Amul Salted
Anchor Salted, Unsalted
Animal Farm
Berkley Farms Salted, Unsalted
Breakstone's Salted, Unsalted
Cabot Salted, Unsalted, Whipped Salted
Celles Sur Belle
Challenge Dairy Salted, Unsalted, European Salted, European Unsalted, Whipped Salted, Whipped Unsalted
Clover Stornetta Farms Salted, Unsalted
Crystal Farms Salted Sweet Cream, Unsalted Sweet Cream
Danish Creamery Salted
Darigold Salted, Unsalted
Finlandia Salted, Unsalted
Fond O Foods Allgau German Butter Unsalted
Hiland Salted, Unsalted
Horizon Organic Salted, Unsalted
Humbolt Organic Salted, Unsalted
Kalona Super Natural Salted, Unsalted
Kate's Homemade Butter Salted, Unsalted. Sticks & Tubs Available
Keller's Salted, Unsalted, Salted Whipped
Kerrygold Salted, Unsalted, Naturally Softer Irish Unsalted Butter Tub, Reduced Fat Irish Salted Butter Tub.
Land O Lakes Salted, Unsalted, European Salted, European Unsalted, Salted Whipped, Unsalted Whipped
Meyenberg Goat Milk Salted European
Prairie Farms Salted, Unsalted
President Unsalted, Salted, Sea Salt
Straus Family Creamery Organic European Salted, European Unsalted
Tillamook Salted, Unsalted
Lurpak Salted, Unsalted
Organic Valley Cultured Butter, Salted, European Unsalted, Pasture
PastureLand Sea Salt, Unsalted
Plugra Salted Tub, European Salted, European Unsalted
Smjor Icelandic Butter Salted, Unsalted
Umpqua Dairy Sweet Cream Salted, Unsalted Sweet Cream,
Vermont Creamery Salted European, Unsalted European
Wild Harvest (Organic) Salted, Unsalted

When I was a kid there was a dairy right down the road. The cows were Guernseys not Holsteins. They were fed corn silage and hay. They don't have near the amount of milk that holsteins have but twice the cream. We would skim cream off and put it in a quart jar. Just shake it to make butter. The cream that didnt turn to butter is butter milk. Tastes nothing like what they sell in grocery stores. Best biscuits and pancakes are made with that stuff.

They put olive oil or whatever in commercial butter to make it spread better for people to lazy to warm it up a bit.

you can buy 100% butter here in any grocery store. it tastes fine to me

Haven't made butter in 45(?) years. My grandfather had a dairy farm and when we were kids we got fresh milk right out of the milk tank. My mom would skim off the cream and put it in an antique glass churn with a hand crank. I don't recall if anything else was added, maybe salt. Been a long time.

Every store I've been in down here sells butter. It looks like this.

https://www.walmart.com/ip/Great-Value-Sweet-Cream-Salted-Butter-16-oz/132893363?athbdg=L1600

Same here , think jerseys milk has more cream , not sure been years since I got good Guensey milk.
I get holstien milk when I can from certain small farmers.

Make your own.Its easy.

several options for real butter here

we actually still have a anti margarine law but no store pays attention to it

it is Illegal in WI to sell colored Oleo aka margarine

at walmart there will typically be about 200 sq feet of space given to Margarine with 50+ useless to me products and about 3 square feet to actual butter where there will be 2-3 options

I only use butter , lard , peanut and olive oil

That's the butter we buy. We mostly cook with lard. We both just had our cholesterol checked and we both had low cholesterol.

Keith

So peanut oil is better then veggie ? Bet

So peanut oil is better then veggie ? Bet

Just make a road trip to Wisconsin and you will solve your problem.

This is what we use, only 2 ingredients cream and salt. My wife works at the plant where they make it. It is sold under at least a dozen brand names but this is their brand. This butter has won lots of awards for it's quality and taste.

They don't happen to have little butter making machines you can just add ingredients to and make butter do they ?

It’s easy Wolfie. In its simplest form. Get a qt mason jar and a pint of cream. Let it come to room temp ( makes it happen much faster). Add a little salt if desired. Start shaking. When it separates into butter, stop shaking. Pour off buttermilk for other uses. Wash butter in cold water. Keep washing until all buttermilk is removed. Kneed it by hand under the cold running water. Then let it drain and put it in a storage container, bowl etc. no refrigeration needed if used in a reasonable amount of time. Month or so. Otherwise refrigerate if it makes you feel better. It will get hard.

If you want to do it more frequently invest in a churn. Places like Lehman’s have them in various sizes. They will also have water bath storage crocks and butter molds.

If you want cultured butter and buttermilk let the cream sit at room temp for a few day to a week then do the same process. The buttermilk will be bitter and taste more like the buttermilk from the store. It is cultured.

Wolf put in in a jar and tape to the rocking chair and rock. Or shake it but rocking is easier.

Flies will eat crap, but they won't touch margarine. That should tell you everything you need to know about margarine. Margarine is one hydrogen bond away from being plastic. It's some of the worst stuff you can put in your body. I went to culinary school for desserts and pastries, used thousands of pounds of butter over the years, margarine isn't allowed in a commercial kitchen that actually cares about its products.

..... What about my brass tumblers

..... What about my brass tumblers

Using a stand mixer

Wolfie, I got around to making some butter today. My pictures suck. I basically do exactly what the guy does in the video.

Starting it out in the kitchen aid.


What it looked like after I took it out of the mixing bowl.



Finished product. Yum yum. Quart and a half of cream gave me shy of 1.25 pounds of butter and another approximately 1.5 cups of buttermilk. We will be using the buttermilk for making waffles tomorrow.