Butta, Butta, Butta, Butta, Butter…
Better butters made from pasture-raised cows -- and usually costing nearly twice as much as regular butter -- are all the rage these days. |
Brands such as Kerrygold and Plugra have led the way. Their milky, grassy taste is irresistible, and their creamy texture a delight to spread on morning toast for a little salt lick to your cooked egg. Garden fresh veggies deserve a pat even when sautéed in your nonstick pan.
Check out some of the newer brands such as Kate’s Homemade Butter from Maine, which is batch-churned and made with sea salt. Butter of Parma may be the latest, and it comes from selected Italian farms in Parma and Reggio Emilia, areas that make a lot of cheese. So the butter, too, has that earthy essence.
If you are wondering if a pat of butter will do, a pat is just over ¾ tablespoon on average, according to a Cooking Light magazine study.