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When the price of butter shot up to 5 a pound I began to make my own. It has been on sale a couple of times lately and I stocked up on it so havn't made any lately.

I always notice the many different types and brands that are available. Who buys something other than the standard supermarket brand and what do you like about them.

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  1. Maybe this is the food snob in me but I favor real Normandy butter. The cows that give the milk naturally graze in the fields and eat only grass. Just bought some new stuff yesterday. Will try it and report.

    2 Replies
    1. re: Hunter

      Do you know where I can buy Normany butter in the St. Louis, MO area? Or as a home cook can I make i myself?

      1. re: Chris Craig

        I just made some butter:
        Put heavy cream (non-ultra pasteurized if you can get it) in your stand mixer. Using the paddle attachment, beat on medium until the butter forms, which may take 10 minutes. Don't worry, it will start loudly splashing when it is done. Put in a strainer lined with a white paper towel, and press to remove as much liquid as possible. Squeeze, and add kosher salt ground to a powder in a mortar and pestle if you want it salted. Place in a pretty dish and refrigerate.

        This won't keep more than a week, so freeze the excess any excess immediately.

    2. I but Cabot brand sticks because it's cheaper ($3.09) than the store brand ($3.99) and my husband is a butter pig.

      1. w
        wow i'm a dog

        I buy butter at Costco. It seems like I get more for my money, but I don't have specifics on the price differences.

        5 Replies
        1. re: wow i'm a dog

          Yes! I forgot that i sometimes buy butter at Costco. It's 3 lbs for 5 or 6 dollars.

          1. re: LB

            doesn't costco only sell salted butter??? please correct me if I'm wrong!

            1. re: Kit Williams
              wow i'm a dog

              Yes, I think you are correct.

              1. re: wow i'm a dog

                But if you're buying butter in that big of quantities, it's better to have salted butter, no? Doesn't it keep from getting rancid longer?

                1. re: JessicaSophia

                  I've bought unsalted butter at Costco, 3 lbs. for about $5.50.

        2. Speaking of butter, here's something I've always wondered about: My brother claims that sweet (i.e., unsalted) butter is rarely found outside NYC, and that it started as "a Jewish thing, and then it caught on with the rest of New York." I've never heard this from anyone else. What say you, 'hounds?

          -- Paul

          4 Replies
          1. re: Paul Lukas

            Uh, unsalted butter is found all over the country and probably the world. I only buy unsalted butter out here on the West Coast.

            1. re: Sonia

              Adding salt to butter does help it keep longer and it also helps keep you from tasting that it's gone off, too.

              I buy only unsalted, but keep it well wrapped and in the freezer except for the piece I'm actually using.

              1. re: Saucyknave

                It was always my understanding the salted butter was for at the table and that unsalted butter for cooking, almost always. I know most pastry recipes call for unsalted butter. I've never had a problem finding it in NY or Chicago.

            2. re: Paul Lukas

              I've bought unsalted butter in multiple states. Use it for baking, among other things. Your brother be wrong.

            3. I don't know where you are located but if there's a Trader Joe's around, they have Plugra butter for $2.69 or so per pound and their own TJ brand for a little less. There was a long butter thread a few months ago but I can't seem to find it. I thought it was on the General board.

              1. I almost exclusively use plugra...compare slicing plugra to TJs sweet butter. the creaminess of the plugra is undeniable. love that butterfat!

                but tomorrow I am going to london for six weeks. the variety of butters over there is spectacular. and oh, the cream!

                4 Replies
                1. re: Kit Williams

                  Does TJs carry Plugra? I use it too but have to travel 30 minutes for it, at a Fairway price. (Only place I've seen it here.)

                  1. re: TR

                    Spoke too soon. I see in Sonia's post they do carry it and at a good price.

                  2. re: Kit Williams
                    Christopher Oliver

                    You really need to try at least Président and better
                    Beurre d'Isigny Ste. Mere. You may rethink your stance on the Plugra.

                    1. re: Kit Williams

                      I found the Plugra also at the store today. 2/3 dollars for 8 oz.

                    2. the mediterranean bakery and store on s. pickett st. has unsalted danish butter ("lurpak") which i buy because we had that when we were kids. $2.95 for half a pound.

                      i sometimes buy "kerrygold" irish butter which my local safeway stocks. good with warm bread. $2.69 for half a pound.

                      1 Reply
                      1. re: dw

                        I found the Kerrygold at the store today and bought some. Between 2 and 3 dollars for 8 oz.

