cheezepowder Posted January 22, 2009 Share Posted January 22, 2009 Adding to the votes for Costco-today the Kirkland unsalted butter is $1.85/lb. The price of Costco butter has gone down. At Costco Pentagon City today, the package of four 1-lb packs of Kirkland unsalted butter was only $6.49, or $1.62/lb. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 22, 2009 Share Posted January 22, 2009 I just bought 1 lb. unsalted (nonorganic) 365 brand butter for $2.69.My choice, too. WFM seems strategic in competing with Trader Joe's most directly in providing bargains on staples (spices, oatmeal...), especially in the dairy section.I do TJ's for what Mark Slater mentions above when I am baking something special or for very special people. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 23, 2009 Share Posted January 23, 2009 Does anyone around here carry goat's butter? Had it at Eleven Madison Park in November and I've been thinking about it ever since... Link to comment Share on other sites More sharing options...
cheezepowder Posted January 23, 2009 Share Posted January 23, 2009 Does anyone around here carry goat's butter? Had it at Eleven Madison Park in November and I've been thinking about it ever since... I saw goat's butter at the Clarendon Whole Foods last summer (posted in other butter thread). I don't know if Whole Foods currently carries it. Link to comment Share on other sites More sharing options...
goodeats Posted April 6, 2012 Share Posted April 6, 2012 Maybe I need to start a butter thread. Here is a good one to add onto! Don started a thread on unpasturized butter in this forum too. I know the Armstrongs prefer Kerry Gold based a blind taste test. Are there other brands folks prefer aside from those mentioned in this thread? Just curious. Link to comment Share on other sites More sharing options...
Joe H Posted June 16, 2014 Share Posted June 16, 2014 After actually locating the Plugra, I discovered that South Mountain Creamery, who I get biweekly deliveries from actually makes a butter that is ~85% butterfat. My heart wants to just use theirs, but my brain says don't mess with the recipe. Wegman's is a good source for a number of butters that will work well. I have a personal passion for French butter once eating almost a whole stick in a Hyatt in Paris with several croissants. I'd never had it before and fell deeper in love with each bite. Domestically Vermont Butter is also seriously good - Wegman's sells this along with, I think, two brands of French butter. Balducci's is also a good source for butter including Reggiano butter. (Yes, Reggiano butter.) I have not had the South Mountain Creamery's 85% butter but that sounds interesting, too. Wait until you get into heavy cream. Lewes Dairy. Having said this I wonder if they make butter? Link to comment Share on other sites More sharing options...
The Hersch Posted June 16, 2014 Share Posted June 16, 2014 I have a personal passion for French butter once eating almost a whole stick in a Hyatt in Paris with several croissants. The ratio of flour to butter in croissants is already about 2 to 1, so when you slathered more butter on them, you were probably achieving a ratio of about 1 to 1, a truly heroic intake of butter for which your cardiologist will surely thank you, for putting her kids through college and paying for the yacht. Link to comment Share on other sites More sharing options...
goodeats Posted November 19, 2014 Share Posted November 19, 2014 FWIW, Kerrygold is on sale at Harris Teeter starting today for $3.50 a piece (2/$7) and Land o' Lakes Butter for $2.97 if you have your VIC card. Pretty nice prices, I think... Link to comment Share on other sites More sharing options...
Pool Boy Posted November 20, 2014 Share Posted November 20, 2014 FWIW, Kerrygold is on sale at Harris Teeter starting today for $3.50 a piece (2/$7) and Land o' Lakes Butter for $2.97 if you have your VIC card. Pretty nice prices, I think... Wow those are great. Thanks for the tip! Link to comment Share on other sites More sharing options...
Bart Posted November 20, 2014 Share Posted November 20, 2014 Here's a blurb from Chef Tarver King (formerly Ashby Inn, now Potowmack Farm) from yesterdays "Free Range On Food" chat at the Washington Post. They were talking about making mashed potatoes for Thanksgiving: <<< Also, spend some money and get some really really good butter. Barrate beurre is insanely expensive. But it will send the potatoes over the moon. Theres also Plugra, etc.>>> He had a lot of great tips and interesting suggestions on all sorts of topics too, so it may be worth a read or a skim: http://live.washingtonpost.com/free-range-11-19-2014.html Link to comment Share on other sites More sharing options...
goodeats Posted November 20, 2014 Share Posted November 20, 2014 Oh, Plugra was ALSO on sale, but not as nice of a price as the Kerrygold was. I think it was on sale for $4.39 or $4.49, which, imho, is pretty good, as it's under $5.... Link to comment Share on other sites More sharing options...
Ilaine Posted November 20, 2014 Share Posted November 20, 2014 Barrate beurre? Where would one find that? i am a big fan of fermented/cultured butter but that's hard to find, too. Edited to add, actually I think I would like to make my own cultured butter. Melissa Clark had a column on that in the New York Times. I also saw something on making butter just a day or two ago on one of the food sites I've been reading, can't remember if it's Serious Eats, Food52, Ideas in Food or what. Clark cultured her butter with yogurt but I think I'd use creme fraiche. She also washed the butter by hand but the other site directs you to wash it with water in the food processor. Anybody tried either of these methods? Link to comment Share on other sites More sharing options...
