Butter you should have. What is the best butter?

[@AwareHouseChef]

My family and I have been eating butter made from grass-fed cows for years now. It is delicious, healthy, a little pricey but worth the money. All the best!

[@busby777]

I tried Irish grass-fed butter, and the difference is amazing! It's expensive, but it's a world of difference.

[@AwareHouseChef]

It sure is delicious! Thanks for sharing!

[@busby777]

@@AwareHouseChef it was Kerry Gold -- I couldn't remember the brand name until you said it on the video

[@nhmooytis7058]

Yes Kerrygold is the BEST!

[@Adeline9418]

Buy Aldi Irish butter!!!

[@Jennifr1966]

​@Adeline9418 is it grassfed?

[@jdudek78]

Just found your channel. Great info. Grass fed dairy also contains vitamin K2 which helps your body absorb calcium and is helpful in reducing risk of cardiovascular events. Plenty of info on KZbin from MD’s on the benefits. K2 is also in red meat, organ meat, and fermented vegetables.

[@AwareHouseChef]

Thank you ! Glad you found the channel. I appreciate you reaching out. Let me know how else I can be of help. Cheers

[@rsharma5901]

Great comparison as always - thank you. Lately I have started having a liking for butter from India - a distinct buttery taste. Amul is the name of the brand that you might be able to procure at your local indian grocery store. Their butter have a combination of cow and buffalo cream, which gives it that unique flavour. As for Ghee, we use it exclusively for cooking (we make it at home with organic cultured butter), especially when you add a dollop of it after finishing a sauce or stew. These stores will have a great selection of Ghee as well - keep an eye out for the Amul Ghee brand as well. Great topic, and so much to dive into :-) Thank you as always.

[@AwareHouseChef]

Thank you Rohit! I am a big fan of Buffalo milk. I truly love it when I eat buffalo burrata. I can imagine that that would add an amazing flavor to the food. I will keep an eye out for it! All the best!

[@jennycallaghan3073]

Ghee is clarified butter, which you can make at home. Slowly melt the butter. The solids will sit on the bottom. Pour the clear butter into a jar. Great for lobster and other dishes.

[@varsharao86]

Omg no wonder I was not able to get the same taste. I came to US two years back and since then I've tried all kinds of butter for a pain bread and butter that I used to eat back home and I hadn't got the same taste I used to back home with Amul butter. Because of your comment I got to know that it's because they use bufallo milk as well 🤣🤣🤣🤣 thank you for that. Next time I go to the indian store m going to pic up a pack of amul butter

[@NASAastronautStep-Mom]

My favorite is President butter, it is the #1 butter in France. I use Kerrygold when I cannot get the President butter from our local grocer.

[@AwareHouseChef]

I have seen it. They also make a nice Brie. All the best!

[@Mysassafrasroots]

I just found your channel and I will be binge watching your content all day..soooo get ready for lots of comments from me lol. Thanks for your dedication!

[@AwareHouseChef]

Thank you Shala for your kindness and compliments. Looking forward to answering your questions. Cheers!!

[@Silligoose501]

Also, the corn that is fed to cows has been grown with extensive applications of Glyphosate (Roundup) which finds its way into the beef, butter, and milk we eat.

[@AwareHouseChef]

Terrible.

[@rosezingleman5007]

The “silage” that Kerry Gold feeds their cows in the winter is not corn free. Their website says as much (or did last time I checked). Because I’m so allergic I had to give up on it. Finlandia (the cheese company) also makes a pastured butter that I don’t react to. I buy it in the summer months at Bj’s Membership store in Northern Virginia but it’s likely available elsewhere. It’s comparable to the flavor of Kerry Gold.

[@barbebrown7753]

Kerry Gold is my favorite too. Tried it about 6 months ago and never went back. Definitely worth the price.

[@AwareHouseChef]

I truly love it!

[@darrenbennett3653]

Just discovered this channel. Currently binge watching the videos at midnight, knowing that 6am is going to come pretty quickly.

[@AwareHouseChef]

Thank you Darren! Means a lot that you reached out. I’m at your service. Let me know what content you’d like to see! Cheers!

