“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Monday, October 11, 2010

To salt or not to salt .. butter that is.

For better butter .. try unsalted sweet cream butter; the taste is much fresher.  Salt is often added to butter to mask off tastes and used as a preservative.  There are many types of butter sold in the market.  In the U.S., most butter is of the salted variety.  You can buy some European butters that are made from grass fed cows/goats that are very dense and naturally yellow ... while I do buy these as a treat, they are often very expensive.  Lately, I've been buying unsalted sweet cream butter.  The taste is so much fresher and delicious compared with the salted variety.
What type of butter is in your fridge?  I'd rather use butter than the man-made 'plastic' version called margarine ... which is extremely bad for your health.  Another example of a marketing ploy to push cheap laboratory chemicals on to the public and touting them as 'good for you' ...
Betty Botter bought some butter,
"But," she said, "the butter's bitter;
If I put it in my batter,
It will make my batter bitter;
But a bit of better butter,
That would make my batter better."
So she bought a bit of butter,
Better than her bitter butter,
And she put it in her batter,
And the batter was not bitter;
So 'twas better Betty Botter
Bought a bit of better butter.   Betty Botter Poem of unknown origins
Painting by Carl Larsson, The Cowshed, 1905


Sandy said...

Since learning about nutrition through The
Weston A. Price Foundation, I have been
looking for grass-fed butter and for some
raw milk. In fact, just this morning I think
I may have found a nearby source. Sally
Fallon's books have been a great help in
learning how to eat the traditional way in
which my parents raised their family.

Pat said...

Both are in my fridge, salted and unsalted. I never buy any thing but real butter, if that phoney stuff doesn't melt in a pan, why would I want to eat it? It is good for polishing your shoes though!

Cindy - Letters From Midlife said...

lol on Pat's comment...

I have salted butter right now but I usually use unsalted for baking.

Zucchinimom said...

Speaking of margarine, even a fly wants nothing to do with it!! What does that tell you, hahaha!!!

Cabbage Tree Farm said...

We only ever have butter in our house. I do prefer the paler non or lightly salted (Lurpak is one brand but it's hideously expensive now).

One of my pet hates is when people say "would you like some butter?" but then serve up margarine!

Kathryn said...

I buy unsalted, organic butter for baking. I recently bought some unsalted raw butter in a plastic tub like margarine :/ I have bought this before, i'm not sure i really like it, but it is the only raw available to me. It tastes slightly off, somehow. I'm getting used to it. I only use it on veggies, etc., as i don't want to use it for cooking/baking. I hope it lasts, 'cause it isn't being used very quickly.

But it is good. :)

The only fats in our house are virgin coconut oil, olive oil, grapeseed oil, butter, & palm oil for shortening (which i've not yet used). I consider canola, corn, soy & other "vegetable oils" inventions of the devil!


LynnS said...

Butter, butter, butter, butter, butter.....

Isn't everything better with butter???

Ruralrose said...

Here butter is $5 a pound. It is more frugal to get a whole pound of unsalted butter and add your own salt. Looks like a bit of a scam to me. Peace