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Post by librarylady on Feb 25, 2021 15:42:41 GMT
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Post by Rainy_Day_Woman on Feb 25, 2021 15:59:05 GMT
Actually, yes.
I usually buy the Gay Lea butter, and I haven't had any issues with that one. They had a big sale on the store brand though, and I stocked up. It was all... weirdly hard at room temperature, but I assumed it was just a bad brand. I still have a few bricks, I just use them for baking now.
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Post by peajays on Feb 25, 2021 16:13:43 GMT
I switched back to butter about two years ago, and I’ve noticed this too.....I always have a small dish that sits out, and you can’t even spread it for sandwiches without tearing the bread.
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Post by Neisey on Feb 25, 2021 16:19:52 GMT
Now that you mention it...we keep some butter out in a dish and I’ve thought a couple times that maybe the heat had been turned down as it wasn’t as spreadable as I thought it should be.
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Post by belgravia on Feb 25, 2021 16:27:04 GMT
Yes, we’ve totally noticed this.
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Post by stumpedagainof3 on Feb 25, 2021 16:29:51 GMT
I'm not in Canada, but NH. I was complaining about how hard the butter was the other day. Hmmm
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valincal
Drama Llama
Southern Alberta
Posts: 5,636 
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Post by valincal on Feb 25, 2021 16:33:34 GMT
I actually follow Julie on FB and Instagram (she’s a well know Calgarian cookbook author) and have been following along. I definitely have noticed the butter I leave out at room temp doesn’t get as soft as it used to. She’s quite tickled at all the attention the story is getting. 😄
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Post by scraphollie27 on Feb 25, 2021 16:47:03 GMT
I thought it was just me so this thread is very enlightening!
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,444
Location: Fergus, Ontario
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Post by cakediva on Feb 25, 2021 17:19:24 GMT
Ugh YES! I leave blocks and blocks of butter out overnight for making buttercream in my cake studio. And I STILL have to microwave it to soften it up enough to not kill my mixer whisk.
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Post by karenk on Feb 25, 2021 18:09:33 GMT
I am in the Buffalo area, on the Canadian border. I too have noticed that my butter on the morning toast has been on the hard side.
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Post by hop2 on Feb 25, 2021 18:11:08 GMT
Butter should be 100 % milk fat solids and maybe salt. That’s it. Period.
Only a margarine or a butter spread should have anything else mixed in. Butter is all milk fat, salt and churning there shouldn’t be any other ingredient in butter. Other wise it’s a butter spread and not real butter.
Why is there palm anything in real butter? Shouldnt be there.
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Post by bumble on Feb 25, 2021 18:15:42 GMT
The cows are supposedly eating a palm ingredient in their diet thus affecting the milk they produce.
I’ve noticed this too with butter.
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Post by hop2 on Feb 25, 2021 18:16:52 GMT
The cows are supposedly eating a palm ingredient in their diet thus affecting the milk they produce. I’ve noticed this too with butter. That would be weird. |
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Deleted
Posts: 0
May 18, 2024 21:31:13 GMT
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Post by Deleted on Feb 25, 2021 18:18:51 GMT
Butter should be 100 % milk fat solids and maybe salt. That’s it. Period. Only a margarine or a butter spread should have anything else mixed in. Butter is all milk fat, salt and churning there shouldn’t be any other ingredient in butter. Other wise it’s a butter spread and not real butter. Why is there palm anything in real butter? Shouldnt be there. It's not in the butter but in the cow feed according to the report. Consequently would affect the cow's milk I guess. |
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Post by catmom on Feb 25, 2021 18:19:53 GMT
I noticed it too but didn’t think much of it.
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Post by workingclassdog on Feb 25, 2021 18:32:17 GMT
Oh dang.. in Colorado here.. and noticed it.. for the last six months to a year. I thought it was me or a brand?? ummmmm..
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milocat
Drama Llama
Posts: 5,437
Location: 55 degrees north in Alberta, Canada
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Post by milocat on Feb 25, 2021 19:51:20 GMT
Never noticed but I don't have any butter out at room temperature and we don't eat bread. I just take it straight from the fridge to the pan when I use it.
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Post by littlemama on Feb 25, 2021 20:04:06 GMT
Im not Canadian, but I have noticed in the past month or 2 that the butter is firmer than usual.