[@denisestemo9013]

We love Kerry Gold in our family too.

[@melodycapehartmedina2264]

I make my own butter from either my cow who hangs out in the pasture eating whatever she fancies or cream I buy from our local Mennonite dairy. I’m not real clear on the purpose of ghee other than it being a religious thing on what you can and cannot consume and dairy being one. But to me once you cook the milk out of it you no longer have butter you only have oil but it is shelf stable which butter isn’t. I am blessed to be able to raise all my own meat and have not had to buy in a store for thirty years. Homemade butter and lard are the two main items in my country kitchen well and bacon grease 😊 Your discerning pallet is quite unique thanks for sharing!!

[@kencoleman7762]

Enjoyable and intriguing. I have purchased Amish butter in 2 pound rolls which I then cut into 1/4 lbs. pieces and frozen for later use. The process only takes about 10 minutes and I stock up when its on sale. Very low liquid content and very tasty.

[@AwareHouseChef]

Hey Ken! Is that something you have to specifically buy from an Amish community? Or is it available online? Thanks for sharing!

[@kencoleman7762]

The Amish 2 lb. Butter rolls are regularly available in Publix (a major grocery chain in central Florida).

[@wishful1580]

Naturally organic is a wonderful way to farm/ranch and eat. I'm so use to it my body feels bad after I eat in most restaurants.

[@AwareHouseChef]

I agree wholeheartedly. Cheers!

[@Kathleen67.]

My entire family gets sick when we eat at restaurants. We say we'll never try another, but, about once every month or two we give it another go with the same result.

[@lindakangas1045]

I've been using Kerry Gold for years, absolutely love it. Thanks for another great video.

[@AwareHouseChef]

Thank you Linda! All the best!

[@diastoleny]

Fellow LI here. Just stumbled into your channel. Great videos!

[@AwareHouseChef]

Thank you immensely! All the best!

[@JULOC05]

There are also some French butters that are pretty good and Plugrá which has a French name but it is made in the US. I think one butter that has not received enough attention is the type that is made on the island of Corfu. The island in Greek is called Kerkyra, so the butter is named voutiro Kerkyras. It smells and tastes great because of the feed and the process with buttermilk.

[@AwareHouseChef]

Thank you! Is that Greek butter also available in the states? All the best!

[@JULOC05]

​@@AwareHouseChef No, I have not found it. They probably don't produce enough to export. I can't even find the yoghurt that I consider traditional which is made with sheep and/or goat milk and nobody sells the original Fage either. That is a dessert yoghurt with anthogalo (cream) and the product changed after the company moved to Luxembourg and opened a plant in NY.

[@Jennifr1966]

I like grassfed butter but not grassfed beef. I wish i could get used to it. I'm having to do it because I'm on a very low carb diet. I can't health-wise afford not to! I appreciate your explaining this system.

[@AwareHouseChef]

My pleasure! It also depends on the cut. Steaks taste more like iron where flap or less expensive cuts can be masked a bit with seasoning. I hope that helps.

[@mikekenney8362]

Really like your direct and knowledgeable approach. Value to being brief

[@AwareHouseChef]

Thank you Mike! It means a lot. Cheers!

[@mikekenney8362]

@@AwareHouseChef Years ago on a cold, rainy, uncrowded night in Rome, I ended up sharing a Chianti Reserva with my host, the legendary Alfredo of the restaurant of the same name. He insisted on making the signature fettuccine for me personally. I raved about the texture and he replied that often Americans thought they had had the pasta dish, but could not have, because they did not have access to his sole source Pamegiana, and did not use Bufalo cream. We bring back Parmesan by the Kilo from Parma, when we can. I’d love to know your take on the cream. I gather it is the basis for much of the magic in real Mozz..

[@AwareHouseChef]

@@mikekenney8362 I’m sure you’ve had burrata? There is no comparison to burrata made from Buffalo milk. Night and day. There’s a buffalo farm down the road from my house and he lost his entire herd to disease before I got my hands on some of his buffalo cream 😭😭

[@ravenartist8]

Thank you for this… clearly grass fed and pasture raised is better !

[@AwareHouseChef]

And it tastes great!

