Why buy fancy-pants butter in the first place? Most people who seek out organic dairy do so because they believe it to be healthier, both for the planet and for the end-consumer. In contrast the organic butter seemed overly salty and simple in flavor profile.Ĭlear Winner: Grass-fed Why Organic? Why Grass Fed? My daughter concluded, “I would rather have less salty (A) for longer than super salty (B) for a short period of time.” Both definitively preferred the flavor of the grassfed butter, praising a more complex and longer lasting flavor. “It’s more lubricating than flavorful.”.“Really salty but the flavor doesn’t last very long.”.“It tastes like it lasts a lot longer in your mouth, like after you swallow it you can still taste that there is butter there.”.Neither was told which butter they were tasting when they gave eyes-closed feedback. It looks harder.” (Note both butters were at the same cool room temperature.) (B – organic butter) is more white and plain. My daughter on the appearance: “(A – grassfed butter) is more yellowy, a soft yellow. I asked my husband and daughter to weigh in with opinions on which butter they preferred. The photo below doesn’t actually capture how different the color was in person. So, which delicious slab of saturated fat was more delicious? The grass fed butter was noticeably darker and more deeply yellow than the conventional butter. I know some people have a problem with Kerrygold (hello, environmental impact of butter from Ireland!) and I’m sure it is not as delicious as the cultured butter some of you make from raw milk you get from a farm 14 minutes away, but it’s commercially available for a moderate price more or less nationally, so it’s good for this taste test. The KS organic was $7.99 for 2 pounds, or $3.99 per pound. The Kerrygold at Costco was $6.99 for 3, 8-ounce bars, or $4.66 per pound. (B) on the right is the Costco Kirkland Signature Brand Organic Butter I normally buy. In all photos, (A) on the left is Kerrygold, a rather well distributed grass fed butter from Ireland. You won’t get an argument from me, but I but, to be frank, I like salt and I usually buy salted butter. This is something bakers, in particular, think about. For these reasons, the standard advice is to go with unsalted.

Plus, when you use butter as an ingredient, the salt level in the butter can change the flavor of your finished good. In general, quality flaws and age can’t be “hidden” in unsalted butter.

Added salt means your butter in the fridge or on the counter stays fresh longer, but also means the store can sell you older butter, and the butter manufacturer can use older cream to make the butter. Salting both flavors and preserves butter, helping it to last up to several months longer than unsalted butter. The longer shelf life of salted butter is both a blessing and a curse. The rest is generally water, milk solids and salt.īasic butter quality is determined by freshness, fat content (higher fat means a richer product) and salt levels. In the US, commercial butter must be at least 80% fat. Butter is made from agitating (churning) this cream until the fat globules stick together and separate from a thin liquid called buttermilk. Cow’s milk is separated into milk and cream. Butter on corn, butter on scones, green beans in brown butter, buttercream icing, herb butter… Oh, butter, no other fat is quite like you, and we love you for it.īut let’s start at the beginning.

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