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Open Roads Forum  >  Around the Campfire  >  General Topics

 > I've Rediscovered Butter

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fj12ryder

Platte City, MO

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Posted: 08/31/20 12:21pm Link  |  Quote  |  Print  |  Notify Moderator

"Land O' Lakes" Whipped Salted butter, which we use and leave out, has no vegetable oils added. But directly out of the fridge, it's still a little stiff.


Howard and Peggy

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jetboater454

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Posted: 08/31/20 04:00pm Link  |  Quote  |  Print  |  Notify Moderator

We have one of those "butter crocks". It is 2 pieces,bottom has water in it that is supposed to touch the butter and the butter--a stick plus a little extra,goes in the top. We can leave it out for a week (we forgot to put it in the fridge when we went on vacation) and the butter stays soft.


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south

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Posted: 09/01/20 01:08pm Link  |  Quote  |  Print  |  Notify Moderator

The butter churn I hated pumping up an down on that thing when I could be out sneaking down to the creek or running down rabbits. That's something only can be down up until you get about 4 or5 and light and can outdo a beagle.
If I could afford to buy the cream or..find some fresh milk I would churn some butter now. It is richer and better. Just don't let the cows into the wild onions unless you want onion flavored toast.

Old-Biscuit

Verde Valley

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Posted: 09/03/20 12:20am Link  |  Quote  |  Print  |  Notify Moderator

mr. ed wrote:

Interesting replies. I always thought butter needed to be refrigerated. I do realize I could leave butter out of the fridge for a while to soften naturally, but I like taking a product right out of the fridge and using it immediately (lack of patience?) I've tried the tub butter someone mentioned but didn't care for it. I think some sort of vegetable oil is added to make it spreadable, so it isn't pure butter. Anyhow, My remaining real butter will be used for none=spreading purposes and I'll use the "fake" stuff for spreading.


I'm 67. Grew up on real butter sitting out in butter dish and have always had butter out on table.....


Is it time for your medication or mine?


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Posted: 09/04/20 04:24pm Link  |  Quote  |  Print  |  Notify Moderator

..............

* This post was last edited 09/04/20 10:18pm by down home *   View edit history

doxiemom11

Paris Michigan

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Posted: 09/07/20 11:06am Link  |  Quote  |  Print  |  Notify Moderator

I read that "oleo" as it was called when I was a kid was originally developed to "fatten" up chickens and was later introduced as a butter substitute for humans. We use real butter.

Salted butter may be left at room temperature, unsalted should be refrigerated.

JIMNLIN

Oklahoma

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Posted: 09/08/20 08:11am Link  |  Quote  |  Print  |  Notify Moderator

For years we got our fresh milk from our neighbors dairy. They ran mostly Holstein and Jersey milkers.
We churned our own butter in a gallon jar from their Jersey cows. We lived 1/4 mile from them and they called and would tell us they had warm fresh milk for churning. The gallon jar was about 25-30 percent butter fat and boy did it make wonderful butter.
Their both gone now. The kids sold all the dairy equipment. The land was divided between all 5 kids. That was in 1988. Now we have to buy store bought butter. Buts its better than the fake stuff.


"good judgment comes from experience, and a lot of that comes from bad judgment" ............ Will Rogers

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Posted: 09/09/20 08:55pm Link  |  Quote  |  Print  |  Notify Moderator

I grew up on a dairy farm. The creamery in town made butter & ice cream and when the truck came to pick up our milk, he automatically left 2# locally made butter. Mom had a standing order for it. Used to be a commercial, “everything’s better with butter on it”.

images

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Posted: 09/10/20 06:03pm Link  |  Quote  |  Print  |  Notify Moderator

"Yup" Everything's better with Butter.[emoticon]


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mr. ed

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Posted: 09/10/20 06:06pm Link  |  Quote  |  Print  |  Notify Moderator

Anyone remember when the milkman would deliver milk in glass bottles with a globe at top which would catch the cream?


Mr. Ed (fulltiming since 1987)
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