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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I’ve really enjoyed your series of posts on butter, Kimi! I occasionally make my own with the raw cream I buy locally, but, truth be told, while it’s a simple process, it’s a bit of a pain. Especially since I also soak my grains and seeds, make everything from scratch, and do cultured vegetables and kefir. Making butter regularly was just too much. Until you wrote about it, I had NO IDEA I could buy organic, pasture-fed, cultured butter in stores. The cultured part is especially important to me. Thanks to you, I picked up 8 oz of Kerrygold and 8 oz of Organic Valley today (both cultured) at Whole Foods today. I was pleased by the price, because it’s the same as making my own with a lot less work. (1 qt of raw cream costs $8, and I only get 1 pound of butter out of it) So no apologies necessary for the butter posts. Count me as a thankful reader! 🙂
The prices seem to fluctuate a lot from state to state! Our raw cream is $2.50 a pint (which makes about 7ounces of butter) and Kerry Gold is 8oz of butter for $6.50.
Alison,
I am glad that it was of service. 🙂 I totally understand how one thing, like making butter, while simple in itself, can be the straw on the camels back, and be to much. (Or, just never get done).
That is the only problem with butter buying, that it isn’t raw, but other than that, it is a very good product, which makes me feel so happy! It has so many good properties in it and makes my cooking taste so much better.
Good for you and good tasting? I’ll take it. 😉
Okay Kimi- you ROCK!!!!!!!!!! I tried the Kerrygold. YUMMY!!!!!!!!!!!! It was like bread what?!?!?!?!? I can remember as a kid someone at school eating the pats of butter off the lunch trays and I thought how disgusting. I could so be that person now. I have seen the Kerrygold but just never tried it. Fabulous! Thanks for so many great recipes.
Lord Bless!
SuzeQ
I’m also enjoying the posts on butter Kimi. I’m seeking to lose weight while doing so via lifestyle change not going on a diet and one thing I refuse to live without is butter. I’d initially learned of making my own so that was the route I’d planned on going and will still try however it is a blessing to know that there are better options out there to purchase as well.
I am enjoying them too!
Kimi-
I have never made ghee, but I have several recipes that call for it. Do you use the salted butter or the unsalted cultured? Does it make a difference? Thanks!
Hey Kimi,
You won me over to Kerrygold with your first post on butter. I tried it and greatly enjoyed it. I am just trying to make it stretch, but $2.49 at Traders for 8 oz isn’t too bad. Thanks for the research! I will be posting a link!
Valerie,
That’s a great question. I always use the salted, just because that’s what we always have on hand. So, I haven’t tried using unsalted before. The salted has worked great for me. 🙂
Lindsay,
I know what you mean. We also have to try to stretch our butter. Joel and I both love it, so we have to be careful. I am glad that you like it though! It’s so fun to be able to share favorite things and have other people like them too!
Hi Kimi,
I also really appreciate all the great info about butter, though it does make me feel a bit disappoointed about what I am able to buy.
The cost of raw milk/cream here is to prohibitive to buy it for the purpose of making butter (though we do drink it). My raw dairy sells a 1/2 lb of pastured, raw butter for (get this)– $8!!!! That’s $16 a lb! (Obviously, I do not buy this!)
In the stores up here, even regular organic butter runs $8 per lb, and I’m sure that it’s only partially grass fed and not cultured or raw. Sigh…
Currently, I buy the organic butter at Costco (whenever I visit the US- Canada doesn’t have it). I know it’s not the best, but we don’t have anything like Kerrygold up in Canada. My basic thought is that it’s affordable, and at least we are avoiding the heavy toxins that go along with conventional butter.
You’ve got me intrigued by the Kerrygold now, though, so I may pick some up from Trader Joe’s next time I’m down. Thanks for getting me thinking more about it!
How do you find someplace that sells that butter? We don’t have Whole Foods in Mississippi… just Kroger and such…. I tried emailing them and asking but they never responded to me.
I ordered it from amazon.
They have it at Sam’s Club.
