We buy unsalted butter from Sam’s Club. I’ll get Kerrygold for a party if we want something rich

So peanut oil is better then veggie ? Bet

Only reason I take cholesterol medicine is because I have two stints in my carotid artery when they found a flap of skin that looked like seaweed in a river flapping back and forth.
Had headaches for a couple years , and they couldn't find any reason , until I told the nurse to check my right arm , as they always checked my left arm.
Felt strange like a fever and pressure in my head, so had her check it.
50 points difference between arms.
Ultra sound found it then , I saw it on the screen.
When to have stints put in , and watched the whole thing.
They went in through my left arm.
My cholesterol has always been low , and still is , but because of the stints , he said I need it.
I tasted margine one time and never ate it again.
Real butter or nothing.
I can make it but getting lazy , but it once a year when it's on sale , usually 12 pounds at a time, never froze it , but you can.
Just keep in in the refrigerator.
I buy it at the Amish store .

Donovan, if you want good butter buy Kerygold, it's expensive but you are a single guy

LandoLakes makes good butter, also not cheap. Any dairies around? If so get some cream and make your own. It's easy and delicious. Also make your own lard from pig fat. Tough to beat and very simple to make

Just make a road trip to Wisconsin and you will solve your problem.

Yes, but not that much better. its full of omega 6 that also causes joint pain and inflammation and not really digestible like animal fats are.

We get Darigold butter in the store here, it has two ingredients, salt and cream. Good stuff.

I remember we used to get butter in can to bring on to the trapline cabin. cant remember the name, had canned bacon then too.

Do people actually still use margarine on bread? Yuck.

I remember back about 1970 when we didn't know any better and used margarine that came in those little round tubs; my mom would save those tubs for various uses.

My mom was out of town for about a week once, there was a margarine tub in the fridge and we were using the spread on our toast and other stuff. My mom got home a week later, she opened the margarine tub for some reason and said; "what happened to all my chicken fat"? It had tasted close enough to margarine for us.

The only thing I use vegetable oils for now is deep frying; maybe six times a year. There are usually many better ways to cook food than deep frying, it just takes a little more work. Otherwise, just butter and olive oil.

It’s easy Wolfie. In its simplest form. Get a qt mason jar and a pint of cream. Let it come to room temp ( makes it happen much faster). Add a little salt if desired. Start shaking. When it separates into butter, stop shaking. Pour off buttermilk for other uses. Wash butter in cold water. Keep washing until all buttermilk is removed. Kneed it by hand under the cold running water. Then let it drain and put it in a storage container, bowl etc. no refrigeration needed if used in a reasonable amount of time. Month or so. Otherwise refrigerate if it makes you feel better. It will get hard.

If you want to do it more frequently invest in a churn. Places like Lehman’s have them in various sizes. They will also have water bath storage crocks and butter molds.

If you want cultured butter and buttermilk let the cream sit at room temp for a few day to a week then do the same process. The buttermilk will be bitter and taste more like the buttermilk from the store. It is cultured.

We also just get the store brand butter normally from kroger or publix. Both have no added ingredients. We have made/are making the switch away from vegetable oils also. I made two quarts of lard the other day. Trying to talk my wife into us just raising a couple pigs so we dont have to buy pork anymore

I only use the peanut when I am frying and that isn't very often any more not because it is the healthiest but just because it works very well for crispy fried stuff.
If I am going to use one I might as well also get good results.

there is also a difference in vegetable oil and the vegetable oil in the "spreads" what is in the spreads is hydroginated to make it a solid at room temp


I mostly use butter, Olive Oil daily.

Wolf the real stuff comes in 1 lb box with 4 sticks per box. The stuff un tubs is fake


You can shake cream in in a jar and make your own. But if you have a rocking chair you can attach the jar to the bottom of it and sit and rock and shake it that way. But once you marry that woman and the kids get about 4 and up thay will like taking a short turn at shaking it.

Once you get used to making your own you can experiment and make things like strawberry butter.

Yea, it sure will. I live a few miles outside of Reedsburg, WI which hails itself as the "Butter Capitol of the World". Every small town
has to have a claim to fame it seems. Through the 60's and 80's the facility there produced more butter than any other in the nation.
Every town in south central Wisconsin had a creamery and many still do. There are old butter facilities still standing but in ruins
out in rural areas here that farmers would haul their milk to by horse and wagon, rather than take it to town.

Zim

This is what we use, only 2 ingredients cream and salt. My wife works at the plant where they make it. It is sold under at least a dozen brand names but this is their brand. This butter has won lots of awards for it's quality and taste.

Good butter.As good or better than Land-O-Lakes.

What ZionHertitage said!! I make it this way all the time. The only difference is I wash mine in a bowl and work the cold water through it with a big spoon, then salt to taste after washing. The butter will be tastless before you add salt, after you add the salt it will have the butter taste. Sprinkle salt a little at a time and mix until you get the taste you want. Now is the time to add other ingredients if you like. I like honey in mine but any kind of herbs for compound butter will work. What Zionheritage said, make sure it gets to room temperature first. When you shake the jar it will look like whipped cream, keep shaking until it "breaks" and turns from cream to watery buttermilk, you see the chunk of butter after that. Good luck

I keep a couple old Jersey cows around with the herd for butter and cheese and if I have a orphan calf I'll put them to her. There two calves are also my family's beef for the year.

Jerseys have the highest BF percentage of all the common dairy breeds and the highest total solids per CWT, Guernseys are 2nd, Swiss and Ayrsires are about the same in 3rd and the Holsteins are the lowest.
Holsteins still produce the most total solids on average per lactation as they produce the most milk.
The industry switched to a component and solids pricing system a couple decades ago and the Holsteins have increased their component averages a lot with genetics and rations.
Putting a calf on a Jersey with that high energy milk will really make them grow well.

Bryce

They don't happen to have little butter making machines you can just add ingredients to and make butter do they ?

Of course they do. It's called a churn.



I've made it in my kitchen aid mixer as well, or like the above post order one from a place like Lehman's or I'm sure amazon.

https://www.amazon.com/ButteKilner-Delicious-Homemade-34-Fluid-Capacity/dp/B00VSLGHOI/ref=sr_1_1?crid=2A6VLN5DXUQKP&keywords=butter+churn&qid=1670297037&s=financial&sprefix=butter+churn%2Cfinancial%2C114&sr=1-1