I don't pay attention: if it's buttered, it's all good. I would like to point out that, in the US at least, unsalted butter is usually labeled as having "natural flavor" added. Whatever that is, I suppose it's added to make up for the lack of flavor coming from not being salted.
So I previously worked in a butter factory, and the "Natural Flavoring" we used for unsalted butter was Lactic Acid. Simply put, it serves as a preservative to keep the butter fresh. Salted butter doesn't need this as the salt in the butter acts as a preservative.
I know that in some factories they use a specially cultivated bacteria much like the ones found in yogurt as a preservative instead of the lactic acid, but I don't know if that is required to be listed on the ingredient label.
And that's why I always use slightly past-mature levain whenever making croissants with New Zealand butter. It's always said that fat and acid pair well. And I definitely can taste the difference (I live in the far far east, French butter cost twice than New Zealand butter. And Dutch butter cost a fortune)
Euro, Scandi, & NZ butters are most often cultured -- made from lightly fermented milk -- while US dairies apparently add the dread 'natural flavor' to compete .. but to me there's really no comparison -- tho I'm probably biased because my partner is Swiss.
I primarily use salted, as KG for me is a spreading / eating butter and I prefer that to be salted. I had not noticed the difference in fat content though.
Cultured butter seem to have a depth of flavor that “regular” butter doesn’t. I like Vermont Creamery’s (here in US, not that easy to find) cultured butter and have also purchased small batch locally made cultured butter (if in NYC, most recent was from Frenchette bakery). Delicious on warm, crusty bread.
Brand doesn't matter so much as the feed the cows eat. If you want good tasting butter you want it from grass fed cows. I use KG grass fed myself because it's easiest to find around my neck of the woods. Just try KG (green label, gress fed) next to your favorite kitchen butter.
I don't pay attention: if it's buttered, it's all good. I would like to point out that, in the US at least, unsalted butter is usually labeled as having "natural flavor" added. Whatever that is, I suppose it's added to make up for the lack of flavor coming from not being salted.
TomP
https://www.reddit.com/r/AskCulinary/comments/26q208/comment/chteii1/
Gary
And that's why I always use slightly past-mature levain whenever making croissants with New Zealand butter. It's always said that fat and acid pair well. And I definitely can taste the difference (I live in the far far east, French butter cost twice than New Zealand butter. And Dutch butter cost a fortune)
Jay
Euro, Scandi, & NZ butters are most often cultured -- made from lightly fermented milk -- while US dairies apparently add the dread 'natural flavor' to compete .. but to me there's really no comparison -- tho I'm probably biased because my partner is Swiss.
Kerrygold. Simply the best butter that is the most easily found.
It is the most widely available. Even Walmart stocks it.
I noticed the KG salted and unsalted have different fat contents. Which do you use?
I primarily use salted, as KG for me is a spreading / eating butter and I prefer that to be salted. I had not noticed the difference in fat content though.
Cultured butter seem to have a depth of flavor that “regular” butter doesn’t. I like Vermont Creamery’s (here in US, not that easy to find) cultured butter and have also purchased small batch locally made cultured butter (if in NYC, most recent was from Frenchette bakery). Delicious on warm, crusty bread.
Brand doesn't matter so much as the feed the cows eat. If you want good tasting butter you want it from grass fed cows. I use KG grass fed myself because it's easiest to find around my neck of the woods. Just try KG (green label, gress fed) next to your favorite kitchen butter.