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Post by Darcy Collins on Feb 25, 2021 20:06:04 GMT
I haven't noticed any difference in our butter - we use Kerrygold if people are looking for a brand that's soft at room temperature.
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quiltz
Drama Llama
Posts: 6,708
Location: CANADA
Jun 29, 2014 16:13:28 GMT
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Post by quiltz on Feb 25, 2021 20:40:44 GMT
Ugh YES! I leave blocks and blocks of butter out overnight for making buttercream in my cake studio. And I STILL have to microwave it to soften it up enough to not kill my mixer whisk. FYI --- Wholesale Club has the Neilson Butter, salted & unsalted for $3.47/454g Limit of 50 lbs. |
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The Birdhouse Lady
Drama Llama
Moose. It's what's for dinner.
Posts: 7,175
Location: Alaska -The Last Frontier
Jun 30, 2014 17:15:19 GMT
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Post by The Birdhouse Lady on Feb 25, 2021 22:00:41 GMT
I have noticed it too!! I buy my butter from Costco.
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Post by cmpeter on Feb 25, 2021 22:32:15 GMT
Dh was just complaining about hard butter. I told him it was just because it’s cooler...then all this news turns out to have proven me wrong. :-)
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Post by AussieMeg on Feb 25, 2021 22:48:49 GMT
Ah, that explains the interview I heard on the radio yesterday with a Canadian woman, I think she was a chef or cook (can't remember her name) and they were talking about hard butter. I missed the start of the interview, so I wasn't sure why the topic of butter had come up.
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Post by littlemama on Feb 25, 2021 23:13:17 GMT
Butter should be 100 % milk fat solids and maybe salt. That’s it. Period. Only a margarine or a butter spread should have anything else mixed in. Butter is all milk fat, salt and churning there shouldn’t be any other ingredient in butter. Other wise it’s a butter spread and not real butter. Why is there palm anything in real butter? Shouldnt be there. It isnt in the butter, it's in the cows. |
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,444
Location: Fergus, Ontario
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Post by cakediva on Feb 25, 2021 23:22:49 GMT
Ugh YES! I leave blocks and blocks of butter out overnight for making buttercream in my cake studio. And I STILL have to microwave it to soften it up enough to not kill my mixer whisk. FYI --- Wholesale Club has the Neilson Butter, salted & unsalted for $3.47/454g Limit of 50 lbs. Damn! I have no car until Monday - but I'll be running to Mississauga for a supply pickup, so I'm going to hit there on my way home. Thanks! |
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Post by leannec on Feb 25, 2021 23:24:29 GMT
It's definitely the case for me ... I rarely use butter these days ... might pick up some raisin bread this weekend though because I love butter on that!  |
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Post by bothmykidsrbrats on Feb 25, 2021 23:52:52 GMT
Hard butter here in SoNV too. It started the same time I got a new butter dish, so I wrote it off as that. I've tried Clover, Lucerne, and Land o Lakes and they are all the same weirdly solid at room temperature consistency, which convinced me even further it was my butter dish... until now.
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Nanner
Drama Llama
Posts: 5,969
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Post by Nanner on Feb 26, 2021 14:28:49 GMT
Yes! I've noticed it too. I thought it was just my imagination!
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Post by iamkristinl16 on Feb 26, 2021 15:22:17 GMT
I switched back to butter about two years ago, and I’ve noticed this too.....I always have a small dish that sits out, and you can’t even spread it for sandwiches without tearing the bread. Same. My stepmom always used butter when I was a kid and I thought it was soft and easy to spread. Ours is always hard except in summer. Not only is trying to spread hard butter annoying, you end up using more of it than if the butter was soft. |
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Post by iamkristinl16 on Feb 26, 2021 15:27:30 GMT
Butter should be 100 % milk fat solids and maybe salt. That’s it. Period. Only a margarine or a butter spread should have anything else mixed in. Butter is all milk fat, salt and churning there shouldn’t be any other ingredient in butter. Other wise it’s a butter spread and not real butter. Why is there palm anything in real butter? Shouldnt be there. It isnt in the butter, it's in the cows. It sounded like it could be both, based on the article. |
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Refupea #1142
