[CnD] Irish butter

desi noller desiandcandy at q.com
Sun Mar 19 22:06:44 EDT 2017


It definitely makes home baking spectacular!  Remember, each cube is half a pound.  It's a little more expensive, but definitely worth it, and you can get 3 half-pound cubes in a box at Costco for $7.00.

Desi


the

----- Original Message -----
From: Wendy via Cookinginthedark  <cookinginthedark at acbradio.org>
To: cookinginthedark at acbradio.org
Date: Sunday, March 19, 2017 1:56 pm
Subject: Re: [CnD] Irish butter

>
>
> I have noticed home baking has not been as tasty as in my Mom's days, & I wonder if the butter, like Irish butter, makes all the difference. Too bad it is so pricy.
> Wendy
> 
> -----Original Message-----
> From: desi noller via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Sunday, March 19, 2017 3:22 PM
> To: cookinginthedark at acbradio.org
> Cc: desi noller <desiandcandy at q.com>
> Subject: Re: [CnD] Irish butter
> 
> You can use it any way you would use regular storebought butter!  It is butter after all.  It's just that it's grass-fed instead of coming from factory farmed cows!  It is more expensive than regular butter that comes in a 4-cube 1 pound box, but in my opinion, the incredible taste and healthfulness are most definitely worth it!  I made my Christmas Marshmallow Cream Fudge with it, and oh my goodness!  Yum!
> 
> Desi
> 
> 
> 
> 
> ----- Original Message -----
> From: Sandy via Cookinginthedark  <cookinginthedark at acbradio.org>
> To: cookinginthedark at acbradio.org
> Date: Sunday, March 19, 2017 1:50 am
> Subject: Re: [CnD] Irish butter
> 
> >
> >
> > Can you use this in baking, as in shortbread cookies, or just on toast 
> > or say, in mashed potatoes?
> > 
> > 
> > Fear is just excitement in need of an attitude adjustment! 
> > -----Original Message-----
> > From: Sugar lopez via Cookinginthedark 
> > [mailto:cookinginthedark at acbradio.org]
> > Sent: Saturday, March 18, 2017 7:58 PM
> > To: cookinginthedark at acbradio.org
> > Cc: Sugar lopez
> > Subject: Re: [CnD] Irish butter
> > 
> > 2 Irish Butter:
> > 
> > 3 cups (40% butterfat) cream
> > 1/2 - 1 teaspoon sea salt
> > 
> > Churn in a butter churn or shake in a large ice cold jar for about 15 
> > minutes. (You can use an ice cream machine or a hand mixer too). 
> > Strain this thick mixture into a cheese cloth covered bowl to separate 
> > the butterfat from the whey. then pour off the buttermilk-whey and 
> > drink it or save it for a recipe.
> > 
> > Knead the butter until the color darkens and the liquid comes out of 
> > it. At this point you can add sea salt if you like... to taste... 1/2 
> > tsp or more if you like.
> > 
> > *** Irish butter is richer than American butter. American butter is 
> > only 30%
> > - 35% butter fat.
> > 
> > You can find Irish butter in some stores.
> > 
> > I'm in my own little world, but thats ok everybody knows me here Sugar
> > 
> > 
> > -----Original Message-----
> > From: Wendy via Cookinginthedark 
> > [mailto:cookinginthedark at acbradio.org]
> > Sent: Saturday, March 18, 2017 5:35 PM
> > To: cookinginthedark at acbradio.org
> > Cc: Wendy
> > Subject: [CnD] Irish butter
> > 
> > Yesterday was St. Patrick's Day, & in the grocery store flyer was 
> > advertised Irish Butter, about $4 for half a pound. I decided to treat 
> > myself. The butter is richer in flavor, like the butter I ate when a 
> > child. Seems the butter today is watered down.
> > Wendy
> > 
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