butter in the us...just not the same

[mrs thb 331]

I'm a baker and I've gone through 3 different brands of American 'real butter' and none of which are suiting my baking palate.

I've googled and read the 'best butters in america' reviews but want to hear it from my Canadian friends.....cuz you know what I'm used too.

There has to be a good quality brand of butter here that;s equivalent to the butter I am used to in Canada without shelling out my first born.

I'm also not interested in spending $8.00 a pound for butter imported from Europe.

Butter connoisseur please help. I'm tired of making cookies that don't melt in your mouth....

[NigeriaorBust 4,087]

I don't think it is the recipie for the butter, I think the fault is in the cows giving the milk. Cows here are like US children, they sit about and eat but never exercise. So you are getting unfit milk ( in more ways than one ) to make butter from. Try looking for some small farmer near you that makes butter , too small to make anyones list of butters. I will bet cows that get out and exercise gives you better milk.

[Exocet 88]

Haha oh my gosh, I know what you mean! Everything in Florida is "sweet cream butter".. which to my palate is sickeningly sweet and disgusting. I went though quite a few brands before I found the Breakstone butter. There's also an imported Irish one that's ok but I can't remember the name right now, sorry!

[pdking5000 56]

I'm a baker and I've gone through 3 different brands of American 'real butter' and none of which are suiting my baking palate.

I've googled and read the 'best butters in america' reviews but want to hear it from my Canadian friends.....cuz you know what I'm used too.

There has to be a good quality brand of butter here that;s equivalent to the butter I am used to in Canada without shelling out my first born.

I'm also not interested in spending $8.00 a pound for butter imported from Europe.

Butter connoisseur please help. I'm tired of making cookies that don't melt in your mouth....

This is America, you butter get used to it.

[shippingforecast 126]

Haha oh my gosh, I know what you mean! Everything in Florida is "sweet cream butter".. which to my palate is sickeningly sweet and disgusting. I went though quite a few brands before I found the Breakstone butter. There's also an imported Irish one that's ok but I can't remember the name right now, sorry!

Kerrygold?

[Exocet 88]

Kerrygold?

Yes!!!! I just went to the grocery store to get the fixins for dinner, and looked at the butter. Definitely Kerrygold

[shippingforecast 126]

Yes!!!! I just went to the grocery store to get the fixins for dinner, and looked at the butter. Definitely Kerrygold

I have very fond memories of being a small child in my grandmother's kitchen whilst she was making dinner. She'd always make us soup for starters, with a bread roll, and she'd put the Kerrygold down on the table for the bread. One of those tastes that really takes me back. I'm glad they sell it there.

[Ontarkie 13,902]

Oh I still can't find a brand that will work for all my baking. Some things any brand will work some I gave up making.

[mrs thb 331]

Haha oh my gosh, I know what you mean! Everything in Florida is "sweet cream butter".. which to my palate is sickeningly sweet and disgusting. I went though quite a few brands before I found the Breakstone butter. There's also an imported Irish one that's ok but I can't remember the name right now, sorry!

so what your saying is Breakstone butter is good... and Kerigold is okay?

I've not seen Breakstone in stores here in the Reno area...seen the Kerigold but wasn't keen on it. Any other recommendations???

....butter is not going to travel well on a 5.5 hour flight....

[JohnR! 5,495]

That is some serious butter... That stuff is so good it should be outlawed!

Kerrygold?

[Not a Tailor 1,370]

Freeze Canadian butter and put it in the middle of your clothes, it should travel fine, then sample the options in your region. I'd look for a company that makes locally grown butter or organic butter. American dairy products just taste odd. And their margarine makes my toast sad and soggy when I'm there.

[mrs thb 331]

Freeze Canadian butter and put it in the middle of your clothes, it should travel fine, then sample the options in your region. I'd look for a company that makes locally grown butter or organic butter. American dairy products just taste odd. And their margarine makes my toast sad and soggy when I'm there.

pseudo butter (aka margarine)....no way!!! won't work with me. stuff doesn't even melt when put on toast....

guess freezing it and wrapping it might work. going to try that the next time i visit.

[Kate52 5]

I'm a baker and I've gone through 3 different brands of American 'real butter' and none of which are suiting my baking palate.

I've googled and read the 'best butters in america' reviews but want to hear it from my Canadian friends.....cuz you know what I'm used too.

There has to be a good quality brand of butter here that;s equivalent to the butter I am used to in Canada without shelling out my first born.

I'm also not interested in spending $8.00 a pound for butter imported from Europe.

Butter connoisseur please help. I'm tired of making cookies that don't melt in your mouth....

I've been here almost a year and have yet to find the perfect butter. Usually you can "smell" the bad ones right away through the packaging (yes I look odd smelling the butter in all the stores). I've been using Trader Joe's organic unsalted butter. It's not bad and it doesn't have the weird smell or taste. It's cheaper than most supermarket butter. Oh and if you can only afford one organic thing in the US buy organic milk.

[NikLR 13,220]

Organic milk is the only way to make milk taste like it does in Canada. Thankfully it's half the price of Canadian organic.

I have no opinion in butter because Im nit a baker. I use tillamook.

Then again i have a non-existent palate too and a horrible sense of smell. Lol

Edited April 13, 2015 by NLR

[Not a Tailor 1,370]

pseudo butter (aka margarine)....no way!!! won't work with me. stuff doesn't even melt when put on toast....

guess freezing it and wrapping it might work. going to try that the next time i visit.

My stepfather had a Thing about people using too much butter--he would check the butter dish about three times a day to try and find the butter-eating culprits. My mother had high cholesterol and always used the olive oil becel. All of us kids adapted--olive oil becel on sandwiches and toast, butter on our veggies at dinner. Because then my stepfather couldn't go psychotic at us randomly for using too much butter--he was at the table supervising when we used it. As a result, I use margarine on my toast--olive oil becel or celeb (the president's choice version of becel)--and butter for everything else.