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Kerrygold butter question
Posted on 7/13/20 at 2:56 pm
Posted on 7/13/20 at 2:56 pm
I love this stuff and buy it in bulk at Costco. I leave it on the counter in a butter thingy. That's one of the best parts - it's so beautifully soft and spreadable, compared with my years of refrigerating butter into a bread-ripping stone.
Anyway, in the past several weeks, I've noticed it staying pretty hard anyway on the counter - and that is with a more-or-less neutral indoor temp.
What gives? Is there a chance they changed the formulation? I asked a friend, and they said they noticed the same thing. (And no, didn't change from salt to unsalted.)
Anyway, in the past several weeks, I've noticed it staying pretty hard anyway on the counter - and that is with a more-or-less neutral indoor temp.
What gives? Is there a chance they changed the formulation? I asked a friend, and they said they noticed the same thing. (And no, didn't change from salt to unsalted.)
9
Posted on 7/13/20 at 3:01 pm to Big Scrub TX
Unsalted (silver) is better than the salted (gold) pack at staying softer in my opinion
Posted on 7/13/20 at 3:13 pm to Big Scrub TX
I've had the same problem recently! It's the best butter I've ever tasted, but the fact that it's so hard really bums me out.
We're still gonna buy it, though, because it's fricking delicious.
We're still gonna buy it, though, because it's fricking delicious.
Posted on 7/13/20 at 3:23 pm to L Boogie
quote:So - just to confirm - you've used it in the past and it's been soft, but now it's been harder in recent days?
I've had the same problem recently!
Posted on 7/13/20 at 3:36 pm to Big Scrub TX
Have you tried Plugra? I love that stuff even more than I love Kerrygold.
Posted on 7/13/20 at 3:37 pm to Big Scrub TX
Mine stayed soft in the fridge, very spreadable. Just started keeping it on the counter in a covered butter dish and it basically has the shape of the butter, but extremely soft.
Posted on 7/13/20 at 3:40 pm to Big Scrub TX
I’ve actually found mine is softer than usual. It isn’t staying as hard when I take it out of the fridge
Posted on 7/13/20 at 3:45 pm to iAmBatman
quote:
I’ve actually found mine is softer than usual. It isn’t staying as hard when I take it out of the fridge
Damn you!Posted on 7/13/20 at 4:06 pm to iAmBatman
quote:
I’ve actually found mine is softer than usual. It isn’t staying as hard when I take it out of the fridge
I was thinking the same
Posted on 7/13/20 at 4:44 pm to Big Scrub TX
Maybe the cows are eating something different? Seasonal changes in the grasses they're consuming? Not sure. I know I buy a ton of it though.
Posted on 7/13/20 at 4:58 pm to Big Scrub TX
quote:
it's been harder in recent days
The last 2 tubs have been hard. It eventually softens up if I leave it on the counter, but it takes way longer than it should to become spreadable.
Which is unfortunate because a smear of Kerrygold on a slab of a baguette is the best snack ever.
ETA: We do have sticks of Kerrygold as well, but I haven't thought about trying the spreadability since I use those for cooking. I will test them and report back.
This post was edited on 7/13/20 at 5:03 pm
Posted on 7/13/20 at 6:19 pm to L Boogie
quote:I get the rectangular bars. I'd say on average they last about 2.5 days each. The entire last 4 have been hard for the entirety of that period. I hope it was just that one pack.
The last 2 tubs have been hard. It eventually softens up if I leave it on the counter, but it takes way longer than it should to become spreadable.
Posted on 7/13/20 at 6:36 pm to Big Scrub TX
Yeah, we have both a tub and bars and they all have the same consistency.
Posted on 7/13/20 at 7:00 pm to Big Scrub TX
Kerrygold unsalted is my general go-to butter in the house. Great flavor.
I must also recommend President butter as well. This is a "cultured" butter, so it has a 'zing' to it, somewhat like yogurt does. I wouldn't use it in baking, but I think it's amazing on fresh bread. I think several restaurants may use this butter.
I must also recommend President butter as well. This is a "cultured" butter, so it has a 'zing' to it, somewhat like yogurt does. I wouldn't use it in baking, but I think it's amazing on fresh bread. I think several restaurants may use this butter.
Posted on 7/13/20 at 7:28 pm to Big Scrub TX
The only butter I could find, right after covid hit, was reduced fat Kerrygold. It was hard as a brick.
It may be that they are quietly dialing back the butterfat content for the main product, which would make it less soft.
It may be that they are quietly dialing back the butterfat content for the main product, which would make it less soft.
Posted on 7/13/20 at 10:18 pm to Big Scrub TX
I can't f*ck with Kerry gold. It's too good. Butter shouldn't be addictive.
Posted on 7/14/20 at 1:15 pm to Paul Allen
Yes. We always buy unsalted and salt it to taste when we cook with it.
Also, and I'm sure this does not apply to Kerrygold, I read in a food journal once (back in my scientist dyas) that some producers use salt on their old (Almost out of date) product to calm the rancidity and extend the expiration date (as a reprocessed food.
Also, and I'm sure this does not apply to Kerrygold, I read in a food journal once (back in my scientist dyas) that some producers use salt on their old (Almost out of date) product to calm the rancidity and extend the expiration date (as a reprocessed food.
Posted on 7/14/20 at 2:44 pm to MeridianDog
Do yall get 2 kinds of butter? One for cooking and one for eating or just splurge for Kerrygold all the time? I've never tried it and have always been tempted. This thread has made me want to try it even more.
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