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Didn't Butter used to Taste Better

The Kerrygold was the Irish butter I was referring to. Pleasant, but I expected better.

The butter you would make at home, is only as good as the cream. Back to the same problem....

well here we have local dairies so getting high quality creme is not a problem.


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So, do I need to ship you some? Local place here brings it down from Lancaster area of PA.

I live in Olympia Wa, I tend to not shop, when I do I usually go to WINNCO a regional low price player. Go to Trader Joes maybe once a year, dont recall seeing it.
 
well here we have local dairies so getting high quality creme is not a problem.


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So, the Finland butter is good then? I haven't had that yet.

As I mentioned before, as long as you know what the cow has grazed on, that would tell the quality of the cream.
 
I will say that at Cash and Carry (restaurant store) they have this stuff "Chef's Blend" butter Dairygold I think, which is kick ass.
 
It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

You can buy good butter. It's generally right next to the supermarket stuff, or barring that, at the organic grocery store.

Unfortunately manufacturers do provide what the public is willing to accept at a price it is willing to pay.

That's true of most things we buy. Steaks, bacon and honey to name three.

I think you might have the salt thing backwards. IMO the public has grown accustomed to over salted (and over sugared) products, and that's what the producers produce. I don't remember my grandma pouring salt in her hand churned butter.
 
I live in Olympia Wa, I tend to not shop, when I do I usually go to WINNCO a regional low price player. Go to Trader Joes maybe once a year, dont recall seeing it.

Farmer's market's is where I usually find it. Wrapped up in butcher paper, in pound or two pound blocks.
 
It seemed to taste so "clean" now, stripped of flavor, and now also so often tragically and unnecessarily so stripped of salt as well. I think so and I have some theories:

1) the cows

2) what they eat

3) food safety rules at the plant

4) the milk is chilled to fast and/or too cold

5) Done on purpose by the manufacturer because they think this is what we want. Might have something to do with needing to taste clean to get graded class A by the government.


What say you?
.

I feel too that the taste has changed. An interesting note that might to corroborate this comes from Switzerland. Mysteriously, the holes in Swiss Cheese have become smaller almost everywhere. The research points to the milk as the cause. It has become too hygienic and no longer supports cultures necessary to big holes.
 
well i like it to, but everyones taste buds are differnet.

Do you think they change generationally? Are you of a school that this low flavored butter is what people want? I mean I understand why pastry chefs might like it but otherwise I dont understand why people would want this.
 
I will say that at Cash and Carry (restaurant store) they have this stuff "Chef's Blend" butter Dairygold I think, which is kick ass.


I think you may be talking about Kerrygold.
 
I really dont get it this Irish Butter thing....they over salt it to keep the shelf life long I assume, there might be some good butter there, but how can we know?

I noticed the salt too. It might be great for cooking some particular things, but on it's own I wasn't impressed. I've had some locally produced butter that was much better. My understanding is that a little salt goes a long way when producing butter when flavor is the object. Of course, as you mentioned, if you don't use a whole lot of butter, you might want a little more salt in it. I don't use a whole lot, so the stuff that's been in my refrigerator for a month now will be relegated to cooking only. I spent most of my life feeding more than just me, so I've had to make some accommodation now that I live alone.
 
I feel too that the taste has changed. An interesting note that might to corroborate this comes from Switzerland. Mysteriously, the holes in Swiss Cheese have become smaller almost everywhere. The research points to the milk as the cause. It has become too hygienic and no longer supports cultures necessary to big holes.

Well, that's a tidbit I didn't know, but it makes sense.
 
I feel too that the taste has changed. An interesting note that might to corroborate this comes from Switzerland. Mysteriously, the holes in Swiss Cheese have become smaller almost everywhere. The research points to the milk as the cause. It has become too hygienic and no longer supports cultures necessary to big holes.

Yes, getting back to the argument that it is chilled too fast and/or too cold. My family on my mom side had a lot of dairy farmers, I visited some, they really stunk bad. Took hours to get the milk down to temp, stuff was allowed to happen.

That is all gone now.
 
My Dad and Uncle opened a Dairy about 1950, it was wildly profitable.
About 2000, my cousin closed down the Dairy, because he could not break even.
Over that time there was a shift in cows from being a mixture of Guernsey and Holstein cows.
The Guernsey produce better milk (high Milk fat), the Holstein produce large quantities, of low quality milk.
Since milk is sold by the gallon and not the milk fat content, Holsteins became the big player.
Butter from Holstein milk is a mere shadow of butter from Guernsey milk.
 
My Dad and Uncle opened a Dairy about 1950, it was wildly profitable.
About 2000, my cousin closed down the Dairy, because he could not break even.
Over that time there was a shift in cows from being a mixture of Guernsey and Holstein cows.
The Guernsey produce better milk (high Milk fat), the Holstein produce large quantities, of low quality milk.
Since milk is sold by the gallon and not the milk fat content, Holsteins became the big player.
Butter from Holstein milk is a mere shadow of butter from Guernsey milk.

This is my current favorite theory....its the cows.
 
I was also a bit disappointed in the Irish butter. OKay flavor, but I guess I expected something 'more' for that price. The label says grass fed cows, so maybe that is where the difference is... now it seems like people hay the cows, and let them field indiscriminately so who knows what all they have eaten, which definitely has an effect on the milk.

It's probably due to homogenization. Mix the milk of enough cows together and the differences in flavor tend to wash out leaving you with a consistent, and consistently bland, end product.
 
Do you think they change generationally? Are you of a school that this low flavored butter is what people want? I mean I understand why pastry chefs might like it but otherwise I dont understand why people would want this.

some butter really has hardly any taste to it, its pretty bland,pale in color

some butter depending on what and were the cows grazed, can leave the butter very yellow and rich butter taste.

when i cook i used regular cheaper butter, when i eat butter say on toast, i use the good stuff.
 
This is my current favorite theory....its the cows.
I can assure you there is a big difference, and if you look at images of modern American dairies,
they look like adds for Dell or Chick-fil-A, I.E. lots of Holsteins.
 
Believe it or not raw milk sales are illegal in lots of places. In NY I can't buy it retail - it can only be legally purchased at a farm. Either that or have it delivered on a street corner in Brooklyn in the dead of night by a guy named Vinny.

It's not hard to find around here, but you have to know a guy or have some dairy cattle yourself. Pretty sure you can be shot on sight if you're caught selling the stuff publicly. Probably just seriously maimed if you're caught selling privately.
 
Believe it or not raw milk sales are illegal in lots of places. In NY I can't buy it retail - it can only be legally purchased at a farm. Either that or have it delivered on a street corner in Brooklyn in the dead of night by a guy named Vinny.

Greetings, Gaius46. :2wave:

:lamo :thumbs:
 
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