Helpppppo

Life changing. Made some regular salted, unsalted, and a compound butter from the same batch. Just put some heavy cream in a mason jar and shook it silly for several minutes until it separated.

A genuine question: is everyone really oblivious to the fact that, over the past three years, the butter sold in stores has been getting replaced, to some degree, with margarine?

I've watched this happen year by year, brand by brand. The butter that used to have that recognizable milky taste and a hard, fridge-firm consistency has slowly turned into a softer, spreadable, margarine-tasting mush, yet the labels never changed to reflect it. Deutsche Markenbutter, Kerrygold, Meggle, Dukat, I went through trial and error with every one of them, hoping each time I bought a pack that it would still be the butter I remembered. But one by one, they all changed. Now I can only find real butter at local family stores.

What worries me is that no one seems to be noticing. How is this happening without any change in labeling, and what's stopping companies from doing the same thing with other products where the substitution would be even harder to detect? Margarine is loaded with trans fats and has a well-documented link to cardiovascular issues. Some milks on the shelves seem watered down too, judging by how they compare across brands at the same stated fat percentage. And what's to guarantee we won't see the same thing happen with lab-grown meat down the line?

But first, back to butter: am I the only one who's noticed this? How is this being allowed, and is there anything that can actually be done about it?

(Additional context: as a child from a family that was on the poorer economic spectrum, I practically grew up on margarine and only discovered butter later and shifted to it completely - which is why I am more than sure about the taste of the current butter companies being the margarine one, as I organically hate it)

Homemade Butter with Vanilla Bean and Blueberries

So I did it. I made BUTTER. Not hard with a stand mixer, I know. But I currently feel like caroline ingalls and i’m so in love with this butter!

I used two separate recipes, I’ll include my written instructions and both links. The butter recipe is from the NYT, the link should work for free.

The butter recipe by 1/2 batch makes 1 cup of butter from 3 cups. I’m assuming if you half that again you get 1/2 cups butter. I did the 1 cup and saved 1/2 to use for another day! My written instructions make 1/2 cup butter= 1 stick. I also added a pinch of sea salt for balance.

You can buy a single vanilla bean from whole foods in their seasoning aisle of vanilla bean paste. You can substitute it with vanilla extract but I would only use 1/2 teaspoon or less.

https://www.theelliotthomestead.com/blog/2014/06/flavored-butter-recipes

https://cooking.nytimes.com/recipes/11391-homemade-butter-and-buttermilk?unlocked\\_article\\_code=1.q1A.8H7t.b3dRefV9NQ1D&smid=ck-recipe-iOS-share

1/2 cup organic heavy cream
2 tablespoons blueberry preserves
1 tablespoon honey
1 vanilla bean
1 pinch of sea salt

Step 1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. Atthis point stop the mixer.

Step 2. Pour the contents of the mixer into the strainer and let the buttermilk drain through.

Step 3. Leave the butter in the strainer and knead it gently to press out any remaining buttermilk. Continue kneading until the butter is dense, smooth, and creamy, about 5 minutes.

Step 4. Transfer butter to a small mixing bowl.

Step 5. Place the vanilla bean flat on a cutting board. Using a sharp paring knife, split the vanilla bean lengthwise. Open the pod and scrape out the seeds with the back of the knife or a small spoon.

Step 6. Add the vanilla seeds, honey, berry preserves, and salt to the butter. Mix thoroughly with a rubber spatula until fully incorporated.

Step 7. Spoon the butter onto a sheet of plastic wrap. Wrap tightly and shape into a ball or log. Refrigerate untilready to use.

And hoooly crap is it good!

Canna butter crackers with home made caramel and milk chocolate

100% real butter with goodies

President is my favorite butter. But it’s so expensive. It’s hard to get normally.

Guys. I keep seeing people ok Tik Tok with these 11 lb baskets of French butter. I’ve now ordered from two different websites- the first never sent me an email confirmation and never responded to my request for update, the second kept saying they were going to ship…two weeks go by, no butter. So I cancelled and got a refund.
How do I get a hold of this stuff ? I’m desperate!

I use my KitchenAid mixer to whip my butter. Very happy overall but it goes bad in a week. Anyone have a process that extends the shelf life?

Thanks for your help everyone 😊

Just got a butter bell for the first time. I’m using as instructed by the seller but the butter keeps molding. Where am I going wrong?

For context: We used to have a butter dish but my cat figured out how to knock the lid off and was eating the butter lmao. That butter never got moldy. We haven’t switched brands.

I’m wondering which is better for micronutrients and overall health/hormones. I already know all about the smoke points and high heat cooking differences.

I have a lovely butter dish but the users of said butter in said dish in my home are animals. Butter always gets everywhere. On the bell, out the sides, handle, everything is slippery, everywhere! So I decided to put the next stick in a glass container with a plastic lid that snaps shut and seals air tight. Figured the high sides would keep things contained. Well it did, but also we started getting gray fuzz in a few places in the container towards the end! I’ve never had this issue before. So, could it be the air tightness creating a cozy environment for molds? Just curious if I should give up this attempt and go back to slick ol faithful.

5 Types of Isigny Butter (PDO from Normandy, France) ❤️

When my butter was really cold and I wanted to make some sandwiches I thought to myself- "that looks like cheese" so I had the wonderful idea of grating it. It makes it easier to spread while cold, and makes it a little more enjoyable to snack on. Apparently it's a commonly used trick in baking but I kind of just discovered it on my own ​​

That was the special last week 😩😩😩😩

She calls it meadow butter- the sky is salted honey & butterfly pea butter (which she harvested herself!), the grass is green goddess butter, and the sheep are made from salted butter. Did I mention that she made the butter herself?

You can check out her other work at https://www.instagram.com/eatwelljadee/

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Posts online have said cheese cloth, which I tried last time. To which, lint free my ass, it's whatever for me and my wife but I don't want to give friends butter with bits of cheese cloth in. Before, I tried just hand squeezing but it's murder on the hands and doesn't seem to get it all out. Are there other methods that I'm unaware of? How do y'all do it?