Looking for a spreadable butter!

[Christine]

OP here.

I went to the Land o Lakes website and found that in the "tubs" they have butter with canola oil and some with olive oil. I'm assuming these both have a different taste than regular plain butter? I didn't see any plain butter in the tubs. Then I saw they had "whipped" butter. Has anyone tried that one?

THEN I see the have flavored butters. Oooohhhh, those look good. Honey butter, cinnamon butter, garlic & herb butter. Might have to splurge and grab a couple tomorrow. Have you tried any of these?

You won't find plain butter in the tubs because it wouldn't be spreadable then. The canola and or olive oil is added so that the butter will be spreadable. It won't taste just like butter, but it's close.

Whipped butter is just that. Whipped with lots of air added in. It's been around for many, many years. I don't care for it but it's find on top of a scone or something like that.

I haven't tried the flavored ones because I just don't have a use for them.

 

[ORMom2Four]

One of the best things I ever learned on the DIS community boards was that butter could be kept on the countertop

We have a rectangular butter dish that fits 1.5 sticks. I put the cover on it, leave it on the counter or in a cabinet, and we use it in about a week or two.

Nice, pure, spreadable butter with great flavor available anytime, much better tastng than margarine!

 

[goofyintoronto]

If I want butter for my toast.. I just cut off the amount I want and throw it in the microwave for a few seconds

This is what I do too.

 

[mom2maggie]

The Land o Lakes spreadable butter tastes much more like butter than margarine because it IS butter - with added oil for spreading. That said, its what my husband likes. I still prefer real butter, and recommend a butter dish if you really want that real butter flavor with no additives.

 

[North of Mouse]

You 'cannot' find pure (real) butter that will be a spreadable consistency straight from the fridge - it 'must' be mixed with an oil of some type.

There's nothing wrong with leaving it out - my grandmother 'never' refrigerated hers! The only thing that can happen is if it's not eaten soon enough (room temp./heat) can cause it to go rancid (not ruined to hurt you, just so nasty tasting you 'won't' eat it!).

 

[summerblue]

I have a butter bell, and love it, just soften you butter and put in the top bell part then in the bottom put cold clean water put the together and it looks like a little jar on the counter, the water keeps the butter fresh, you just need to change the water every two or three days and the butter will stay good, and be soft. I use water from my fridge door so it is filtered and super cold. My butter bell is the best think ever!

 

[tzolkin]

Butter is perfectly fine left out at room temperature. It's been done for centuries and I have never heard of any butter-related incidents.

I have never met anyone in real life who has concerns over soft butter. Only on the Dis have I ever heard reservations about this practice.

 

[Sandy51]

I've always left butter out on the counter and it has never gone bad.



Sandy

 

[Dizneefamily+4]

This is what I use:

http://www.landolakes.com/Products/Custom/15127.aspx

This is what we use too. Spreads great - even the light version.

 

[rickybobby]

I used to work for a grocery store, and we kept a whole pallet of butter out all the time in the back storage at room temperature, until it was stocked on the shelf.
Butter is one of the foods that got a bad rep for a while like eggs. It was thought that it increased risk of heart disease, but now, like eggs, is considered healthy again (in moderation).
I saw a study where they left margarine out at room temperature for about a year, and it looked the same after that year. Preservatives anyone?
Makes you wonder if it just sits in your body like that.

 

[ilovemk76]

This is what I use:

http://www.landolakes.com/Products/Custom/15127.aspx

I use the one made with olive oil. Canola oil is not something that we do not eat.

 

[RunningGirl]

Love, love, love Kerrygold butter, both in sticks and in this spreadable variety!


http://kerrygoldusa.com/products/butter/naturally-softer-pure-irish-butter/

Absolutely the best!!

 

[Lanshark]

I just got a butter crock but am not sure exactly how to use it. I bought it from a pottery place going out of business. Should the water touch the butter stored in the lid?

 

[Disneychick75]

We leave our Land o' Lakes butter out on the counter in a butter dish. It doesn't go bad.

 

[JanaDee]

Our butter is always stored in the cupboard. No, it does not go bad. A new stick of butter means a new container (I use disposable containers).

 

[Sgt Mickey]

This is what I use:

http://www.landolakes.com/Products/Custom/15127.aspx

This is what I use. I also buy in the stick form so I have both. I only put the ones not currently in use in the fridge so one tub and one stick of butter stay on the counter.

 

[LJSquishy]

Try to find Organic Valley Whipped Butter. It's literally just butter mixed with air to make it more spreadable. No oil, chemicals, or other junk added to it.

I personally just buy Organic Valley stick butter. I leave it on the counter in a butter dish and put the rest in the freezer. We only go through a stick every 2 months or so unless I'm baking. We just don't add butter to much anymore! I occasionally will take a pat of butter and microwave it for a few seconds to soften it enough to spread easily if I need to.

 

[StephMK]

I love LoL spreadable butter. I think it spreads ok cold but it doesn't take long to soften if you leave it out a few minutes. I keep it refrigerated but MIL keeps hers on the counter. I like cold butter on hot bread.

 

[Nancy]

OP here.

I went to the Land o Lakes website and found that in the "tubs" they have butter with canola oil and some with olive oil. I'm assuming these both have a different taste than regular plain butter? I didn't see any plain butter in the tubs. Then I saw they had "whipped" butter. Has anyone tried that one?

THEN I see the have flavored butters. Oooohhhh, those look good. Honey butter, cinnamon butter, garlic & herb butter. Might have to splurge and grab a couple tomorrow. Have you tried any of these?

I love the cinnamon butter. I use it on my bagel, but I do have to toast the bagel a bit longer when I use it. I tried it on toast and it seemed too soggy, but I feel that way with any of the spreadables and this is why I toast the bagel longer.

I mainly use regular salted butter, sits on my counter and spreads just fine.

 

[Imzadi]

I have a French butter dish http://www.etsy.com/listing/172416314/french-butter-keeper-white-french-butter?ref=related-4

[I inserted pics from link listing above:]

I leave the dish out year round, during the very warm Texas summers I add cool water to the dish every morning and during the cooler winter months I change the water when I change out the cube every few days. I store 1/2 stick at a time.

They are typically called "French Butter Keepers" or "butter bells" if one wants to search to buy them.

Here are the directions on how to use one, and below is a side, cutout view of what the butter looks like stored in the inside. Just fill it up a quarter to half way with COLD water. What it does is: the water creates an airtight seal so the butter will not go rancid as quickly. It is AIR that makes butter go rancid when left out on the counter. Change out the water every few days so there is no bacteria build up.

http://www.butterbell.com/how-to-use-butter-bell-crock/