[@johnlobosco5977]

Nice. I've always purchased butter based on price point. I didn't think there would be such a difference in flavor. Time to expand my horizons.

[@dannyt1722]

Taste wise, I love Challenger butter, especially their salted version for sunny side eggs with soy sauce and rice

[@LindaKuwahara]

Thank you!! I do have some recipes that call for clarified butter, and I kept searching for it and Ghee showed up, which I thought was some kind of health nut crap, LOL!!!! Lucky you cleared that one up for me, I just ordered it, of course I picked your favorite. Also, my refrigerator is stocked with Kerrygold as well, love that butter!!

[@AwareHouseChef]

Thanks for sharing! I appreciate it. All the best!

[@lydialady5275]

Thank you for this! I love butter. The real stuff. I don't eat grocery store beef because of the gross conditions. Give me a good venison. At least I know when it's been eating out of the swamp. Worth the effort to get the best beef. Worth it, too, is the cost of real butter.

[@AwareHouseChef]

I agree Lydia. Thank you for sharing! All the best.

[@nhmooytis7058]

IRISH butter is the best! I started buying Kerrygold over a decade ago in CA, now I’ve found it in Australia!

[@LJ-uq7eh]

Thank you so much for your detailed research on the various butters! It definitely helps in making choices

[@AwareHouseChef]

Glad it was helpful! Thank you for reaching out

[@lesliejames1159]

The comparison videos are interesting and contain important information.

[@AwareHouseChef]

I appreciate that Leslie. Thank you!

[@terridiamond7862]

I use the organic valley ghee as butter. Vitacost delivers where I live.

[@AwareHouseChef]

Should of checked vitacost. Thanks!

[@varsharao86]

You are on point bout the taste of ghee. Love your videos! It's so educational. We use a lot of ghee in indian households. When I came to US two years ago I was shocked to see the price of a bottle of ghee here. After the first purchase I decided to make it on my own and have been making it since. I started off making ghee using normal butter and now have moved on to grass-fed European butter. My American husband was shocked to see the first time I made a big jar of ghee. Now he knows how important it is to me. 😆

[@AwareHouseChef]

Thank you so much for sharing that! Appreciate your kindness and your wonderful compliments. All the best!

[@ashtonsmachetti4236]

Awesome video. Straus lightly salted and unsalted butter is my recommendation

[@AwareHouseChef]

Thank you Ashton! Never heard of it. What part of the us/world is it from?

[@ashtonsmachetti4236]

@@AwareHouseChef it comes from California and their milks are LIGHTLY pasteurized and non homogenized. Their yogurts are the best on the market (in my opinion) and they also make the best ice cream (in my opinion)

[@eloyvallejo3631]

Hello George , I use Kerry Gold, thanks for info on ghee. Since I found you chef , I always like and say a little something . Talk to you soon.

[@AwareHouseChef]

Thank you Eloy. Always good to hear from you. Cheers!

[@HK-uz6ws]

We have been using Kerry Gold butter for a cpl of years now and it is absolutely our family favorite as well. You can’t beat the taste. Thanks for all your helpful videos!

[@AwareHouseChef]

I really love it too obviously!

[@karenstasik2979]

I have been using Kerrigold for many years. Best. It's like heritage eggs. Pricey, but worth it. Also found Vital Farms products and their butter and eggs are great. Grass fed, pasture raised. Had them in Denver and now Seattle.

[@AwareHouseChef]

Vital farms actually ship to the northeast. Thanks!

[@kylerodgers3608]

In my opinion organic butter is a waste of time. You get the taste and nutritional improvement from grass fed butter. Kerry gold from Costco is the best deal in USA (that I know of). If you have the means, then go for raw, organic grass pastured butter from a farm. But, for most people grass fed butter from something like Kerry gold at the grocery store works great.

[@ahheng6402]

Hello, you are so sincere & point out critical information on your explanation. I also watch your video on salt & microplastic. I will share out your videos. We really need to look into what we put into our mouth & our daily activities that effect our ecosystem. Thanksgiving for your time effort. Greetings from Malaysia.

[@AwareHouseChef]

I amHumbled and thankful for your kindness. Appreciate your comment and wish you all the best!

