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Didn't Butter used to Taste Better

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.
I would like to add that you can make butter from pasteurized milk just fine, it is the homogenization,
that makes it more difficult. They seem to do both, but the two thing have little to do with one another.
 
Greetings, Gaius46. :2wave:

:lamo :thumbs:

Greetings polgara. How's life in Ohio? I've only seen your state from I-70 while on my way to visit my little one in Indiana though I did spend an enjoyable couple of days at a conference in Sandusky a few months ago.
 
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?
.

It's a little better if you use a lot and let it melt in pools before you eat it.
 
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 recently noticed that butter served in Cuban B&Bs has a much better flavor that the butter we consume here in the US.
 
Greetings polgara. How's life in Ohio? I've only seen your state from I-70 while on my way to visit my little one in Indiana though I did spend an enjoyable couple of days at a conference in Sandusky a few months ago.

I've been having some serious talks with the Weather Channel experts in charge of the weather around here - 70 degrees one day, 24 degrees with snow flurries two days later, then back to 65 the next day, etc - but they insist it's not their fault since their job is only to report things, so I should just get used to it! Ha! If I had time to waste, I'd organize a protest march, which seems to be the preferred way of doing things these days, but then I'd probably end up get blamed for living in the Great Lakes section of NE Ohio in the first place, so it's obvious that it's all my fault after all! A pox on them for being so uncaring about my woes! :lamo :lamo
 
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 liked getting cheese and butter in a local dairy when in Wisconsin.

I was watching one day and they had a delivery of milk from one of the local farmers. He raised his cattle on grass so they had to spread the load to multiple containers lest the final product end up too "grassy".

Another place milked directly to a funnel on top of a milk jug you "recycled". Your milk was warm as you picked it up.

THAT is natural flavor.
 
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.

People's Republic of California saves the electorate from Cheese curds and Raw Milk.
 
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?
.

Most likely two things

What they eat and pastuerization/ milk separation.

Cows dont eat much grass anymore, just the man made feed that helps them grow and produce more milk. Removal of some of the milk parts to make other dairy products before making the butter
 
I had some on some Corn a couple weeks ago and thought the same thing.

Most vegies that you buy are mass produced and lack the flavor of home grown, or locally non mass produced vegies. The mass farms strip the varied minerals from the ground with fertilizer only putting what is needed to make the plant grow fast. I believe the vegies grown today are less healthy than those of 30-40 years ago

I know people that complain eggs in North America are less flavour full then those in China. The mass production, speed and diet in my opinion are the reasons
 
Most vegies that you buy are mass produced and lack the flavor of home grown, or locally non mass produced vegies. The mass farms strip the varied minerals from the ground with fertilizer only putting what is needed to make the plant grow fast. I believe the vegies grown today are less healthy than those of 30-40 years ago

I know people that complain eggs in North America are less flavour full then those in China. The mass production, speed and diet in my opinion are the reasons



The one thing that's in abundance near me is CORN ... CORN EVERYWHERE I Look

I can get some really Good Sweet Corn near me, but I have to wait awhile.
 
I recently noticed that butter served in Cuban B&Bs has a much better flavor that the butter we consume here in the US.

I think we have established that there is a lot of BAD BUTTER running around, the why not so much.
 
I lived in Germany for 6 years during the 90's...this stuff was fantastic:

41hkfiTPMfL._SY355_.jpg
 
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?
.

What they eat is a big part of it. Try Kerrygold
 
I think we have established that there is a lot of BAD BUTTER running around, the why not so much.

Check the date on your butter package. If it's 6 mos. old, the wife has been substituting margarine.
 
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 love Kerrygold. I use it to make bulletproof coffee, absolutely delicious.
 
I love Kerrygold. I use it to make bulletproof coffee, absolutely delicious.

What do you like about it....I never though much of it other than it is over salted.
 
What do you like about it....I never though much of it other than it is over salted.

It definitely has more of a flavor than Land o Lakes. I've never end noticed it to be saltier than LoL. I feel like it's less "greasy" too.
 
It definitely has more of a flavor than Land o Lakes. I've never end noticed it to be saltier than LoL. I feel like it's less "greasy" too.

Wow, that "greasy" thing I know.....maybe I try it again.
 
Have you tried Amish butter? You buy it in big blocks, it has relatively good flavor.

and LOTS of salt
good for baked taters
 
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 never gave it much thought but now I would agree but taste buds change and I'm pushing 70 but I still and always will love ice cream the same a I did when I was an infant and I'll be that is true of everyone.
 
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?
.

All during my childhood and most of my adult life I used margarine. When anyone in my family talked about butter then were talking about margarine. I didn't start using actual butter until 4 or 5 years ago.
 
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 don't really know that I've seen a difference. I buy salted butter as compared to the unsalted brand. I do know that so much of what we eat is so distorted anymore with chemicals and artificial crap that I've tried recently to only cook using natural stuff with very little add ins. If I buy something in a can, box or bag it can only have a few ingredients. If I start seeing things I can't pronounce I put it back on the shelf.

But you are right, i have no control over what they put in the ground to grow my veggies or what they feed the cows and chickens for my meat.
 
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 buy butter from grass fed cows. It tastes a lot better than the standard name brand fare.
 
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