Education Thoughts on "Spreadable" Butter Please.

Last time the wife and I tried a spreadable-from-the-fridge butter, it was really just tasteless grease, we never bought it again. However, that was some years ago and maybe it has improved so, any recommendations for a brand that really does taste like normal butter?

 

Buy butter and don't store it in the fridge unless its a heatwave.

I have, a mostly irrational, distrust of margarine and its ilk. The human body has evolved to process animal fats but we've only been exposing ourselves to highly processed foods for ~50 years so god knows what it is doing to us. Not that this stops me eating much processed food because I am a massive hypocrite.

 

This. Salted butter does not need refrigerating particularly. (Salt is a preservative after all). Not in the time frame most people use it in anyway. Unsalted butter I'm a little more wary of, but that's just me!

 

Get some Lurpak, it's decent so if you don't like that then you're probably not gonna like any of the others.

Right now my kitchen is only two degrees warmer than the fridge, so leaving a pack of butter out probably wouldn't do anything

 

My wife was a properly qualified, 4 years at college, chef, she will not allow butter to be left out in even moderately warm weather, regardless of salt content, not least because we don't use it up fast.

Thanks for that, my wife has put an Anchor tub on the Tesco order, so we can try it. BTW, Lurpak is what we tried before, several years ago, the tasteless grease I mentioned earlier.

 

Which is why a friend of mine, warned off proper butter by his doctor, calls such concoctions "bread oil".

 

President spreadable is quite tasty. It's made with cream, if I recall.

Leave it out the fridge for a few minutes, to soften up, but great with fresh bread.

 

President : Nom
Lurpak : Also Nom
Lurpak Lighter : Acceptable
Lurpak Lightest : Water and congealing agent.
Everything else : No.

 

You coud also cut butter block into smaller pecieses and freeze it, then take the piece before going to bed or work and you'll have ~room temperature butter by the time you get up/get back from work.
Also there is an option to cheese-grate the frozen butter .

 

This has got me intrigued. Is it a food safety issue or a product quality issue?
The very low water content of butter means that it is difficult for bacteria to get a foothold (is my understanding), this is the same for peanut butter btw. I have had butter go a bit funny tasting (i.e. a bit rancid) when it gets to the point its been essentially melted butter for a few weeks in summer but never enough to be a concern (or just stuff it in the fridge when its hot).

 

Been leaving butter out for years - in a dish but it's been out during the summer and winter and never had any problems mainly cos, as a family who likes their butties, we get through a block a week.

Also, as a family on a budget, we usually get the standard tesco block but, due to a recent clubcard price which made Anchor Butter the same price give or take a penny, we got that and the difference was definitely distinct. So, Apparently, we're an Anchor butter family now. Personally, I'm on Bertolli Olive spread but that's a health thing - I used to eat a lot of butter!

 

A food safety issue. After 4 years in catering college and numerous routine Food Standards Agency inspections, over numerous years, she is very hot on such things.

 

Bollocks mate, she got the shits once

 

Store it in the fridge. All you have to do is spread it, or churn if you like, with the knife in the tub a few times over and its perfectly fine for spreading on bread.

 

I have a pair that I got years ago, the way they were described to me when they were for sale was being handled in "organic material, not bone".

Which is a sideways way of saying "ivory", which as antiques isn't so close to the knuckle, but still, beautiful knives.

 

Yup I'm on the Olivio. Don't put it on bread though I use it for cooking. Half a teaspoon in my frozen veggies when nuking makes them taste amazing.

 

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