[@maggiethecathjh]

I'm sorry that organic Valley maybe high quality, but it tastes too mild to me, my favorite butter is Isigny Ste. Mere aop butter

[@zonacrs]

Great episode. I'd really like to see how to make cultured buttermilk.

[@AwareHouseChef]

Thank you! I’ve never done it but I will look into it. Cheers!

[@zonacrs]

@@AwareHouseChef Thanks! That can lead to home made creme freche...

[@catherinewhite2943]

Kerry Gold dies have a great flavor but I find it is less... buttery, if you will, for cooking with. Once melted in a pan it acts differently from other butter; watery-er and less slide-y. Use it for a fried or scrambled egg and you will get sticking. So for cooking use Cabot.

[@kman7381]

New here. Outstanding. Kman approved. Building stronger.

[@AwareHouseChef]

Many thanks K man!! Cheers!!

[@marcmckenzie5110]

Love what you are doing with this channel - wish I could eat at your restaurant!

[@AwareHouseChef]

Thanks Marc. Destiny tends to wind it's path in mysterious ways. If you find yourself at my restaurant, be sure to ask for me! Cheers!

[@sunitapanchbhai7302]

👍👍 very informative and eye_opening video as always . Thank you very much. Wishing you all the best for always.🙏

[@akbananachucker2441]

You should've compared the butter you made with the kerry gold. Also should've shown the names when you tried them. Thanks

[@AwareHouseChef]

Great tip! Thanks!

[@ebrucewilliams]

Love your videos. Changed what I buy

[@AwareHouseChef]

Thank you! I appreciate your kindness. All the best!

[@TOOLMAKERA]

Kerrygold and Horizon organic butter are my 2 favorite butter available locally. The darker gold the butter is the better it tastes. 😋 however I can see a seasonal difference in kerrygold. It turns lighter and the flavor wanes in the winter months, the supplement grain and hay then. And in the spring and summertime it darkens up and is fantastic. Personal opinion ghee is wretched stuff that smells like a barnyard when it gets hot, trust me I grew up raising cows. None in my house. LOL Thanks for a good video.

[@AwareHouseChef]

Thanks Aaron! Don't know much about ghee I would imagine it would be best to refrigerate it even though you can leave it out at room temperature. The ones I tried had a pleasant flavor. All the best!

[@georgiapeach1327]

Thank you for explaining it so simply. We use grass fed butter, free range eggs, free range chicken but not tried grass fed beef. Have you tried Vital butter? We like it..

[@AwareHouseChef]

My pleasure! I have not tried Vital butter but if I come across it I will! Thank you for sharing! All the best!

[@pamwinder2712]

Thanks.

[@AwareHouseChef]

You're welcome!

[@whomeverwherever]

The Carrington ghee I’ve gotten is blended with coconut oil, so it’s a bit “lighter” than standard ghee. I like using that or just organic coconut oil when I cook for my dogs...and I use regular organic ghee when I cook for myself. 🙂

[@AwareHouseChef]

Thanks!

[@rosezingleman5007]

My pancreas is mostly non-functional and my doc told me that coconut oil is metabolized differently than dairy butter. I get it a kind from Healthy Traditions that doesn’t taste “coconutty” and blend it with the very best butter. Still yummy. Many “pastured” cows are still fed “silage” which can be shredded corn stalks, and grain waste in winter. One fact that shocked me is that “grass fed” in the US can still be 40% grain fed. Because I’m allergic to corn I get mine from a corn free farm in Florida: Circle C Farm and they ship pretty cheap. The beef, pork, and chicken are all corn free and tastes AMAZING.

[@F6Hawk]

Kerry Gold is my wife's favorite (mine as well, minus the cost, lol). I like it, but cannot help but think it's only tastier because of a higher salt content? Having grown up on a farm and making our own butter, I know salt plays a big part in the flavor. Kirkland brand for recipes calling for lots of butter due to the cost per lb.

[@AwareHouseChef]

I think that butters that start with a fermented cream taste significantly better than those that are not. At my Costco, they sell both salted and unsalted kerrygold. The unsalted tasted better than standard salted butter. Also, one or twice a year, Costco sells the kerrygold butter for $4 less per pack. I usually get a six month supply then. Cheers!

