Last night i ate about 1/2 stick of butter in a curry for the first time & felt great for it, im definitely going to start eating it more & would love to hear some reports from you guys that eat lots of butter, and maybe some delicious ways of doing so?
My other question is about butter quality, everyone seems to like kerrygold but its made from pastuerized milk as far as im aware, i've found a source of great tasting unpastuerized butter, but its very pale so im not sure if it's even that great, kerrygold, is, well, gold-er, it is winter time so maybe the colour will change with the seasons...
Last of all, the unpasteurized butter i recently aquired has 'lactic starters' does that mean its cultured butter?
asked byRobert_13 (777)
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on March 02, 2013
at 11:47 AM
Cooking eggs in butter (<3); butter in coffee; butter over vegetables; butter over meat; butter+cream+stilton/blue cheese in a saucepan on gentle heat making a delicious sauce for steak...or just a delicious sauce. Nom.
As for the colour of the butter, the colour is dependent on a few things but the most influential are the type of cow and the fodder. The colour is from carotene which is found yes in carrots but also all yellow/orange vegetables, as well as green grass. While the cows are on green pasture in the spring and summer, you see a deeper yellow color as they have more green foods and so more carotene. In winter they are kept inside and get dry hay which has less carotene; so, while they are inside, the butter is paler.
Additionally, Jersey cows (small tan coloured) produce butter that is more yellow in colour whilst Friesian cows (large black and white) produce paler coloured butter.
This is all assuming free range (and unpasteurised) as per your question. Commercial butter is a whole different arena!
on March 02, 2013
at 12:32 PM
You might want to try ghee. I am dairy sensitive and yet I have no issues with ghee, which is both casein and lactose free. Ghee tastes sweet, something like what is slopped on popcorn at the movies to make "buttered popcorn". It's certainly worth a try, albeit it is somewhat pricier than butter.