                      2. j

                        I normally buy whatever cheap butter is on sale (Land O'Lakes, etc.) but a couple of weeks ago for a dinner party I bought a pound of really good quality, European-style butter at the Park Slope Food Co-Op. It's amazing the difference when you're using it to melt on things (the reason I bought it was mainly because I was making a lot of things that requred butter: artichokes with drawn butter, asparagus tossed with butter and parmesan cheese, homemade lemon curd). I might never go back!

                        Not to change the subject, but I've also been starting to buy brown, free-range eggs. Not sure if I can tell the difference in flavor, but I feel like they're better for me (and for the poor chickens), anyway.

                        1. David, did you save money by making your own butter? Or was it a case of "well, if I've got to pay >$5/lb, anyway, I might as well have the best"?

                          10 Replies
                          1. re: Lindsay B.

                            Another Q for David: what cream did you use? It's difficult to get non-ultrapasteurized stuff even here in NYC, at a reasonable price.

                            1. re: CTer

                              check my post above on "savings". I think you could use either of the too.. non or ultra.

                            2. re: Lindsay B.

                              I suppose my initial reaction to having prices raised on me at what I consider an inappropriate rate is to find an alternative or just not to buy the product. But, curiosity is was primary reason and was fueled by
                              the price increase. I mostly shop at 4 stores; a local store which is not bad, a major supermarket chain, whole earth foods and a very large good ethnic store.

                              I started with a quart of ultra pasteurized (I think you could also use just pasteurized) whipping cream. The best price I could find on this was around 3.87. The standard output of this process is I believe that
                              1 quart of whipping cream generally gives about a lb of butter and 2 cups of buttermilk (the buttermilk is a by product of the process) so I figured about even on cost. I have not used or done anything with the buttermilk so I can't comment on that. As I understand it you can use the butter in baking as well. From the comments I got from those making butter was that the taste was worth it. I liked the results and it was a nice feeling to know you could make it. I moldled it
                              in a ramkim (small round dish) and it was gone in a
                              short time mostly on homemade bread. There are different things you can do to increase the flavor etc I am sure. but again I have a fast food approach on
                              cooking and don't always take the next step unless I am really interested or have the time. The process is not that difficult and worth a shot. I just have trouble these days finding enough time to devote to a lot of
                              these things that I like to do. I used things I had on
                              hand to make it rather than buy it. If you decide to
                              try it and want to know how I did it let me know and
                              I will post it.

                              1. re: DavidH

                                Post, please. Lots of us are interested!

                                1. re: cjb

                                  I decided to use a hand mixer because I could control the speed better and I could also see the mixture as I was working with it. I used a large bowl as hand mixers tend to decorate the walls and everything around them. I let the cream sit out on the counter for about 2 hours till it reached about 60F (colder is ok). I poured myself a full glass of wine and gave it a go. It really didn't take that long. I used the second most slowest speed to churn. About 12 minutes into it and it started to thicken (Little clumps appear). This happens all of a sudden so you need to keep an eye on it as you go along). Using a rubber spatula work the butter till it holds together then pour off the buttermilk. I then transfered it to my pasta strainer (it is about 2 inches high and has holes in the sides and bottom). Using a rubber spatula you work the butter squishing it against the sides and bottom of the pan and then rinse it. Do this (about 5 times)or until the water runs clear and the butter holds together. I then used a wooden spoon to squeeze the rest of the buttermilk out. I did not use salt but you could add it at this point if you want(about 1/8 tsp for a quart of cream).

                                  I stored it in a ramikan as I understand it will pick up the taste of plastic. It seemed to last for about a week. I think I got about 2 sticks of butter the first time and a little more the second time.

                                  1. re: DavidH

                                    Thank you! That will be a good thing to try when my ("have some bread with your butter") children are out of school this summer! :)

                                    1. re: cjb

                                      Actually, if you plan to try this with kids, I saw something in Parenting last month about doing just this project.

                                      Pour the cream in a large glass jar with a securely screwed on top, and then pass around to the kids to just shake, shake, shake until it's butter. The article said this method takes about 5 minutes of vigorous shaking.

                                      I did it DavidH's way, accidentally, the first time I made whipped cream. I wanted it to be REALLY whipped so I kept going and I guess I wasn't paying the best attention because all of a sudden it was clumpy and then I realized it wasn't whipped cream anymore. Oops... not the best topping for strawberry shortcake.

                                      1. re: Chris VR

                                        There are no new ideas: we made butter in grade school by passing around a jar and shaking it.

                                        I later used that method with a girl I was tutoring (we were reading Little House in the Big Woods and I thought it would be cool to show her she could "churn" butter, too).