[@F6Hawk]

@@AwareHouseChef thanks for the sale tip, I will keep an eye out for that! Also, I have not tried the unsalted KG, I will pick up some next time I visit Costco. Thanks!

[@AwareHouseChef]

@@F6Hawk my pleasure. All the best!

[@robininva]

Thank you.

[@AwareHouseChef]

Thank you!

[@jennycallaghan3073]

Love Kerrygold

[@WuKong_OG3]

I’ve been loving the vids

[@AwareHouseChef]

Really appreciate that! Thank you for your kindness. Your suggestions for future video conference are always welcome. All the best!

[@susannesin5929]

I do like the Kerry Gold butter, but I can only find salted.

[@AwareHouseChef]

Costco does have both, at least in my area. All the best!

[@collad1000]

Love your content! ❤️

[@AwareHouseChef]

Thank you!!

[@engirl7348]

Very informative

[@AwareHouseChef]

Thank you!

[@nicolettamazzarella2556]

Thanks for the video! I always look forward to watching what you put out. I agree the Kerry Gold is best. Looking forward to the next video!

[@AwareHouseChef]

Thank you Nicoletta! Very kind of you to say! If you have any suggestions for a video, I would love to hear about them! All the best!

[@Ebe-nezerLawCenter]

Awesome information

[@AwareHouseChef]

Thank you Rosely! All the best!

[@snikolich44]

I have a local farmer that I purchase raw milk. It is amazingly delicious! I usually buy it to make cheese with but it is so good that I have a very hard time letting it age. Never thought about making butter with it. What do you think?

[@AwareHouseChef]

Great idea. I do it all the time. Let me know how yours turns out!

[@homestead36]

Good info

[@AwareHouseChef]

Thank you!

[@watrgrl2]

Anchor butter is awesome. Just as good as Kerrygold but often more yellow in color than kerrygold.

[@AwareHouseChef]

Good butter! I do like the taste of the kerrygold a little bit better.

[@watrgrl2]

@@AwareHouseChef although I do tend to grab Kerrygold when I make my home made yeast rolls .

[@patticooper8703]

My favorite butter is from Belgium. I buy it online.

[@AwareHouseChef]

Do you have a brand? Thanks for sharing!

[@patticooper8703]

@@AwareHouseChef Les Pres sales… I- gourmet. Just my husband and me. Use it for eating at the table.

[@AwareHouseChef]

@@patticooper8703 thank you!

[@anontemp2323]

Kerrygold Unsalted at Costco now has milk powder, no thanks. Also agree with other commenters that quality dips in colder months. I use Cabot or landolakes during the winter.

[@AwareHouseChef]

May I please ask you to drop a link to that information? I do not see it on my packaging. Thank you for the help.

[@anontemp2323]

Sorry, I meant Skimmed Milk. However, many times that is in powdered form, although I am unsure in this case. There was no skimmed milk before, it's a recent change. You can search Google Images for "kerrygold unsalted" to check for yourself. www.kerrygoldusa.com/products/unsalted-butter/

[@cherylelinsmith743]

I bought Kerrygold unsalted from Shop Rite. No milk powder on ingredients. Skimmed milk cultures, pasteurized cream

[@amieinnovascotia8490]

On another Chanel, an MD, indicated that the butter from grass fed cows has a higher ratio of Omega 3’s whereas the “normal” butter has more Omega 6 fatty acids. I bought Kerrygold when I was visiting the US last year. I didn’t find it any better than the Canadian premium butter (Thornloe, Emerald, Churn 84, or Petite Rivière) to name a few. I don’t know if Churn 84 is grass fed but I’m pretty sure the others I mentioned are. Furthermore: you think $6/lb is expensive!? That’s the normal price for the poor grade stuff at a grocery store here. And BTW: that New Zealand butter is (now wait for it): a whopping $28+/lb here!! And once again (taste wise) not any better. Next point: wouldn’t all ghee be “lactose free”? Ghee is simply pure butter fat. The milk sugars make up the bulk of those caramelized bits at the bottom of the pot when you make ghee. That, and the salt, and a few milk “solids” of course. I’m not a “butter expert” but I use an awful lot of it everywhere from in coffee forward. No toast though: I’m strictly ketovore.

