The US has built its empire on convenience. There’s plenty of solid brands out there, but the biggest and well known are the companies that cut corners and quantity so they can keep prices low. And us US citizens just eat that shit up.
Amish style butter is some of the best butter I’ve ever had. You can find it all over the place in the Midwest and Amish heavy states.
Being an American I would implore other Americans to make their own butter at home at least once to know just how much better it is. Then imagine that being done with quality milk. That’s what these folks are talking about.
It is most likely because you didn’t have the additives, and machines, to get a significantly lower fat butter to fully emulsify.
I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk “for animal use”. I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.
US citizen here.
I recall making butter from scratch in grade school and it was significantly better than what we get from the supermarket.
Kind of sad that some grade schoolers can do better than a large corporation.
…come to think of it. That could have been what started my obsession with whole foods from quality sources.
The US has built its empire on convenience. There’s plenty of solid brands out there, but the biggest and well known are the companies that cut corners and quantity so they can keep prices low. And us US citizens just eat that shit up.
Amish style butter is some of the best butter I’ve ever had. You can find it all over the place in the Midwest and Amish heavy states.
Love me my Amish butter log. I put that baby in the freezer and carve out little chunks for use during the week.
Better at what metric?
The cynical take is that the corporations did optimize for the best butter, only that their definition of “best” is different from yours.
Hah definitely! Perhaps the better take is that the priorities don’t align.
Being an American I would implore other Americans to make their own butter at home at least once to know just how much better it is. Then imagine that being done with quality milk. That’s what these folks are talking about.
It is most likely because you didn’t have the additives, and machines, to get a significantly lower fat butter to fully emulsify.
I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk “for animal use”. I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.