                                        Definitely a good activity -- make the kids work for their butter!

                                        1. re: Ruth Lafler

                                          My kids are a little older than that - 16, 13, 10. They would not enjoy shaking the jar! But would appreciate making it with the mixer, I think. They love the Vermont cheese and butter co. butter too much.

                                    2. re: DavidH

                                      I tried this a few days ago with outstanding results. I'm right now eating a fresh blueberry muffin made with my own butter and buttermilk, and that is the most satisfying blueberry muffin I've ever had (incidentally, I only just found out while making homemade muffins for the first time that you can mix the batters and pour them into cups the night before, then put them in the fridge for baking in the morning. Awesome!).

                                      I used a Kitchenaid mixer with cream right out of the fridge, and it took about 17 minutes or so of whipping to set into butter. It's not clear to me whether the paddle or the whisk attachment is better - I started off with the paddle, but then it looked like it wasn't getting whipped enough, so I used the whisk, and then it started to whip up really well, but then the whipped cream started to collect in the middle of the whisk, so I switched back to the paddle. That seemed to work well, but I'm not sure if the whisk was even really necessary. I had to use a 5-6 setting, which is higher than your lower hand mixer setting, probably because I was using colder cream.

                                      I got two medium ramekins plus a little bit, and about 2.5 cups of buttermilk, out of a quart of ultrapasteurized cream. The butter is >very< creamy, and much softer than store-bought at room temp. - it of course gets hard in the fridge, but when removed, starts to soften almost immediately. 2-3 minutes out of the fridge and it can be scooped with a spoon.

                                      I haven't done the side-by-side taste test, but it does taste more creamy, and it certainly has a better texture than store-bought sticks.

                                      The only problem I had was that it kept seeping through the holes in the colander, so I lost a little bit in the sink.

                                      Since I actually don't eat very much butter, this seems incredibly well worth the modest effort. It also seems like a good gift for city folk (like me), who are unlikely to have ever thought of butter as something you can make at home.

                                      Fante's has a bunch of butter-related products:


                                      . but no butter stick molds. Anyone know where to get those?

                                      Link: http://waltonfeed.com/old/butter.html

                              2. My Vermont Butter & Cheese Company "Vermont Cultered Butter in the european style" cost me $4.39 for 8 oz last time I bought it.

                                It tastes like the butter my grandmother, with a lot of help from my aunt, made fifty years ago or so. They had a cow on premises for that purpose.

                                I could care less about the price. It is one of my personal necessities. There are worse ways to spend five bucks, considering the quality and joy it returns.

                                Little things mean a lot.

                                9 Replies
                                1. re: Win (Boston)

                                  I usually buy supermarket butter or TJs (and never paid anything close to $5/lb for them), but last time I bought butter I bought a couple of premium brands to compare.

                                  One was the Vermont Cultured Butter -- I just double- checked the package and it was 4.89 for a pound (not 8 oz.). It's excellent, and I'll definitely buy it again.

                                  The other was organic from Straus (a big organic dairy producer here in the SF Bay Area). As someone had noted in a similar discussion on the local board, it has a slight but distinct "animal" quality to it -- probably better eaten as a spread than used as an ingredient.

                                  Both were unsalted. As for unsalted butter being a NY thing, unsalted butter is widely available here, even in the supermarket brands, and has been for as long as I've been buying butter (25 years).

                                  The best butter I've tasted recently, though, was a Czech butter called Jana Valley served in a restaurant in the Napa Valley. If I ever see it in a store I'm buying it no matter the price!

                                  1. re: Ruth Lafler

                                    You say you double-checked the package and the Vermont Butter was a one pound package.

                                    Please indulge me and check once again...

                                    Mine are definitely 8 oz for similar price. I haven't seen the one-pounders around, but they ARE pictured on the web-site.

                                    Link: http://www.vtbutterandcheeseco.com/pr...

                                    1. re: Win (Boston)

                                      Win - since you're in/near Boston check out Russo's (in Watertown- on the Waltham side). I don't remember exactly what they charge, but I recollect it was about half of what you paid! And they have great produce, to make it well worth the trip.

                                      1. re: cjb

                                        I found Russo's on the web. I'm anxious to check the place out. The produce inventory sounds great. They don't have the butter, though they do carry Cabot.


                                        1. re: Win (Boston)

                                          Maybe it's something they don't always have, but I coulda sworn that I bought it there recently! Either way, it's a great place.