[@AwareHouseChef]

I guess lactose free would mean guaranteed to have no traces at all. I wish butter were cheaper.

[@amieinnovascotia8490]

@@AwareHouseChef: I definitely do. We use about 5 lbs of ghee per month just in coffee. On another note: would you please do an authentic Greek salad. My absolute favourite and try as I might and following the advice as to ingredients, mine just tastes “hollow”. I hoped since you have Greek ancestry, it might be something you’d undertake. I’m still loving your channel and went back to hit the “like” on all the episodes I’d forgotten to do that for. Best wishes from Nova Scotia.

[@amieinnovascotia8490]

@@AwareHouseChef: the brands I mentioned are all sold in half pound blocks with the exception of Petite Rivière which comes in a 4-ounce glass jar for $3.99, so $12/lb. Do-able for table use. I’ve been told this morning that butter is now being manufactured using some palm oil mixed in. I checked some brands in the shop today and even the No Name ($1.99/lb) was showing only cream and salt as the ingredients.

[@garrettsnedaker7378]

Interesting stuff, and your delivery is like butta! We don't often eat red meat but do try to get grass-fed beef when we do...yet, for whatever reason, I never even thought about making sure we get grass-fed butter. We just get the Kirkland butter but have had Kerrygold before...will switch to Kerrygold, thanks to this video.

[@AwareHouseChef]

Thanks for reaching out again Garrett! I appreciate your input! Let me know what you think of the taste of the kerrygold butter. It's my go-to. All the best!

[@gregmcb5305]

I think the key to having good grass fed beef is the genetics, wagyu for instance has a specific gene that’s responsible for making all the 300% or so more Mono unsaturated fats that wagyu has compared to something like angus, better selective breading programs could make high intramuscular fat grass fed beef a real possibility

[@AwareHouseChef]

Don't forget also that you eat what they eat. Cheers.

[@gregmcb5305]

@@AwareHouseChef I’m totally with you on the grass fed thing, I worded that kind of weird, I would take grass fed over grain fed almost every time, what I mean to say is that I think you can still get that good fatty flavor with a grass fed beef with good genetics over a grain fed with genetics not geared towards high bms, you get the good flavors and health benefits of the grass fed + the bms and health benefits from the genetics

[@marisol9171]

Kerygold taste like oilive oil. Anchor butter is the best !

[@AwareHouseChef]

You think so? I think anchor is a little bland. Thank you for reaching out. Always love to hear your perspective.

[@mikekennedy5561]

Lots of great information in the video George AND in the viewer comments (I am going to try and get Amish butter and may look for 'Amul' at a specialty store). Not to start a debate, but lately I have been reading a lot about cows and their impact on greenhouse gas emissions. Based on your video, I am guessing that 'grass-fed' cows are fewer and more spread out than their 'corn-fed' counterparts so choosing butter made from grass-fed cows is a small step towards being more environmentally conscious (short of giving up beef and butter totally)?

[@AwareHouseChef]

Hey mike! Thanks for reaching out. I am not sure if a corn based diet causes more methane production in cows I believe that's the reason why there is a greenhouse emissions issue with cows. However, when they eat grass you're not using petroleum based fossil fuels to create fertilizers for the corn that they need

[@mikekennedy5561]

@@AwareHouseChef Thank you George!

[@elizabethmurphy3949]

The Kerry Gold comes out when I entertain. :-)

[@carefulshopper4239]

We’ve been using Kerry gold for years now, and love it. But one complaint - it tends to sizzle and pop too much. Anything we can do to change that?

[@AwareHouseChef]

When you’re cooking it? That’s because the moisture from the cream is evaporating too quickly. It takes more time but bring up to a higher heat slower or clarify it by melting it and use the fat only. Let me know how it works out

[@MissCatherine1100]

Nice channel!

[@AwareHouseChef]

Thanks Catherine! Welcome!

