Butter..... best tasting ?

smallblueplanet

GoonerGregg wrote: »

...and it's definatley not margarine!

Wiki says...

"Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers.[10] Margarines and vegetable fat spreads found in the market can range from 10 to 90% fat.

Depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used will slightly vary. The oil is pressed from seeds and refined. It is then blended with solid fat. If no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them. The resulting blend is mixed with water, citric acid, carotenoids, vitamins and milk powder. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. This oil and water emulsion is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.[11]"

GoonerGregg

smallblueplanet wrote: »

Wiki says...

"Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers.[10] Margarines and vegetable fat spreads found in the market can range from 10 to 90% fat.

Depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used will slightly vary. The oil is pressed from seeds and refined. It is then blended with solid fat. If no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them. The resulting blend is mixed with water, citric acid, carotenoids, vitamins and milk powder. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. This oil and water emulsion is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.[11]"

I stand corrected. I won't be buying the stuff anymore! YUK! Margarine! Now I can't believe it! You live and learn! lol
I think I'll stick too Lurpak in future.
:embarasse Blimey, just when you think you no about everything, then in fact you don't!

smallblueplanet

GoonerGregg wrote: »

I stand corrected. I won't be buying the stuff anymore! YUK! Margarine! Now I can't believe it! You live and learn! lol
I think I'll stick too Lurpak in future.

Butter, much nicer, just a little bit of what you fancy.

Just_a_Girl_2

GoonerGregg wrote: »

I stand corrected. I won't be buying the stuff anymore! YUK! Margarine! Now I can't believe it! You live and learn! lol
I think I'll stick too Lurpak in future.
:embarasse Blimey, just when you think you no about everything, then in fact you don't!

Glad I was able to help

parsonswife8

Kerrygold solid butter or President salted for us.:j:j:j:j

Fire_Fox

smallblueplanet wrote: »

Wiki says...

"Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers.[10] Margarines and vegetable fat spreads found in the market can range from 10 to 90% fat.

Depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used will slightly vary. The oil is pressed from seeds and refined. It is then blended with solid fat. If no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them.

<snip>

The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.[11]"

Please be careful quoting Wikipedia, for a start many articles are written by/ for US citizens - tell tale sign is "skim milk". We have few/ no hydrogenated margarines in the UK most spreads use palm or other non hydrogenated vegetable oils, if a product is actually a 'margarine' legally (see below) and not a other type of spread it will be labelled appropriately. Secondly check the quality of the references, that article uses less than scientific ones: Wikipedia is not acceptable at degree level for good reason.

"Fat and Oils

Legal standards on composition exist for fats and oil exist for labelling them as an ingredient “vegetable oil/fat”. In addition there are very specific rules on the labelling and composition of spreadable fats, such as butter and margarine. These set out permitted fat ranges for each type of spreadable fat: dairy spreads made with milk fat; fat spreads made with vegetable fats; and blended spreads which contain a mix of both types of fat. The legal names for a particular spread must appear prominently on packaging.
The Spreadable Fats (Marketing Standards) and the Milk and Milk Products (Protection of Designations) (England) Regulations 2008"

http://www.defra.gov.uk/food-farm/food/standards/

Edwardia

Americans love Kerrygold, they go on about it being pastured European butter - think the ad agency must be good. Another one they love is called Double Devon which is made in UK but only for export.

We keep a jar of Waitrose Cook's Ingredient Aberdeen Angus beef dripping in the fridge and have also had Britannia beef dripping (ASDA), Kerrymaid lard (Iceland) and Gressingham duck fat (Sainsbury's). Have to say that they are all so refined, that I don't think any of them have much flavour myself and I'd be extremely reluctant to do anything other than fry/roast with them.

chesky

Today just noticed that Sainsburys has increased the price of President butter to £1.70 per pack! Nipped into Waitrose who have it as two packs for £2.70!

Buffy_the_Vampire_Bat

Wykes Farm or Yeo Valley for us normally, and Roddas if we can find it.

Edwardia

Didn't know Wyke Farm made butter or Rodda. Have had Rodda clotted cream and creme fraiche. Where do you find them please ?

Have ordered Brue Valley butter from Riverford, arriving tomorrow and a Flour Power City Bakery ciabatta. OH should be pleased.