Kitchen

[tkins]

On 11/13/2014 Snowpuppy said:

On 11/13/2014 Sunshine Kate said:

Do you think there's a difference among the butter brands?

I look on the ingredient list on the box and it's just sweet cream and salt (or no salt).

Don't they all taste the same? What's your favorite brand or do you just buy whatever is on sale.

I've tried different brands. I like Horizon Organic but it's getting very tough to find here since prices started to climb. When I can't find organic I switched to LOL. Not organic by any means but I like the taste and it melts well for cooking.

Seriously, when I tried "Challenge" it explodes in the microwave no matter how carefully or low temp I try. Too much water content which justifies the cheaper price.

I do buy a couple of European butters during the holidays. The most widely available is Plugra. European butters are higher butterfat and less water. I got it on sale for $2.59/8oz brick.

Hi Snowpuppy,

You might be able to find Horizon Organic Butter at Walmart, not all of the stores carry it, but if you go on their website you can check the stores in your area to see if they carry it and if it is in stock.

tkins

[Yahooey]

On 11/13/2014 Yahooey said:

I see LOL 1.99 lb in my Stop and Shop starting tomorrow Friday. Hope it isn't one of those where there are attachments to the deal.

Too good to be true. Special e coupon - limit 1 at 1.99 - all others in sale for 2.99. I see 2.99 for other supermarkets that are listed 'sale'

[chickenbutt]

I like some brands over others, definitely.

BTW, in case anybody cares about this - Not too long ago there was another butter discussion here where some members recommended freezing butter. I was skeptical because I tried it with cheese and it changed the texture a great deal.

Anyway, I went ahead and took a cube of butter, vacuum-sealed it (I wouldn't do it otherwise), and froze it. Then, a few weeks later or so, I took it out to use it and it wasn't changed one iota.

I am so happy about this! Now I can purchase more when it's on ad and I'll just vac seal and freeze it.

[forrestwolf]

On 11/14/2014 chickenbutt said:

I like some brands over others, definitely.

BTW, in case anybody cares about this - Not too long ago there was another butter discussion here where some members recommended freezing butter. I was skeptical because I tried it with cheese and it changed the texture a great deal.

Anyway, I went ahead and took a cube of butter, vacuum-sealed it (I wouldn't do it otherwise), and froze it. Then, a few weeks later or so, I took it out to use it and it wasn't changed one iota.

I am so happy about this! Now I can purchase more when it's on ad and I'll just vac seal and freeze it.

I agree that I can not find any difference with the butter, but I have yet to be brave enough to freeze cheese, as I do not eat mild cheese, but others cheeses with a specific taste in mind.......BUT......I do love so much, Kreme Case and Butter Kase, and I just can not imagine the taste after frozen, and when I vacuum seal, it last FOREVER......no taste altered.........., as does my Munster cheese...........

[GCR18]

I bought a store brand today for $1.99 with a store coupon and $10 purchase, limit one. I saw LOL for $2.99 in another's store ad, no limit. That will last me into the new year.

[lovesrecess]

I buy butter at Costco and freeze it all except a couple of sticks at a time; I put those in a L&L in the fridge to keep fresh and it works great; I don't use much butter other than when baking so this saves me a lot of $$

[shamalamadingdong4]

I'm on a Facebook group where some of the people make their own butter. It's so easy that I'm thinking of trying it. I doubt that it's cheaper, but it would be fresher.

[sunshine45]

On 11/14/2014 chickenbutt said:

I like some brands over others, definitely.

BTW, in case anybody cares about this - Not too long ago there was another butter discussion here where some members recommended freezing butter. I was skeptical because I tried it with cheese and it changed the texture a great deal.

Anyway, I went ahead and took a cube of butter, vacuum-sealed it (I wouldn't do it otherwise), and froze it. Then, a few weeks later or so, I took it out to use it and it wasn't changed one iota.

