Amish Butter

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So, while at the market yesterday I noticed they sell a two-pound log of rolled Amish butter. The man working there said he just got it in. I was tempted to buy some but it wasn’t on my grocery list, which means we didn’t need any butter just yet, although I may stop by later in the week and give it a try.

I wonder how much better Amish butter is over regular butter. Cool

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Type: Question • Score: 19 • Views: 1,902 • Replies: 19

View best answer, chosen by jcboy

@jcboy,

Perhaps farmerman knows, hope he sees this thread.

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@jcboy,

The taste and colour of butter depends on the breed of cow and its diet. And some things are just down to taste. I once split up with a girl who preferred Lurpak to Anchor, it would never work. I will never understand how someone can prefer white over golden butter.

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@jcboy,

Quote:

I wonder how much better Amish butter is over regular butter.

Amish mash would be scrumptious if you have the potatoes.

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@jcboy,

Sorry JC but I was expecting a freaky Urban Dictionary definition behind Amish Butter when I clicked on this thread. #sosad #sodisappointed Wink

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Next time I'm at the market I'm going to pick some up and give it a try.

It's $9.99 for a two pound log. I'm curious if it's actually tastier than regular butter. Better be for that price. Cool

Found this photo online.

http://simplycheese.net/images/products/personalizations/719.jpg

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@jcboy,

The hand processing is supposed to help the butter preserve a more natural taste. I know the same logic works with milk. We get milk from a local dairy that has only been flash pasturized (not homogenized). I always grab the "cream top" when they have it as it has all the creamy buttery goodness that milk is supposed to have. It's also bottled in glass rather than plastic which helps preserve the flavor of the milk. It's six bucks a gallon once, but well worth it. I suspect you'll find the same with your butter.

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@jcboy,

I live in the center of "Amish Butter country"
Its just marketing disguised as "OAT cuisine"

Somma those foreign butters that are a little sour are actually better tasting (None of them are worth the silly 13$ prices they ask)

We use a butter bell for churned butter and if left in the air a few hours, will develop that French "Rancide" .

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Thread for Mr alex jones

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@farmerman,

Picked up some today. Tomorrow morning we're having bacon and eggs for breakfast so I'll be cooking the eggs in Amish Butter Cool

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@jcboy,

pick out the horse hairs

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@farmerman,

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So how did the Amish butter taste?
I usually only buy Kerrygold, Irish butter - real, basic ingredients, no preservatives.

You know you have real butter when it doesn't get stone hard in the fridge...

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@CalamityJane,

Kerrygold is a good second to Anchor, although to be fair I usually buy the cheap stuff. Farmfoods do a very good, very cheap Irish butter.

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@CalamityJane,

I haven’t tried it yet. Going to this morning when I make breakfast. I’ll use it to fry the eggs in. Cool

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@izzythepush,

I don't think I've seen Anchor in the stores here. Love the Kerrygold, and we have a large Irish population, so I assume I should be able to find the others.

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@jespah,

Anchor is from New Zealand, big push to buy NZ produce over here post WW2. Anchor dairy produce and lamb are part of that legacy.

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I think I spent too much money on this butter. Doesn’t taste any different than the other butter I buy. In fact I think it taste too salty. Mad

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@jcboy,

we have an Amish market called B&B's (beiler and Beiler) thats all they sell is the rolled stuff. They dont even make a sweet butter.
The thing about ALL AMish cooking
it either
1too salty or
2Too sweet.

Amish Butter

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