Butter

[chachp]

It sits out on the counter, an no messy butter dish...

 

<span style="font-family: georgia, palatino;">Doesn't it get too soft to cut like that if you leave it out on the counter?  We have one of those butter dishes that has water in the bottom to keep it cool but soft.</span>

 

[eronie]

Actually it is more consistent in the pats at room temp.

 

[justjunque]

Interesting

I would have thought the same thing. That room temperature butter would just squish.
Ralph; that's the same kind of butter dish we have. Seemed gimmicky to me at first, but it seems to work!

Barry

 

[combo52]

Butter ?

I have only used Smart Balance Original for the last decade or so, It tastes great and is much better for you than regular margarine and lower fat than butter.

Jason and I have been having milk delivered weekly from a local dairy for at least the last 5 years in glass bottles, it seems to taste better and often still tastes great nearly 30 days after the use by date.

John L.

 

[ea56]

When my family first moved to the Northern Calif. Coast in 64’ our neighbors up the road were sheep ranchers, but they also had 2 dairy cows and they sold us the excess milk for 50 cents a gal.  Mom would drive over with a 1 gal glass jar and Mrs. Pedotti would fill it with the fresh un pasteurized and un homogenized milk.  The cream would rise to the top about 4.5 inches of the jar.  We would skim off about 3” of the cream for butter and cream, and stir the remainder into the milk.  Of course everytime you wanted to pour a glass or milk you would need to stir the pitcher to mix the cream back into the milk, because it was un homogenized.

 

Since I was the oldest kid at age 13 it was my job to make the butter.  I would put the cream into the large bowl of our Dormeyer Stand mixer and beat it on high until it turned to butter and the wye began to separate from the butter.  Then I put the butter into a cheesecloth lined strainer and twist the cheesecloth to remove as much of the wye as possible, then I added a small amount of salt and put it into a butter dish.  I didn’t form  it into a stick or cube, we just used it from the butter dish, which was actually a small covered bowl.

 

We used to have plenty of cream for whipping.  We bought at least 3 gals a week.  My siblings and I drank at least a quart with each meal and the milk ran out fast in our home.

 

Sadly, after about 18 mo.of this the neighbors lost one of their dairy cows and then only had enough milk for their own use and couldn’t sell us the fresh milk anymore.  Thats when we had to switch to Imperial Margarine for about two years. We also drank Milkman Powdered Low Fat Milk during that poor spell, that was a real come down, but we got used to it.  I really hated mixing up that milk powder.

 

My Mom was a widow with 3 kids and it was hard for a few years in the mid 60’s.  But I have fond memories of making the butter for the family.

 

Eddie

 

 

 

[sudsmaster]

It probably uses a wire to cut the butter.

 

[countryguy]

Petek,

FYI, Bagged milk is sold in Ontario, Quebec and the Maritimes.

Gary

 

[jamiel]

Apparently also at Kwik Trip above...we had it in mid-Michigan (Lansing) when I was in college in the early 80s from a specific dairy/milk store. They don't seem to have it any more there, though (Quality Dairy).

 

[sudsmaster]

When I was a teen, one of my favorite side dishes was white rice with a pat of butter and some soy sauce. My Asian friends would roll their eyes at the mention of it, though. However, I haven't had it for decades. Maybe a good time to try it again now, LOL.

 

[ea56]

Re: Reply #47

I love steamed white rice with butter and soy sauce!  Now I also frequently also stir in some thinly sliced green onions just before serving.  This is one of my husband David’s favorites and its as easy as hell to make.

 

Butter makes everything better, just use it in moderation. 

 

Eddie

 

[mattl]

I recall liking rice with butter and cinnamon sugar.

 

[circlew]

My friend Barb told me today that she sometimes would eat cold leftover rice with milk and cinnamon sugar for breakfast. Kind of like cold rice pudding.

 

The subject came up when she mentioned a mutual friend Patty L. had gotten severe food poisoning from an Asian restaurant that didn't handle their cooked rice properly.

 

[nmassman44]

This is the Shaw’s ad for next week...Challenge Buttah 2 for $5.00...with 2 .55 coupons double to $1.10 each brings it to $1.40 each so that would be a cool $2.80 for both.....I am stocking up!

 

[polkanut]

Until 1967, margarine sales were illegal in WI.  Restaurants here still can't legally serve colored margarine unless a customer specifically asks for it.

 

My Mom remembers visiting family as a young girl in MN, and Beloit, WI (on WI/Il state line) and bringing home a trunk full of Blue Bonnet for friends and family.

 

https://www.tasteofhome.com/article/wisconsin-waged-war-on-margarine-and-the-dairy-industry-won/

 

[perc-o-prince]

Rich with butter- I remember that!!

Funny- if you go to Dunkin Donuts and order a bagel, toasted with butter on it, they will invariably dip into the giant tub of margarine and slather it on the bagel. If I see that, I refuse it. The few times I do order that I specifically say "butter please, not margarine." Of course they keep their butter pats refrigerated so they're hard as rocks when they unwrap them. They usually unwrap 2-3, put them on the bagel, top it with the other half so they melt a little and include a knife in the bag.

Chuck

 

[sudsmaster]

As for keeping butter... most fridges have a "butter compartment" in the door, where the temp is liable to be a bit warmer than the rest of the fridge. Usually they are at the top of the door, with the expectation of further warming. Anyway, that's where I keep my butter stick in current usage. I'm gonna have to start storing the rest of the pound of butter in the colder portion of the fridge, though.

 

[bradfordwhite]

Land O'Lakes is pretty much a staple.  If they suddenly stopped making it, society would gasp.

 

Fresh made pop corn wouldn't be the same without 2 tablespoons of melted butter.

 

[hobbyapocalypse]

I don't know about Land o'Lakes butter. I usually buy Aldi's brand and have never been disappointed with it, but once I needed butter and was in another store and bought Land o'Lakes instead. It didn't taste right. I didn't think it was spoiled, but not as good as Aldi's. Maybe it's just what you get used to?

 

[sudsmaster]

Land O'Lakes

The Indian maiden on the Land O'Lakes logo is still to be found on their whipped cream cans. Perhaps because these have a longer shelf life than the butter.

 

[gizmo]

Margarine laws and other stuff.

Amazing to hear that "the land of the free" had/has laws forcing consumers towards butter from margarine.

In Australia until some time in the 1970s or 1980s, some states had restrictions on the use of the word "butter" for non-dairy items. I remember when my family travelled up to Queensland in about 1970 or 71 to visit relatives, once across the border, "peanut butter" became "peanut paste." I think Western Australia had the same silly laws. I don't know when they were repealed.

We still have regular squawking from the dairy industry about the use of the word "milk" in soy milk, almond milk and so on. Their lobbyists claim that people get confused or tricked into buying these alternatives to dairy milk. What a lot of nonsense!

I love the taste of dairy products but they no longer agree with me. I have an auto-immune condition and if I have some dairy products I get health problems. I have adapted and use rice milk on cereal or muesli, and almond milk in coffee. I am not "confused." I can't eat cheese from cows milk but sheeps milk feta is fine, and delicious. I have switched from butter to Nuttelex, a premium margarine with somewhat healthier ingredients and no dyes. My partner was always a butter lover but he has switched to Nuttelex since the price of butter doubled overnight about 2 years ago. We jokingly call it "sandwich grease." He says he lost some weight with the switch, too. He still occasionally has a little butter as a treat, it definitely tastes better. I use olive oil or butter in cooking, butter makes great cakes although I have a lovely carrot cake recipe that uses extra virgin olive oil...Yum.