European butter?

[rascalmom]

I bought some "European style" butter just before Thanksgiving (it was actually all that was left at the store) and OMG it is good!

The brand name is Plugra - which doesn't even sound appetizing, but it is quite yummy.

What is the difference between this & regular butter - why does it taste so good?

 

[jax677]

I found this butter a few years ago and love it. Its some of the best butter on the market.

 

[Laugh O. Grams]

We've been buying Kerrygold butter (very similar to Plugra) for years and love it. It's far creamier than Land O' Lake or Breakstone's and easy to spread, even right of of the fridge.

 

[SharpMomOfTwo]

If its what I'm thinking of, it has to do with the type of grass the moo-cows eat. At least thats what I've heard!

 

[gottaluvPluto]

European butter has more fat in it and American butter has more salt in it. Well, that is what someone told me. Chefs love to use European butter instead of American.

 

[lovesmurfs]

The baker of our wedding cake (18+ years ago) said he used French butter in his buttercream. He said the advantage was that the French butter had a lower melting point, and the butter cream frosting just melted in our mouths.

 

[Sheree Bobbins]

I've never seen European butter here on the west coast of Canada. Butter is now up to $5.50 a pound.

 

[Topper]

Regular butter contains 80% butterfat. The remaining 20% consists of water and milk solids. Plugrá European Style Butter contains 2% more butterfat and is slow-churned in a way that creates a lower-moisture, creamier texture than other butters.

From the Plugra website. Plugra is also pronounced PLOO-GRA

 

[shenanigans]

We've been buying Kerrygold butter (very similar to Plugra) for years and love it. It's far creamier than Land O' Lake or Breakstone's and easy to spread, even right of of the fridge.

I love Kerrygold butter. It costs a lot more, but it's worth the $$ on something where the butter is the primary flavor.

 

[chrisw127]

It's really the best tasting butter. I also like Lurpak, which is a Danish brand. Apparently though, there's not much of a taste difference when you bake, so save it for when you're serving it alone. This is according to Cook's Illustrated. I've actually never baked with it, so I can't vouch for that. It was happy day when they started making this in the states.

 

[java]

Plugra isn't European(although it is the fuller fat style) it's made by Breakstone- they own that one and Hotel Bar.

Personally I liked it but then had the euro snobbery set in and thought heck if I'm paying for european butter I WANT european butter.
So we now buy Lurpack.

Kerrygold is yummy too- have you ever had the garlic and herb one? mmmmm.

 

[briar_rose_59]

Kerrygold is yummy too- have you ever had the garlic and herb one? mmmmm.

I had that at the F&WF I believe, and MAN was it YUMMO!!!!! I wasn't sure if I was going to like it (but then again, I wasn't totally sure I was going to like the rest of the item) but it was sooo yummu I had to stop myself from going back and getting a couple more.

 

[LindaR]

How cool is this? I have to stop at the grocery store on my way home to get mushrooms and....butter! I heard about european butter when I took a class at Williams-Sonoma. Since this is baking "season" I thought I would give it a try! Sounds yummy!!!!

 

[Laugh O. Grams]

Plugra isn't European(although it is the fuller fat style) it's made by Breakstone- they own that one and Hotel Bar.

Personally I liked it but then had the euro snobbery set in and thought heck if I'm paying for european butter I WANT european butter.
So we now buy Lurpack.

Kerrygold is yummy too- have you ever had the garlic and herb one? mmmmm.

Kerrygold's garlic and herb butter is fantastic! I have an occasionally fussy eating 3 year old who would move mountains to eat a little steamed broccoli slathered with the stuff.