The Hersch Posted November 20, 2014 Share Posted November 20, 2014 FWIW, Kerrygold is on sale at Harris Teeter starting today for $3.50 a piece (2/$7) and Land o' Lakes Butter for $2.97 if you have your VIC card. Pretty nice prices, I think... Am I correct in imagining that the Kerrygold "piece" is 8 ounces, while the Land o' Lakes is a pound? Link to comment Share on other sites More sharing options...
goodeats Posted November 21, 2014 Share Posted November 21, 2014 Am I correct in imagining that the Kerrygold "piece" is 8 ounces, while the Land o' Lakes is a pound? Yes, you are correct that the Kerrygold is 8oz. I do recall that there is a "Kerrygold light" also on sale, but fail to note the weight. Barrate beurre? Where would one find that?Eden Center grocery store or the bakeries/bahn mi shops carry the famous Vietnamese French butter (something similar to Frentel: http://www.frentel.com/, but I'm not sure) for around $5 a tin. Again, I fail to note the weight, but this is a nice splurge for our household growing up. So I have fond memories of this butter and scooping butter from cans and tins (it wasn't until much later that I understood butter really comes in "pats" and sticks...). Link to comment Share on other sites More sharing options...
The Hersch Posted November 21, 2014 Share Posted November 21, 2014 I love the Delitia Burro di Parma, which I buy at Calvert Woodley. I don't remember what it costs. It's not cheap, but it's lovely. Link to comment Share on other sites More sharing options...
lekkerwijn Posted November 27, 2014 Share Posted November 27, 2014 Am I correct in imagining that the Kerrygold "piece" is 8 ounces, while the Land o' Lakes is a pound? You can get Kerrygold in packs of 3 x 8 oz bars at Costco. By far the most cost effective way to buy this product. Also because this is fascinating... Japan is currently experiencing a butter shortage leading to rationing ahead of the Christmas holiday. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 20, 2017 Share Posted March 20, 2017 I found this tidbit about the prohibition of Irish butter sales in WI to be interesting. Poor Wisconsonites, no Kerrygold for you! Hope their lawsuit works out! Link to comment Share on other sites More sharing options...
MsDiPesto Posted May 19, 2017 Share Posted May 19, 2017 I don't care what anyone thinks, I like the TJ's Cultured and Salted butter. Because it has both qualities that appeal to me, a bit of a tang, but salted. Link to comment Share on other sites More sharing options...
dcs Posted April 17, 2018 Share Posted April 17, 2018 On 11/26/2014 at 8:02 PM, lekkerwijn said: You can get Kerrygold in packs of 3 x 8 oz bars at Costco. By far the most cost effective way to buy this product. Kerrygold Butter’s Rise from Humble Countryside to American Favorite - How the Irish export became a hit in the U.S., by Siobhán Brett, April 17, 2018, on eater.com. Link to comment Share on other sites More sharing options...
zgast Posted April 17, 2018 Share Posted April 17, 2018 For special occasions, we make our own cultured butter. It's actually insanely easy and tops anything available in the stores. Link to comment Share on other sites More sharing options...
DonRocks Posted April 17, 2018 Share Posted April 17, 2018 Link to comment Share on other sites More sharing options...
saf Posted April 18, 2018 Share Posted April 18, 2018 9 hours ago, zgast said: For special occasions, we make our own cultured butter. It's actually insanely easy and tops anything available in the stores. That's fascinating, and I would like to try doing that. Recipe? Or instructions? Link to comment Share on other sites More sharing options...
zgast Posted April 18, 2018 Share Posted April 18, 2018 1 hour ago, saf said: That's fascinating, and I would like to try doing that. Recipe? Or instructions? Both. Food and wine has a tutorial with pictures. We've had house guests devour enough butter to top three baguettes in one sitting. My next goal is to try this with some really fresh cream from a local farm. Anyone have a dairy farm? 1 Link to comment Share on other sites More sharing options...
saf Posted April 18, 2018 Share Posted April 18, 2018 12 hours ago, zgast said: Food and wine has a tutorial with pictures. Thank you! I'll be trying this. Link to comment Share on other sites More sharing options...
ktmoomau Posted April 18, 2018 Share Posted April 18, 2018 12 hours ago, zgast said: Both. Food and wine has a tutorial with pictures. We've had house guests devour enough butter to top three baguettes in one sitting. My next goal is to try this with some really fresh cream from a local farm. Anyone have a dairy farm? I could get you the hook-up in Garrett County, but that is a bit of a drive... 1 Link to comment Share on other sites More sharing options...
MsDiPesto Posted April 20, 2018 Share Posted April 20, 2018 I remember making butter in a blender as a kid, after seeing instructions on how to do it with ice and cream in the newspaper or something. Link to comment Share on other sites More sharing options...
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