[@Jennifr1966]

For cooking with ghee, I'm buying Great Value ghee. It is grassfed, but not organic. It's very flavorful!

[@AwareHouseChef]

Thank you for sharing!

[@Kathleen67.]

I used to make butter from 100% pasture raised and finished AA cattle, but since we moved I haven't found a new farmer for milk. Now, I am looking to buy goats. I don't know that goats are good for butter, but the milk is really good. I used Kerry Gold for years; but when I found out Land O' Lakes bought them out, I lost my interest.

[@AwareHouseChef]

Goat butter? I'm interested! If you give that a go, I'd like to find out about it. I have a suspicion that it might be a little sour and possibly a little too strong on the scent. But I really want to find out!

[@Kathleen67.]

@@AwareHouseChef We did get our goats early in the year, went with Nigerian Dwarf Goats. We are about to breed them, so in May or June we should have our first goat butter.

[@AwareHouseChef]

@@Kathleen67. pretty cool!

[@lisagortemiller4307]

What butter do you use for baking?

[@AwareHouseChef]

I use Kerrygold. They also make unsalted butter. Thanks for asking!

[@nhmooytis7058]

For awhile Wisconsin banned Kerrygold because it was outselling their butter, so then people actually drove out of state to get it!

[@AwareHouseChef]

Wow that's crazy! I would imagine that Wisconsin has to have some pretty decent butter. No?

[@nhmooytis7058]

@@AwareHouseChef yes but people preferred Kerrygold!

[@AwareHouseChef]

@@nhmooytis7058 craziest thing. Just had a family member whose son goes to college in Wisconsin talk to me about the milk and cheese there just yesterday. I was telling them about you!

[@nhmooytis7058]

@@AwareHouseChef they don’t call them Cheeseheads for nothing 😁

[@rosezingleman5007]

I went to college in Wisconsin from 1979-83, and it was still illegal to serve margarine in restaurants. Fun fact: In the early 1900s margarine was sold in stores dyed PINK so consumers would know it wasn’t real butter!

[@bettysanborn1991]

I've always found it amazing that every chef, nutritionist, dietician, etc push natural foods then the producers jack the price up so high that the average consumer can't afford it on a regular ongoing basis even though it is so much better for you. Add a couple of kids with healthy appetites in the mix, and we're done. Sixteen dollars for a pound of butter? No, thanks.

[@AwareHouseChef]

I realize the economics. That is why I feel the kerrygold butter offers the best value. It is more expensive than traditional butter but also far healthier. I wasn't a big fan off the more expensive butters anyway. Cheers.

[@hcrimmins]

Από μια Ελληνίδα σε έναν Έλληνα! 😉

[@bradbellomo6896]

You completely missed the cultured vs sweet cream debate

[@AwareHouseChef]

It became too complicated. Great idea for a future video though. Cheers!

[@carolleenkelmann3829]

Kerrygold butter is so soft, it's annoying. I often wonder how, of all the butters on the market, the Kerrygold is the softest. Do they add an oil? In fact, it becomes so soft if left out in summer, that it becomes liquid and I am reminded of the fable of little black Sambo and the tiger that melted down to butter which he took home to his mum from which she made pancakes. Now THIS is a rare butter. If fact, I think it is no longer available. Probably gone extinct, like some of the tigers.

[@AwareHouseChef]

Thank you for sharing! Cheers!

[@jamesec1949]

George, I use Kerrygold as my premium butter. Here’s an article you may find interesting. www.foodrenegade.com/where-find-butter-from-grassfed-cows/ Jim

[@AwareHouseChef]

Cool James! Thank you!

[@jamesec1949]

@@AwareHouseChef 👍

[@djmitt3807]

Best butter: RAW grassfed, pasture raised, organic butter

[@AwareHouseChef]

Truly.

[@timothybrown7779]

I Buy nothing but Kerrygold.

[@runningonfullnostanks4523]

vegetables are cheap. enough said

[@kathleennorton6108]

Feel so bad for the cows and animals raised by big corporations. It's not God's way.

[@AwareHouseChef]

😥

[@viceverse11]

Thank you.

[@AwareHouseChef]

My pleasure!