Are you picky with your butter?

Yes, peanut butter is quite different. If you want a treat try a peanut butter and butter sandwich. yummo

Wow. I had no idea that different areas could produce different tasting butters. That must be something that they have in France that hasnt made it to the US yet. Our butters are all just colorful boxes.

@happythoughts Butter has often a designation of origin here but the difference between butters is more due to cows than to areas. Cows are like dogs, there is not only one kind, and their butter is not exactly the same. By example in Normandy a majority of cows are from a local species and the butter tastes a bit differently than the butter produced in my area with other species of cows. In the past they were adding food coloring to have the same color everywhere. Now they cultivate the natural difference. Some butters are quite white, while others are really yellow.

@happythoughts Some industrials are still adding a color. They do it for two reasons : 1) they can use milk from different areas coming from different kind of cows, 2) the color of the butter varies also during the year : in winter cows are eating dry hay and their butter is less colored than when they eat grass. Indeed it is only for "normal" cows, not for those bred in farm factories : these ones are eating the same food and are giving the same butter all the year. By adding a color, the industrials are giving to their clients the impression that the butter of their brand is always the same. The color does not add anything to the taste, so I prefer to buy butters without a color added.

We try to look for RSBT free as well but they are hiding so many things in our foods now days. I'm sure they are poisoning us with something else when we avoid this. I feel like our food only resembles food now days.

It is very expensive. My daughter learned how to make it and I thought that bight be cheaper but it turns out its more expensive to make it than to buy it. I guess its time to buy a cow.

@happythoughts I know how to make it to but you do not get much when you shake the jar forever.

@jstory07 Its a lot of work but that is why my daughter does it. We were teaching her about how things were done in the past to help her appreciate how nice we have it now.

I love a good salty butter. Even when the recipe calls for non salted butter I look for the salted stuff.

Margarine is cheaper but I often feel like it has a fake feel to it. Almost like I am spreading about flavored motor oil on things.

I think the European kind has a higher butter fat content. Im not really sure but I will know soon.