I am so happy about this! Now I can purchase more when it's on ad and I'll just vac seal and freeze it.

i never freeze cheese, but i always freeze butter (i dont do anything other than put it in the freezer.....no vacuum sealing, no containers)

[Mominohio]

On 11/14/2014 forrestwolf said:

On 11/14/2014 chickenbutt said:

I like some brands over others, definitely.

BTW, in case anybody cares about this - Not too long ago there was another butter discussion here where some members recommended freezing butter. I was skeptical because I tried it with cheese and it changed the texture a great deal.

Anyway, I went ahead and took a cube of butter, vacuum-sealed it (I wouldn't do it otherwise), and froze it. Then, a few weeks later or so, I took it out to use it and it wasn't changed one iota.

I am so happy about this! Now I can purchase more when it's on ad and I'll just vac seal and freeze it.

I agree that I can not find any difference with the butter, but I have yet to be brave enough to freeze cheese, as I do not eat mild cheese, but others cheeses with a specific taste in mind.......BUT......I do love so much, Kreme Case and Butter Kase, and I just can not imagine the taste after frozen, and when I vacuum seal, it last FOREVER......no taste altered.........., as does my Munster cheese...........

We froze butter even when I was a kid, and before vacuum sealers, with no change in the product. I tend to vacuum seal it now before I freeze it, and it will last several years in the deep freeze.

I tried the freezing cheese thing, and it is a disaster in my book. It becomes crumbly and you can't work with it. I have resorted to vacuum sealing it and it will last in the fridge for at least 6 months this way. We buy in bulk in Ohio's Amish country, and divide it up and seal it. Last a long time, and keeps the cost per pound down.

[chickenbutt]

On 11/15/2014 mominohio said:

On 11/14/2014 forrestwolf said:

On 11/14/2014 chickenbutt said:

I like some brands over others, definitely.

BTW, in case anybody cares about this - Not too long ago there was another butter discussion here where some members recommended freezing butter. I was skeptical because I tried it with cheese and it changed the texture a great deal.

Anyway, I went ahead and took a cube of butter, vacuum-sealed it (I wouldn't do it otherwise), and froze it. Then, a few weeks later or so, I took it out to use it and it wasn't changed one iota.

I am so happy about this! Now I can purchase more when it's on ad and I'll just vac seal and freeze it.

I agree that I can not find any difference with the butter, but I have yet to be brave enough to freeze cheese, as I do not eat mild cheese, but others cheeses with a specific taste in mind.......BUT......I do love so much, Kreme Case and Butter Kase, and I just can not imagine the taste after frozen, and when I vacuum seal, it last FOREVER......no taste altered.........., as does my Munster cheese...........

We froze butter even when I was a kid, and before vacuum sealers, with no change in the product. I tend to vacuum seal it now before I freeze it, and it will last several years in the deep freeze.

I tried the freezing cheese thing, and it is a disaster in my book. It becomes crumbly and you can't work with it. I have resorted to vacuum sealing it and it will last in the fridge for at least 6 months this way. We buy in bulk in Ohio's Amish country, and divide it up and seal it. Last a long time, and keeps the cost per pound down.

That was my experience with the frozen cheese, too. I guess it would be ok if you were planning to melt it all, or use it in a way that super crumbly cheese would be handy, but it wasn't useful for me.

I do the same thing with the cheeses I buy. One of my favs is Tillamook Extra Sharp Cheddar. Aside from the 8oz blocks, you can get a 2lb block of this. Well, that's a heck of a lot of cheese, even for a cheese-lover like me! So I cut it into 4 blocks and vacuum each one, putting the 'use by' date on the tab of the bag so I can keep it straight. I also love Monterey Jack and sometimes buy the 1lb block of Tillamook. I cut that in half and vac-seal each half individually. That way you're not constantly opening them up - just use some at a time. When I open one up I just wrap it in cellophane and put it into an appropriately sized L&L container because it will stay fresh for plenty long enough.