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best butter?

s
simsum Aug 11, 2007 03:43 PM

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  1. dinner belle Aug 11, 2007 04:40 PM

    Plugra, if you can find it.

    6 Replies
    1. re: dinner belle
      Bob Brooks Aug 11, 2007 04:54 PM

      Plugra has a high fat content and is the favorite of many chefs but, to me, the cultured aspect of it comes off as sour. The Strauss Family butter sold at Whole Foods is what Thomas Keller serves at the French Laundry.

      1. re: Bob Brooks
        dinner belle Aug 11, 2007 04:57 PM

        I can see what you mean about the sourness -- never really bothered me, though. Wonder if they'll have Strauss Family on the east coast...

        1. re: Bob Brooks
          b
          budlit Aug 12, 2007 09:17 AM

          I use Strauss Family and Jana Valley. Plugra lists added flavoring on the label

          1. re: budlit
            sivyaleah Aug 12, 2007 04:24 PM

            Actually the ingredients are listed as "skillfully prepared from pasturized cream, natural flavor", not "added flavoring". Although I still do wonder what that means now.

            1. re: sivyaleah
              b
              budlit Aug 13, 2007 10:01 AM

              Right, thanks, I remembered it wrong. But I wonder what they mean by natural flavor.

          2. re: Bob Brooks
            Ruth Lafler Aug 13, 2007 09:46 AM

            I don't believe Plugra is cultured: http://www.kellerscreamery.com/our-brands/plugra/about/about-european-style/

            To me, Plugra has a very sweet, "neutral" flavor. I do like cultured butter -- the cultured butter from Vermont Butter and Cheese Co. is delicious. http://www.vtbutterandcheeseco.com/cu...

        2. Richard 16 Aug 11, 2007 04:53 PM

          I love Presidente, a butter from Normandy. It is available at TJ's.

          2 Replies
          1. re: Richard 16
            LindaWhit Aug 12, 2007 06:25 AM

            Love Presidente - sweet, creamy, just the right saltiness. On occasion, I like Kerrygold from Ireland or will pick up an "interesting" butter from Whole Foods, but I usually stick with Presidente.

            1. re: Richard 16
              jinet12 Aug 15, 2007 04:32 PM

              Ditto...I get mine from Whole Foods...Wonderful...One taste, you're spoiled forever...

            2. Gio Aug 11, 2007 05:51 PM

              We like Kate's Homemade butter from Maine. Wild Oats carries it here north of Boston. It's made in small batches daily and has no preservative or additives - never frozen. It has a nice mild, fresh taste. We get both the unsalted and salted.
              http://www.kateshomemadebutter.com/

              1 Reply
              1. re: Gio
                Karl S Aug 12, 2007 08:53 AM

                It's also available in most Stop & Shops and Shaw's in the Boston area. It's my standard butter, and has been for years.

              2. m
                mattesq Aug 12, 2007 09:27 AM

                Vermont Butter & Cheese Company - Cultured Butter. Lightly salted and good.

                1 Reply
                1. re: mattesq
                  b
                  Budino Aug 17, 2007 12:52 PM

                  my favorite, too

                2. Candy Aug 12, 2007 10:06 AM

                  I love all butter but Isigny demi sel is my favorite especially when it is on something where the flavor of the butter really counts like toast or biscuits

                  1 Reply
                  1. re: Candy
                    f
                    fauchon Aug 12, 2007 10:12 AM

                    Ditto...love the Isigny demi sel...makes me think I'm in France!!!

                  2. mnosyne Aug 12, 2007 11:47 AM

                    Devonshire Clotted Cream butter, sold in rolls, is found at Whole Foods when it's available. Really rich.

                    1. HungryRubia Aug 13, 2007 09:12 AM

                      I love the Kerrygold Salted butter. Lurpak is good too.

                      2 Replies
                      1. re: HungryRubia
                        BobB Aug 15, 2007 02:36 PM

                        A second vote for Kerrygold! My wife prefers unsalted and buys Kate's Homemade, but I find not just the flavor but also the texture of Kerrygold to be better - it somehow is more spreadable, even when cold from the fridge.

                        Are we the only family with two active butter dishes (salted and unsalted) at all times?

                        1. re: BobB
                          HungryRubia Aug 16, 2007 10:07 AM

                          I don't have 2 active butter dishes, but my "good butter" is for finishing sauces and for spreading on toast. I buy regular butter in bulk when it's on sale and I freeze it. That one is always unsalted.
                          I also made my own recently and it was ok. I think it's because I used regular supermarket cream and not high quality organic.

                      2. h
                        Hungry Celeste Aug 16, 2007 01:57 PM

                        Smith's Creamery butter from Mt. Hermon, LA. Won a Rosengarden Report taste-test a few years ago. http://www.smithcreamery.com/

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