@LindaWhit I knew I liked you, but this butter tasting just cements that.
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I thought my dad invented this snack â add me to the fan club.
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Sounds kind of salacious! Especially for the Amish community!
(Yeah Greg, I know, âbuyâ was the intent and your phone just messed with you. But itâs still funny as hell.)
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Iâm late here. I posted I guess about a year ago that Iâd started making all my own cultured butter, because (at that time) pandemic pricing had sent butter prices up but heavy cream was still normally priced.
That lasted maybe 6 months but then, butter trended back down, and cream trended way up, to the point where it was again cheaper to buy butter than buy cream, culture it, and make my own.
That plus the effort required to make it sent me back (generally) to store bought. But I donât want to pay for the more expensive cultured French butters, so I still sometimes make my own cultured.
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I had a friend in 3rd grade who always brought her snack to school - a sheet of buttered matzoh. She wasnât Jewish. Never figured that one out. This was long before the days of cross-cultural eating. Lol.
Her name was Cheryl. If you run into her, ask her where she got the snack idea from!
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Lots more cracker than a cream cracker!
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A biology teacher in secondary school told us that when he was in university they did a test to see how long butter would remain in the body. For that test one unlucky test subject ate a whole pound of butter on its own. It stayed in his body for an hour before he revisited it.
My wifeâs great aunt was apparently a marvelous cook, except for the ârainbow sandwichesâ sheâd occasionally give to the kids: white bread + margarine dyed various colors
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I can die now, having heard everything.
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Dyed pink, no less.
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Good lord. Well, now itâs dyed yellow.
Growing up in the Chicago 'burbs, we would find ourselves in Wisconsin every so often, and the margarine was WHITE, because it was illegal to add coloring to it, (surely part of the same idea). As a kid, weâd avoid WI maragine, even though, at the time, we always had margarine rather than butter, for HEALTH REASONS. If only we knewâŚ
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Generally, what we have in the house is the Hannafordâs unsalted butter. I keep it in the freezer and take it out when needed for recipes, although I do like to spread it on English muffins and bread from time to time too. It is 80-81% butterfat. Very occasionally I will splurge and get the Vermont Creamery cultured stuff. That is really good on baguette with boquerones.
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My mother mentioned this once, she said (when she was a child) her and her sister got to drop in some tablet in to turn it yellow and would stir and stir and stir it until it was a uniform yellow color.
Same in my houseâŚalways margarine, because HEALTH! When my mom divorced and remarried my stepfather, they only used butter. Mom bought both for awhile until i stopped using the oleo and switched to butter because it tasted better.
Learning to bake with butter vs. margarine I was used to was fun. 
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My mother would bake with margarine because we kept kosher and she wanted us to be able to have baked goods with any kind of meal. That got relaxed considerably when Dad started doing more baking and insisted on butter.
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I did the same in the 80s and 90s. Also not Jewish. Itâs just the perfect bland foil for salted butter.
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Just donât overdo it. I remember stern admonitioins from both grandparents and parents during Passover. âGo easy on the matzot! Drink more water. Youâll be stuck kvetching in the bathroom all week!â
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Binding, thatâs for sure! Almost as good as Imodium.
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That it is. If you donât have salted butter, a little sea salt will fix it right up.
