48 minutes ago, ElsieD said:
Yup. I looked into this once also, and in monetary terms, it just wasn't worth it.
47 minutes ago, Nyleve Baar said:Unless you have your own cow or are able to get organic cream for a good price, you'll be dealing with the same milk that comes from the palm-oiled cows.
first, this isn't about the palm oil, really, as i'm not concerned about that. strictly flavour.
but to the point, organic butter tends to be expensive. cultured butter is expensive. organic, cultured butter is, as you might expect, very expensive. you can pick up a litre of good cream, culture it on the counter, and then whip it into butter and make a superior product for eating - again, we're talking about small amounts of butter like you might spread on bread, not the pounds of butter you cook with.
if it's a pain to do, it's a pain to do, that's fine and dandy. but i don't think it's an unreasonable cost for small amounts of butter.
16 minutes ago, chromedome said:
Well, it's a 454 g brick, aka a pound by any other name, though that's not the point.
Pull back the foil, cut off your piece, fold back the foil...just as one does with cream cheese and many other things. Not a big deal. Though as I said above, it's basically down to personal preference and what you're used to.
yeah, i mean, this is all we do. when i bother putting it back on the fridge and don't just leave it out open on the counter, anyway :V
11 minutes ago, Anna N said:I cannot get the picture out of my mind of you rotating a dairy cow! How did you get the butter out of its udder?
oh, you know, if you spin her really fast it just squirts out.
