I was looking in the imported butter section at Whole Foods earlier this summer and noticed New Zealand butter. The label said it was from grass fed cows and it's generally recognized as a region where their animals are grass fed.

Funny thing though, it took me forever to finish it as I guess I don't use much butter anymore. I stir fry veggies in coconut oil and garlic, and I even use the oil on the itty bit of flax whole wheat bread that I use.

If you're not eating baked potatoes, hot crusty french bread, and 8 ears of fresh corn with each meal - there really isn't much use for butter. I did use some to make cauliflower au gratin the other day, as it has been freezing in NYC, so maybe I'll use more when fall and winter hits.

I've never seen butter likethat. Interesting. I do know that grass fed beef from my mom's farm is far superios to anything I have ever tasted anywhere. It really does make a difference (grass fed and hormone free).

I personally love butter on brussel sprouts so I'm eating butter more often than you probably. When Igo to Sunflower Market (a far less expensive version of Whole Foods we have here in town) I'll have to see if they have that and try a taste test.

__________________
Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

I have seen that butter at whole foods but never tried it. How does it compare to regular butter? I always keep all but one stick of my butter in the freezer since it's only supposed to keep a few weeks in the refrigerator.

__________________

my blog

I go by the expiration date on the butter package and make sure I use it no more than 1 month after the expiration date. If I would not be able to use it by that time, then I would freeze it.

__________________
Henry

It was fine, however I can't really say I tasted it against the other stuff. I should buy it again and compare it to directly with Land-o-Lakes.

BTW, I didn't buy it because I was expecting a better taste, but instead because people like Mary Enig say it has more nutrients available or some other important reason that I've forgotten because it's been a while since I read her book on fats or the Westin A Price web site. Was it because of natural vitamin A availability? I can't remember. If it is supposed to prevent dementia -- it didn't work I guess.

But anyway, Whole Foods butter from grass fed cows if you are looking for it.

I don't use nearly as much butter as I used to either although I gotta say that small baked sweet potato I made the other night was MIGHTY tasty with a pat of butter!

I think grass-fed animals produce more ALA or GLA - can't remember which now - anyway it's something that's supposed to be good for us and lacking in our hormone-injected, grain-fed meats....

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Grassfed animal products have been shown to be higher in beta carotene (Vitamin A), conjugated linoleic acid (CLA), and Omega-3 fatty acids, which are important in reducing cholesterol, diabetes, cancer, high blood pressure and other life threatening diseases. These products are lower in fat, cholesterol and calories. In addition, the risk of infection by E. coli in these products in virtually eliminated.

No I didn't remember either. Had to look it up.

__________________

my blog

When I was little we always had a milk cow, a nice Holstein, sometimes a Jersey, and we all took turns churning butter. Mom had a big glass jar churn, and it had a crank on the lid;(I've seen similar in antique shops going for several hundred dollars!) each of us had to turn it 100 times, until it made butter. Then mom would wash all the milk out of it, and salt it, and put it in a bowl. Nothing tastes better than fresh made butter from cows who graze on clover and grass. Sometimes I wish we lived where we could have a cow, or a milk goat, and have fresh butter. And after she did the evening milking, she'd strain the milk through a piece of muslin, and offer us each a cup of the warm milk before bed. It was so good! We sure were a lot healthier back then, too!

__________________
Nita

Nita we had the same contraption. Three of them in fact, one large and two small. Our neighbors are dairy farmers and we'd get milk from them and skim the cream off the top and make butter. All the kids took turns. You're right, that is the best butter! Especially on homemade bread warm from the oven that my mom use to bake from scratch.

__________________
Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

Hey all!

I haven't been around much lately but when I popped in and saw the topic of butter, I had to pipe in.

I am a butter nut. I eat butter on alot of things including veggies, steak, chicken, etc. and I use it for finishing sauces alot.

A few years back, hubby and I drove all around Southern California and bought $100 worth of different butters. We tried many. French, English, Irish, American, etc. From $2 a pound to $20 a pound.

The winner? Plugra, European style, unsalted butter.

You can buy a 1 lb. brick at Trader Joe's for around $3.

Hands down, it was the best bang for the buck. Excellent creaminess, flavor and a great price. I'm still amazed I can buy it for $2 LESS per pound than the standard brand names at the store which are much inferior.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I've never had grass-fed butter (afaik); so I'll have to look for that.

I agree that the Plugra butter Marcie mentions is ultra creamy, but less strong tasting than many butter. It has a very subtle flavor as I recall.

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Teel-

I would guess that it seems lighter in flavor because it has so salt. At least, if you're talking about the unsalted.

Salt always bring out the flavor of anything. Even chocolate!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I loved reading this and laughed when I visualized a couple of Atkins devotees in the front seat of their car eating butter the way most people eat ice cream -- Licking the stick in hand with the wax paper pulled down from the top.

I'm planning a trip around Santa Barbara shortly. I'll look for your Plugra butter - I don't think we have it in NYC.

BTW, I once read that California had whole supermarket chains that are low carb? Is that still (or was it ever) true?

Thanks.

There used to be something called Castus Superstores, not sure if it had all KINDS of groceries...

We had one locally that was nothing but low-carb but it didn't last long - too high-priced and too specialized to make it in a small town!

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

I remember well reading an article out of the Cornel Agricultural/Research school some years back discussing the effect (highly increased downright explosive growth) of acid resistant e. coli (the worst kind) in the systems of standard-fattened stockyard meat cattle. They are put together in tight conditions and fed only grain, to fatten them up so as to increase their value ($ per pound) and increase the fat marbling (more tenderness but a lot less CLA and other good nutrients, which come from green matter not seed/grain).

So, if you think about it, high-risk hamburger disease is really a problem that starts at the stockyard, and is only made worse through the food processing chain by grinding of meats and/or spreading of improperly composted manure.

Oh joy.

__________________


Jude

Jr. Entrepreneur and now, Culinary Arts student...(oh, for that 5th career change)