                                      2. re: Win (Boston)

                                        I have bought the 1/2 lb cylinder shaped package from Bread & Circus for about what Win paid. I have also bought a 1 lb brick from Iggy's Breads for $6. I don't think Iggy's consistently stocks it though. I've also noticed the cylinder packaged product has salt added. The brick package does not list salt as an ingredient.

                                        1. re: Andy T.

                                          Right -- the store where I bought it had both the 8-oz cylinders and the bricks, and I bought the one-lb brick, unsalted. Maybe it was on special -- I remember at the time double-checking the price and the package size. This was at the Berkeley Bowl (in Berkeley, CA), which carries a wide range of products that are usually considered "gourmet" but at standard grocery store (rather than specialty shop) mark-up.

                                      3. re: Ruth Lafler

                                        As a Czech, I am partial to Czech butter too (very "clean" tasting, just pure creaminess without any extra flavors) and have in fact just returned from Prague with three bricks in my suitcase), but here's an online source for your fix (about five times more expensive than when bought in the Czech Republic, but what can you do):

                                        Link: http://www.igourmet.com/shoppe.asp?ca...

                                        1. re: Katerina

                                          I've seen Jana Valley at Guido's in Gt Barrington in the Berkshires and have always wanted to try it. I'll definatley try it now.

                                    2. When I was a little girl back on the family dairyfarm, we churned our own butter. It was WWII and this was, I think, a beat-the-rationing ploy.

                                      We had two gizmos for the job, probably resurrected from earlier decades when farm life was more basic and they were really needed. One was a small wooden keg which lay on its side in a cradle and had a handle sticking out one end which turned a paddle inside. we filled it with cream and set it at the edge of the table, so the handle was out in space and our churning knuckles wouldn't get skinned.

                                      The other was a big wide-mouthed glass jar with a screw-on lid containing the paddle. You fastened on a handle and churned away.

                                      It took quite a few minutes before things started happening and a little kid could get pretty tired of the constant circular arm motion. When the butter started forming it was hard to churn and it took a grownup to do the last few turns. Mom then poured off the buttermilk (we used it to slop the hogs) and emptied the butter into clean water. She kneaded the solids in several changes of water until it was clean, and added a little salt.

                                      There were two basic flavors of butter: the regular "sweet" which didn't mean unsalted, it meant made from fresh cream. The other was sour cream butter, and that was a nice flavor too.

                                      1. Just a followup:

                                        I bought most of the butters recommended. They are all
                                        terrific. I made some raisen cinnema bread to test
                                        with. I am always amazed at how much I like irish food.
                                        Although the ingredients they work with turn me off I
                                        always like the final product. The irish butter was
                                        very good. Does anybody or everybody cook with these
                                        butters. How much of a difference does it make it the
                                        final product?

                                        Anyway, I just wanted to mention a couple of other
                                        butters. First is a cashew butter. Yes it is simply
                                        cashew and oil but it is tasty and I like the taste of
                                        cashews. I make this for my wife who grew up on it and
                                        it is a defernce to childhood memories. The second is
                                        yes, peanut butter. I keep a jar of store peanut butter
                                        in the frig for recipes mostly because when I make it,
                                        it is gone in no time. I am addicted to it.

                                        In any case here they are:

                                        Simple Cashew Butter

                                        Note: Add as much oil as you want to get to the consistency you want. Last time I used about 4 tbls of oil.

                                        2 C. raw cashews
                                        2 T. canola oil
                                        1 dash of salt

                                        In a food processor or blender, grind the cashews finely. Scrape down the sides. Add the oil and process until creamy. Add more oil if needed to reach desired consistency. Store in an airtight container.

                                        Yield: 1 3/4 Cups

                                        Homemade Peanut Butter

                                        Note: If you use unsalted peanuts then you can add a
                                        little salt. Also I made this with spanish peanuts and it was not as good. I grind the peanuts first for about 2 to 4 minutes in the food processor and then put the oil in. I use about 3 tbls oil adding them one at a time. If you want to roast fresh peanuts put them in a
                                        350F oven for about 20 minutes. You can leave the skins on or off.

                                        1 1/2 cups unsalted roasted peanuts
                                        1 tablespoon peanut oil

                                        For smooth peanut butter:

                                        Process the mixture until it's very smooth.
                                        Store your smooth peanut butter in a sealed
                                        container in the fridge. It will be good for 2 weeks.

                                        For chunky peanut butter:

                                        Take about 1/4 cup out of your 1 1/2 cups of
                                        peanuts and set them aside.

                                        Process the mixture until it's very smooth,
                                        then stir in the peanuts that you had set aside.
                                        Process a few seconds more to create the chunks
                                        in your chunky peanut butter.