a bigger impact on my spending.

geordie_joe wrote: »

That's because you have a little knowledge, which is just enough to be dangerous and actually completely wrong.

You hear that milk is a good source of calcium, and think it is the ONLY SOURCE of calcium.

Wow, that's a bit harsh, they were only trying to help. I wouldn't recommend low-fat products to certain groups either, it's just not necessary.

UnderPressure

recovering_spendaholic wrote: »

On the OS board some of the people make their own butter by whipping reduced double cream with salt until it turns into butter. Has anyone ever tried this? I would imagine that it would be white and unappetising.

Hello

We do this all the time in fact I did it only last week, got 4 of the small pots of whipping cream reduced from the Co-Op to 20 pence each, it is really really easy

Also how do you think Lurpak and Co make it? Yes Virtually the same way :eek:

I put our 4 pots of cream in the kenwood chef with the balloon whick switch it on and leave it alone, first it beats it to whipped cream then it goes past this stage and starts to turn yellow, after about 5 minutes or so you end up with a big pile of butter stuck to the balloon whisk and then a nice amount of butter milk left in the bowl

The only thing you need to be careful of is making sure you get as much of the butter milk from the butter as possible, you can do this by "beating it" with the back of a wooden spoon.

I add my salt in at the end then roll it into a cylinder wrap in cling film voila you have butter that looks and tastes like any butter from the supermarket.

I add salt in at the end because I then use the buttermilk to make scones with so there is zero waste. It also freezes really really well too.

Out of the 4 small pots we made 1lb of butter. It will work with double or whipping cream. You can do it with a hand whisk or even an empty washed coffee or any other kind of jar, half fill with cream and shake shake shake like you would a cocktail takes a bit of time but believe me you do end up with butter

Give it a go you will be surprised

Emuchops

recovering_spendaholic wrote: »

On the OS board some of the people make their own butter by whipping reduced double cream with salt until it turns into butter. Has anyone ever tried this? I would imagine that it would be white and unappetising.

Hello-I have done this when I have bought heavly reduced double cream. I found it a lot easier to put it in a jar and shake it, then pour off the whey-It made really nice butter-can't remember whether it was pale or not though, and it is quite hard work.

freddie_2

I bought country life in Makro last week for 79p a tub. Had been buying it in corner shop at 1.00 (its price flashed on packet) so bought a few to stock up. Cant find cheaper anywhere else.

Its country churn - not life!

sarwaa

That's because you have a little knowledge, which is just enough to be dangerous and actually completely wrong.

You hear that milk is a good source of calcium, and think it is the ONLY SOURCE of calcium.

Thanks for being so mean, I won't bother to post on this site anymore. As you can see I haven't posted many times before and only wanted to make people think carefully about this for certain groups of people before trying to save a few pennies.

All I was doing was pointing out that milk is a valuable source of calcium and other nutrients. For your information I am currently pregnant with twins so require much more calcium than you quoted and find it hard to eat things like fish due to not liking it. (I don't know if you have ever tried to force feed yourself something just for nutritional benefit?) I find milk very useful along with some of the other things to help keep up my intake.

Milk is quite a cheap source of calcium compared to nuts and vegetables which are quite poor sources (e.g. 1/2 cup of broccoli is quotes as containing 21mg so I would need to eat tones of the stuff) I would post the link showing my source but as I am a new user I am unable to do this. I hope that feel better for attacking someone who was only genuinely trying to help someone out and get that warm glow of feeling like you are the best. :T

recovering_spendaholic

UnderPressure wrote: »

Hello

We do this all the time in fact I did it only last week, got 4 of the small pots of whipping cream reduced from the Co-Op to 20 pence each, it is really really easy

Also how do you think Lurpak and Co make it? Yes Virtually the same way :eek:

I put our 4 pots of cream in the kenwood chef with the balloon whick switch it on and leave it alone, first it beats it to whipped cream then it goes past this stage and starts to turn yellow, after about 5 minutes or so you end up with a big pile of butter stuck to the balloon whisk and then a nice amount of butter milk left in the bowl

The only thing you need to be careful of is making sure you get as much of the butter milk from the butter as possible, you can do this by "beating it" with the back of a wooden spoon.

I add my salt in at the end then roll it into a cylinder wrap in cling film voila you have butter that looks and tastes like any butter from the supermarket.

I add salt in at the end because I then use the buttermilk to make scones with so there is zero waste. It also freezes really really well too.

Out of the 4 small pots we made 1lb of butter. It will work with double or whipping cream. You can do it with a hand whisk or even an empty washed coffee or any other kind of jar, half fill with cream and shake shake shake like you would a cocktail takes a bit of time but believe me you do end up with butter

Give it a go you will be surprised

Thanks! now I just have to find some reduced cream!! Bet I won't see any for ages now!