Confirmation bias or actually better

[TankTop5]

I was just vacationing in a part of Colorado that has a very large Amish community. Figured I’d pick up a few things on my way out of town and grabbed a huge roll of Amish butter. This stuff is like crack, way creamier and more flavorful than even Kerrygold. I may have to drive 3 1/2 hours just to buy more.

 

[mtrycrafts]

Well, hard to say as you have tasted it and mentally compared to what your memory is of others you used.
And, even then, it is a matter of likes, isn't it. Seems it is different from others you tried in the past. But since it is different will it be still taste better to you over time?
Will it be worth driving 3 1/2 hours, one-way or total is a personal decision. Easy for me without a taste test even, no thanks.

 

[highfigh]

Well, hard to say as you have tasted it and mentally compared to what your memory is of others you used.
And, even then, it is a matter of likes, isn't it. Seems it is different from others you tried in the past. But since it is different will it be still taste better to you over time?
Will it be worth driving 3 1/2 hours, one-way or total is a personal decision. Easy for me without a taste test even, no thanks.

What do you use instead of butter, various oils?

 

[TankTop5]

Well, hard to say as you have tasted it and mentally compared to what your memory is of others you used.
And, even then, it is a matter of likes, isn't it. Seems it is different from others you tried in the past. But since it is different will it be still taste better to you over time?
Will it be worth driving 3 1/2 hours, one-way or total is a personal decision. Easy for me without a taste test even, no thanks.

Definitely not driving 3 1/2 hours one way for more, but it is significantly better than any other butter I’ve ever had. Hard to explain but the texture is different and much creamier with a little flavor I can’t identify. AI said they use grass fed cows with higher fat content milk and still hand churn the butter. If you ever pass by an Amish community, I highly suggest you find one of their stores and stock up, worth a detour if you’re relatively nearby.

 

[m. zillch]

Run a double blind taste test to answer the thread's stated question. Have someday else prepare small test samples to compare on a plate and then leave the room before you, the taster, enter it.

P.S. I'd think it would be trivially easy for a manufacturer to manipulate the taste/texture of two butters which actually are the same by varying their salt content or whipping one (partly) yet not labeling it as whipped.

I use margarine largely because the immediate softness straight out of the frig is more important to me than differences in taste.

 

[mtrycrafts]

What do you use instead of butter, various oils?

The cheap stuff. Actually I have a large 45 oz. Blue Bonnet in the fridge that last a long time, for corn on the cob, not on toast, just jam. Some bread or roll. Wife uses her butter, but has to be outside so it can be spread. More stuff on the counter.

 

[mtrycrafts]

Run a double blind taste test to answer the thread's stated question. Have someday else prepare small test samples to compare on a plate and then leave the room before you, the taster, enter it.

P.S. I'd think it would be trivially easy for a manufacturer to manipulate the taste/texture of two butters which actually are the same by varying their salt content or whipping one (partly) yet not labeling it as whipped.

I use margarine mostly because the immediate softness straight out of the frig is more important to me than differences in taste.

If it has that much fat what you seem to indicate by description, I'd rather not. I need to stay away from fat as much as possible.
I can enjoy the ones with less as I am not that picky at all. But, interesting to know

By the way, even if you pick that butter in a DBT, it is different enough by description, then it is a matter of likes. Nothing wrong with that.

 

[mtrycrafts]

...

I use margarine largely because the immediate softness straight out of the frig is more important to me than differences in taste.

One of my reasons.

 

[Verdinut]

The cheap stuff. Actually I have a large 45 oz. Blue Bonnet in the fridge that last a long time, for corn on the cob, not on toast, just jam. Some bread or roll. Wife uses her butter, but has to be outside so it can be spread. More stuff on the counter.

You don't necessarily have to keep butter outside. You could use a French butter crock (See the Amazon link below), but I just put the desired quantity of butter in the microwave oven at its lowest heat setting for 35-40 seconds. The timing can be adjusted for the quantity warmed up. Just try that and you might not return to margarine.

I don't use margarine because it's not a natural product, and not recommended by honest physicians or nutritionists. Some even contain nickel.

Amazon.com