What butter or substitute do you use most in your diet?

We always use butter, having read about how bad margarines are healthwise. I also use olive oil and coconut oil, and we avoid all margarine and processed oils (canola, Wesson, etc) and use coconut oil for any cooking, and olive oil or the fractionated coconut oil for salad dressings.
I am going to start making my own mayonnaise , too, I think. I am sure that it would be much healthier, and I use mayo in my salad dressings sometimes.
 

I've been making my own mayonnaise for years, Happyflowerlady. Prepare to get spoiled because you won't ever find a commercial product that's nearly as good as homemade. I started with my mother's version (all yolks no whites) and have played around with it using different kinds of oils and seasoning depending on how I'm going to be using it.

Kerrygold got a good toehold here because it was marketed as grass-fed. There are far better choices that are genuinely grass-fed, but they're harder to find.
 
Falcon said:
Seems I read once that OLEO is ONE atom short of being PLASTIC !

That's why I never have it in the house!

I'd NEVER put oleo on a baked potato or an ear of corn. YUK !
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Exactly, and no (so-called) american cheese!

I like real food items, please pass the butter.


That being said, I do like Spam as well as Velvetta cheese, both rendering plant rejects, but nevertheless tasty!
 

I've read European butters have a higher butterfat content, (over 80%) thus the better flavor. I wasn't that impressed with Kerrygold in the half-pound stick for the price. I think I like Plugra better, but it's been long time since I've bought it. I'm ok with cheaper butter.
 
Spam and Velveeta? LOL, were you in the military or have you lived in Hawaii for some time?

Velveeta works fine with a jar of salsa in the microwave for a dip for tortilla chips!
 
I only use butter as a spread.

I mostly cook outside on a grill over an open fire, so no cooking oils necessary, but during the cold months, I mostly wok. Then I use a little olive oil.
 
DH likes Kerrygold. It's saltier which appeals to him.

I prefer European butter, which is cultured for richer flavor. Strauss/CA makes a European-style cultured butter which is excellent. Being local, it's also fresher.
 
Lethe200 said:
I prefer European butter, which is cultured for richer flavor. Strauss/CA makes a European-style cultured butter which is excellent. Being local, it's also fresher.
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European cultured butters are good for baking. Although it's not always available here, I buy Strauss when I see it. It's an excellent butter.

I'm skeptical of butters like Kerrygold that are so salty. I figure it's all about making for a longer shelf-life.
 
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