"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 10-02-2013, 04:30 PM   #31
Head Chef
Zagut's Avatar
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,299
Great price for the butter.

What to do with it?

Toast, Cinnamon/Sugar toast, Cheese toast,
Garlic toast, Cookies, Heap on Baked Taters, and any way you normally use butter.

It freezes well so you can do that too.

The best thing to do with it is to enjoy it.

Zagut is offline   Reply With Quote
Old 10-18-2013, 04:14 PM   #32
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,502
Originally Posted by mysterychef View Post
How about some different compound butters with garlic or any fresh or dried herbs?
Anything with high levels of salt or garlic eg bacon or garlic butter freeze OK and are safe to eat (assuming all other factors are OK) but the flavours start to go off - not "off" as in contaminated but just less pleasant to taste. I think the recommended time for keeping bacon in the freezer, say, is one month. It won't do you any harm after this but the longer you keep it frozen after the recommended time the less it keeps its flavour. Garlic can get to taste quite nasty if the product it's in is kept too long in the freezer

Butter may be the same although I haven't noticed it much.

Mad Cook is offline   Reply With Quote
Old 10-18-2013, 04:20 PM   #33
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,502
Originally Posted by Addie View Post
The Amish do not treat their cows with hormones. And they are fed mostly grass, not chemically treated hay. So it makes their butter purer in the real sense. They do adhere to the laws of their State as to what the cows must be tested for before it can be sold to the public. Such as TB. And the milk or cream must be pasteurized also. But it is not ultra pasteurized. Ultra pasteurized is when it is pasteurized twice. I have no idea why, but it certainly kills the flavor of the product. Restaurants here do not use the ultra products. And you can really taste the difference.
Thanks, Addie. I thought it might be something like that. It probably makes the butter taste better too. Contented and healthy cows living as natural a life as is possible in captivity must produce better and more flavoursome milk and cream.
Mad Cook is offline   Reply With Quote
Old 10-19-2013, 12:11 PM   #34
Head Chef
Join Date: Oct 2011
Posts: 1,702
I know this is late----- but ghee (clarified butter) is one way to use up a lot of unsalted butter. Or if you ever buy more----- just send it to me. LOL

cave76 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:03 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.