American butter is shit tbf
this post was submitted on 18 Jul 2024
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Yes, there is butter that is like a bland grease block. Then there is stuff like Irish butter that has noticeable, variable, taste. The emulsion from high quality butter is silky smooth, creamy, and surprising light on the tongue, as opposed to leaving a greasy coating on it. The emulsion holds better as the butter melts, with better butter. The way it softens differs in ways that make it nice to cook, and bake, with. It spreads much more nicely. There really is a major difference between industrial production butter, and butter from a real creamery.
I highly suggest you get some huge corp butter, from a big box grocer, and a block of butter from a quality creamery, and then compare them. You will instantly notice the difference. Melt some of each, cook with some of each, spread some of each on some good bread, have toast with each, etc. It will be the whole experience that has improved, not just the taste.
US citizen here.
I recall making butter from scratch in grade school and it was significantly better than what we get from the supermarket.
Kind of sad that some grade schoolers can do better than a large corporation.
...come to think of it. That could have been what started my obsession with whole foods from quality sources.
The US has built its empire on convenience. There's plenty of solid brands out there, but the biggest and well known are the companies that cut corners and quantity so they can keep prices low. And us US citizens just eat that shit up.
Amish style butter is some of the best butter I've ever had. You can find it all over the place in the Midwest and Amish heavy states.
Love me my Amish butter log. I put that baby in the freezer and carve out little chunks for use during the week.