Butter Testing

This morning I cooked breakfast. At our Azure pickup Thursday, we got three different brands of butter so I wanted to have a taste test. 

The third one is not shown. It was Kerrygold. I was using it to cook the eggs and we started taste testing with that one before I took the picture. Sorry!  

I got the first three in the Azure order and the other two I already had in the fridge.

1. Sierra Nevada VAT cultured European butter, salted (82% butter fat)
2. Minerva Dairy Amish Butter, Sea Salt  (85% butter fat)
3. Mother's Choice rBST free, salted (78.57% butter fat)
4. Kerrigold Grass-Fed, Salted (82% butter fat)
5.  Countryside Sweet Creamery Butter (Aldi) (80% butter fat)

The list above is in the order of our favorites.

The butterfat numbers mostly came from the internet so take those numbers with a grain of salt.

Up until a couple of years ago, I used whatever butter was on sale and, while I will admit some taste better than others, we never had a problem eating any of the butter and for what I use butter for, whether it's cookies, biscuits, buttering toast  .  . I've never had failures that I blamed on the butter and I can't say the "quality" of butter I use has made much difference in the foods I cook but lately I've been paying more attention to the butter I buy and trying to use butter that is made from milk from cows without added hormones, that have not been vaccinated with any mRNA vaccines. This is not meant to start a debate or say one something is wrong or not . . we all have to make our own decisions.

There's also the issue of which cows produce A1 or A2. That's enough for me to want butter from a Jersey cow. The only butter that Azure sells that is from a Jersey cow is the Rumiano and it is very hard to get - always out of stock. They get it in and sell out almost immediately.

We will use all the butter we have here, even those that didn't have as much flavor (in our opinions) as the others. I will watch Azure Standard's sales and stock up if I see it on sale.

For now, I've vacuum sealed it with enough for a week or so in each vacuum sealed bags, then put those in ziplock bags and they're in the freezer. 

You might notice a bowl of bread dough in the back that's about to escape its container. The next post will be about making bread.

Speaking of breakfast, check out these layers on the biscuits this morning.

I love . . really love biscuits!