Watercolor,
I am not sure, but I do know that another reader mentioned that they had been able to get this info from their website. Are you going to the website that is specifically for the US? I didn’t know it at first, but they have a separate one for the US.
http://www.kerrygold.com/usa
hope that helps!
I think I am going to have to make a special trip to Trader Joe’s to pick up some Kerrygold – you’ve convinced me! I could also go to Whole Foods, but Trader Joe’s is walkable from my house – which I might need before slathering my new butter on my (first batch!) of homemade sourdough bread. . . Of course, it’ll be difficult for me to ignore their dark chocolate pistachio toffee while I’m there, one might fall in my basket . . . 🙂
Best,
Sarah
Kimi, would love to hear your thoughts on making homemade butter from raw milk? Have you ever tried? How would this compare to Kerrygold in your opinion? This could be a separate post in and of itself…but only if you have the time. 😉 Thanks dear!
Lindsay,
I never actually made my own butter from raw milk for the simple reason that I would drink it all! I didn’t really like skimming my milk (though I probably could have considering that many of my jars were literally half cream!), but I liked to drink the milk whole. Sono would sometimes make her own raw butter, but it was very expensive because our source for milk was on the upper end of price (and quality, thankfully). I think she would sometimes feed her skim milk to the dogs, rather than drink it. So she used a lot of Kerrygold as well.
So, in the end, I think making your own butter is great, it just never really worked in my budget to use my raw milk for it.
If I only had a cow… LOL And if I could only have dairy again…..
Do you know if all the wonderful “butter benefits” are destroyed or reduced by baking with it? I’m trying to figure out if I bake with the Kerrygold or use it topping vegetables and breads and such. If it does diminish the benefits would it be more cost effective to use regular organic butter for baking? Just trying to get the most bang for my butter buck!!!
Hi Kimi,
Just read your two posts on making ghee. I also just returned home from our local health food store with our first bottle of cod liver oil. Now, if our budget was sky high I most definitely would’ve ordered the fermented clo with butter oil. At this point in time that’s not going to be working for us. So I was thinking… if I made ghee with Kerrygold and then took an amount with our clo… would that be similar? or ridiculous? 🙂 If you think that idea might not be too bad, how much do you think an adult should take? or a child? Husband and I will be taking 1 tsp. a day of clo and our little ones I’m planning on giving 1/2 tsp. a day. I know you aren’t a doctor, just looking for your opinion! 🙂 What do you think! I’d love to hear back from you! Thanks Kimi! Erin
Erin’s question is a fantastic one, as I am on the GAPS diet and have yet to swallow the price of Fermented Cod Liver Oil with Butter Oil. Right now I am simply taking 25k IU of Vitamin A once every 2-3 days…from fish, not the Vit A precursor. I’d been taking fish oils for a couple months before I began GAPS, so it has been very easy for me to ramp back up on the oils…I have an intuitive feeling for it all and just go with it. I’m at Stage 2 of the Intro Diet and started craving ghee, like CRAZY. I had made it before the diet and didn’t like it…so I knew my body had shifted to a better state. I made some in the oven and have been having 1-2 teaspoons for 3 days and just blogged about it.
Anyway, I just want to second Erin’s question!! Will just plain CLO with ghee work…or does it need to be at least Fermented CLO and just couple it with the Ghee instead of going to the expense of butter oil.
Thanks!
fyi-Green Pastures butter oil is raw-ghee is heated-both good but different
Beautiful! I made ghee recently with the generic (Trader Joe) brand organic butter sold at Trader Joe’s and it also turned this beautiful dark yellow color. I’m not sure what the price difference is between Kerrygold and the generic organic butter, but thought that might be helpful for those who shop at TJ’s. At my store this butter and the Kerrygold are stocked right next to each other.
I just recently started making clarified butter for health reasons, and now that I see how easy ghee is to make I’ve all but quit buying margarine. I do buy one for butter spread for the kids, but I am considering dropping that as well, because I have begun to mix ghee with good olive oil to make a spreadable topping for bread. This mixture is great to cook with, and it tastes great on food.
Thanks for the article and the generic Trader Joe’s butter tip!
Does raw cultured butter work to make ghee? Do you know? And does it last as long and taste the same?