I promise that my glut of posts on butter will soon cease. But I couldn’t help but post yet another post on Kerrygold butter. After realizing that Kerrygold was even better than I thought, I decided to make ghee out of it. WOW! I am astounded at the rich color it has (you can compare it’s color to my ghee post, which was made out of Organic Valley’s Pasture butter). It really looks more orange than yellow. A very deep yellow, to say the least. And no, there is no dye in this product. My picture’s don’t even do it justice. I believe the color is from the high Vitamin A content, which is why getting a butter with good color (and no dye) is vital.
In case you hadn’t heard, butter is not supposed to be white!!!! That is why margarine has always been dyed yellow. It was trying to mimic how good butter looked. And this is a good butter.
And, of course, this is a wonderfully tasting ghee. No surprise there, since it is also a wonderful tasting butter straight out of the package.
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