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Quest for Butter

post #1 of 10
8/5/08 at 4:15am
Thread Starter 
From another thread:
Tessa,

Since reading your post I started looking for some New Zealand butter. I found some Anchor brand butter, however, before buying it I thought I'd ask you if you thought it to be a good, representative example of NZ butter, or if there might be some better examples I should look for.

I am on a small quest to find some of the great butters of the world, mainly to use in making omelets, scrambled eggs, some sauces, and to use with fresh baked baguettes.

Anyone else have a recommendation for great or unique butter?

shel
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post #2 of 10
8/5/08 at 7:42am
I buy a local Scottish butter from a farm dairy - but also always have Bridel salted butter (French) - which has salt crystals in the creamy butter and President unsalted French butter for cooking.
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post #3 of 10
8/5/08 at 2:09pm
Anchor butter is the best butter from new zealand, Lurpak from denmark is a good butter too , quite different from our butter but still very nice
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post #4 of 10
8/5/08 at 2:37pm
Thread Starter 
Both are easy to come by here. In fact, they're on the same shelf in a couple of local markets. The French butters mentioned earlier are on the same shelf as well.

scb
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post #5 of 10
8/6/08 at 11:48am
Icelandic butter at Whole Foods. Fresh bread please.:D
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post #6 of 10
8/6/08 at 12:09pm
I occasionally make my own butter with a little crema agria, or crema fresca mixed into the cream, to get a European style, cultured butter.

Otherwise, I'm very happy with TJ's butter. Good price, good quality. The same for the rest of their dairy.

BDL
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post #7 of 10
8/7/08 at 6:26am
Thread Starter 
How do you do that crema thing?

Some of the TJ dairy products are pretty good, others only so-so. Depends on the store location as they use a lot of local products. Here their milk is quite good as they use milk from some very good dairies (from what I can tell). Never tried their butter. Many of their yogurt products are very good ....

shel
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post #8 of 10
8/7/08 at 4:10pm
I dont mean to be pedantic, and i certainly wish to give the customer a good result, but, when it comes to cooking ( forgive my ignorance) Isnt butter...Butter. I use supermarket own brand for pastries and sauces. Am I bad?

My customers wont pay for my own relatively expensive tastes (we use Lurpak at home) So is there anything wrong with using bog standard I wonder?

Please advise
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post #9 of 10
8/7/08 at 5:24pm
Add 2 or 3 tbs of crema fresa or crema agria to a pint of heavy cream and let stand on the counter at room temp for 12 hours or so. Taste. It should taste clean, slightly sour and tangy, but not grassy. Process to make butter in the usual way, then wash and work until the water runs clean. Work in salt, if desired, only after the butter is completely washed.

BDL
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post #10 of 10
8/7/08 at 7:06pm
some brands can taste quite different, fo baking its whats on special, for eating for me its always anchor
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