Whiskerino 2009

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  • posted: January 13 @ 4:41am
Butter taste off:

1) unsalted Land O Lakes (sweet cream, 80% butterfat)
2) Salted Kerrygold Irish butter (sweet cream, 82% butterfat)
3) Lightly Salted Vermont Butter and Cheese Company (Cultured Cream, 86% butterfat)

on a toasted Bays English Muffin.

Comments

robberfly says:
i'm guessing land o lakes didn't win?
Posted: Jan 13th, 2010 - 4:52am -
mynameisjason says:
highest butterfat wins, right?
Posted: Jan 13th, 2010 - 5:09am -
flainez says:
Tasting butter? I have never paid too much attention to butter. Is there much difference?
Posted: Jan 13th, 2010 - 5:28am -
michaeljstraub says:
Which one!? I need to know which butter to use
Posted: Jan 13th, 2010 - 5:47am -
mims attack says:
having the same thing right now
Posted: Jan 13th, 2010 - 5:50am -
jeremiahx says:
#3 in taste I would say... Cultured cream is tangier and creates a lot of flavor is the butter is the main flavor compound.
Posted: Jan 13th, 2010 - 6:56am -
cary norton says:
BUTTTTTTER
Posted: Jan 13th, 2010 - 7:32am -
ThatGuy says:
I'm an Unsalted Land o lakes man. If I wan't salt, I'll add it myself.
Posted: Jan 13th, 2010 - 7:33am -
jnonfiction says:
Oh yes. My daughter would be all over this.
Posted: Jan 13th, 2010 - 8:22am -
mateo says:
I'll leave my tasting notes later tonight.
Posted: Jan 13th, 2010 - 10:35am -
shularbrau says:
I once did a salt tasting at a fancy gourmet grocery store. Couldn't tell the difference. I suspect butter has much more variation.
Posted: Jan 13th, 2010 - 10:47am -
Yogi Beard says:
Fun fact: Because the cow's diet changes between seasons, so does the color of the butter.
Posted: Jan 13th, 2010 - 10:56am -
keifel says:
it's a two butter contest for me here, land o' lakes always tastes plastic-y to me.
Posted: Jan 13th, 2010 - 11:06am -
Johnny Rebellious says:
nom nom nom
Posted: Jan 13th, 2010 - 1:35pm -
mateo says:
OK. So the Land o Lakes didn't taste very buttery. Very thin. This was the only unsalted one of the bunch though (we use it for baking so that's why I had it in the house). Salt might of made this better in comparison to the others.

The Kerrygold was more buttery. I guess that's because of the 82% butterfat? It was freakishly yellow though. Like it looked artificial yellow. Maybe this was from a winter cow when they eat more hay? @Yogibeard?

The Vermont cultured butter as awesome. That tanginess that @jeremiahx talked about was noticeable and awesome. The 86% butterfat made it super creamy.

So yep, more butterfat is mo' buttery but they all taste like butter. I think I definitely want to try more cultured butter. I saw another cultured butter at the Fresh Market called Lurpak And I still want to try Plugra (though it's non-cultured) which I read is good for baking.
Posted: Jan 13th, 2010 - 6:08pm -
Site closed!
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