As a fairly serious amateur home chef/baker I want to experiment with Irish butter.

Anyone here use it, and does it make a noticeable difference worth the cost?



Edited 1 time(s). Last edit at 04/26/2015 09:37PM by deco.

It is all I use. It has a higher fat content and is the type of butter used all over Europe. They have a slightly different standard than here in the US.

I don't know if it makes a difference in baking. If you're trying to cut costs, use it only in places where the taste will make a difference, like spreading it on bread.



Edited 1 time(s). Last edit at 04/26/2015 09:44PM by Devoted Exmo.

Are you talking about butter like Kerry Gold? The stuff is amazing. Yes it's expensive. I am not a baker, but I own a food truck. I wouldn't consider using it on the truck because of the price. I do use it at home though.

I like Kerry Gold, but I LOVE Colliers.

I don't use it in cooking per se, my thinking being there are so many other flavors the butter might not stand up to them. I do, however, use it exclusively on bread. Isn't it amazing?

Have you tried Amish butter? I keep telling myself to go get some, but keep forgetting. Am looking forward to trying it.

If you're going to go to all the trouble and expense of using Irish butter, then go all the way and wear a baker's hat. That adds a certain "je ne sais quoi" to the fresh-baked flavor.

I know it was delicious on my toast this morning. :)

Anchor. Best butter on the planet.

Yeah, I dunno what they feed the cows in Ireland but good hell, is that incredible butter. It actually tastes REALLY buttery, like straight off the farm butter.

I only use it in baking where butter (vs. margarine or whatever else) really matters. In everyday cooking (say, breakfast), plain old store-brand generic butter is fine. But Christmas cookies get made with Kerry Gold. So delicious.

I also like Kerry Gold. At room temperature, it's as rich as a leprechaun's stash.



Edited 1 time(s). Last edit at 04/27/2015 10:52AM by donbagley.

I get Amish tub butter whenever I can around here. There is also PLUGRA which has a higher fat content, good for baking.

Hervey Willets Wrote:
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> I get Amish tub butter whenever I can around here.
> There is also PLUGRA which has a higher fat
> content, good for baking.


No wonder the Europeans pity the dumbass Yanks who settle for the dairy based near-white lard we accept as butter.

Trader Joes

Safeway

Sprouts

Yeah even the dreaded Fry's sells Kerrygold from time to time

Golden butter is even more precious when served on golden plates

heh heh

Shummy, that's priceless. Translator forks and all. Butter spread out, or we're toast.

donbagley Wrote:
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> Shummy, that's priceless. Translator forks and
> all. Butter spread out, or we're toast.

Truth is now coming to light that once had lain buried deep in a mountainside.

How I'd love to sit down and break bread with you.

Slathered of course with the purloined contents of the King's buttertubs.

After the first time I used it I was in love. It goes in all my cookies where taste matters. I would also love to only eat that, but my budget will not allow it.

To bring it on-topic, I have a spare baker's hat lying around that I don't use anymore...

I don't always use Irish butter. But when I do, I wear a bakers cap and a green apron and ask for its secret name.
Err I mean it's to sacred to talk about.


Actually I've never heard of it before. Might have go check it out.

I had wanted to comment on this thread earlier, comments were made on another thread that reminded me to come back to it.

Irish butter tastes different from the butter most people use in the U.S. because it is different. Most milk cows in the dairy industry are confined, grain fed, and givin hormones to increase production. The cows that are grass fed, however, produce a rich, healthy milk that makes a sweet, deep golden butter that is nutritionally far superior to that of dairy industry grain fed cows. (Same reason the yolks of free range, pasture fed chickens are also a deep, golden orange color.)

We use Kerry Gold. It's awesome.

It is fermented butter. It is different, oldstyle

Kerry Gold is not a cultured (fermented) butter.

I've mostly enjoyed Irish butter on bread, but I plan to use it for baking as well.

Welsh butter, salted or unsalted, is also incredible.

And don't forget butter on soda bread, fresh from the oven!

I love to bake, and have seriously thought of making a career of it. I have not been able to find Irish butter locally. Where are the best places to find it?

Pyper Pepperpot Wrote:
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> I love to bake, and have seriously thought of
> making a career of it. I have not been able to
> find Irish butter locally. Where are the best
> places to find it?

The evil empire Walmart sells it.

i came to recover from Mormonism and got schooled on butter. Must have wrong site

Here's a tip for you, Confused: If you don't like off-topic threads, you might want to watch for "O/T" in thread titles, and not click on those. You're welcome!

You must have the wrong site?

Yeah. You must.

RFM is a bit too freewheeling and eclectic for some.

Maybe for you.

Hey look at it this way Confused.... we are blessed to have found a website that offers a little comic relief from the endless unseemly details of Joseph's Myth.

Who knew butter had such a following!

It is pliable, easily manipulated, and can't take the heat. Guess it does have a lot in common with mormonism. : )



Edited 1 time(s). Last edit at 05/02/2015 03:12AM by crunchynevmo.

crunchynevmo Wrote:
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> Who knew butter had such a following!
>
> It is pliable, easily manipulated, and can't take
> the heat. Guess it does have a lot in common with
> mormonism. : )

And on this to the point, and humorous, end note, I am going to bring a close to this delightful thread...

Thanks to everyone for the funny (and informative) perspectives!!!



Edited 1 time(s). Last edit at 05/02/2015 12:38PM by tevai.