Whutz "butter solids"?

Forty Rod · October 18, 2006, 07:17:15 PM

Never hard of 'em before, but came across some in the store. Didn't buy any 'cause I wasn't sure just wha I'd be bringin' home.

Delmonico · October 18, 2006, 07:26:45 PM

Don't have the foggiest what one would do with them, but it is the solid material left over when you clarify butter. Besides being fancy, butter used to be claified to make it last longer with out spoilage. The Ghee used in Indian (Inda) cooking is just clairifed butter.

Sounds like someone has found another market for scraps. Bet the neuter-triss-ionests have some ill it will cure.

River City John · October 18, 2006, 10:45:41 PM

"Butter solids". . . .isn't that just another name for cholesterol?

Forty Rod · October 19, 2006, 01:05:27 AM

They sell whatever it is in one pound blocks at Sam's Club in the refrigerator section.

Delmonico · October 19, 2006, 09:00:20 AM

Ya got me curious, my project today is to try and find out what the heck they do with them, this is new to me. I bet the root is kind of like chicken wings, get everyone wantin' the scraps and then sell them for more than the good stuff.

Silver Creek Slim · October 19, 2006, 09:30:37 AM

Melt some butter in a saucepan on yer stove. You will so a yellow liquid and yellow-white "solids". The yellow-white "solids" are the butter solids they are selling.

Slim

Buffalo Creek Law Dog · October 19, 2006, 09:41:56 AM

My doctor calls it the fast food vitamin...Vitamin G.... aka "grease"

Forty Rod · October 20, 2006, 06:21:51 PM

What are they good for?

Next question: while my wife was in Ireland she fell in love with their butter. I find "Eurpeanstyle butter in the market at about 3x$ of regular butter. What makes it different? She insists it tastes more "buttery".

Delmonico · October 20, 2006, 06:37:42 PM

A bit of searching came up with nuthin' as to any practical use for it. Do you know and neuter-triss-ion-ists? If not I'll call Gopher Greases Mom.

Buy her some unsalted American butter and have here try that.

Singing Bear · October 20, 2006, 08:45:47 PM

Quote from: Forty Rod on October 20, 2006, 06:21:51 PM
What are they good for?

Next question: while my wife was in Ireland she fell in love with their butter. I find "Eurpeanstyle butter in the market at about 3x$ of regular butter. What makes it different? She insists it tastes more "buttery".

American milk is pasteurized, homogenized and whatevers. Basically we drink "dead" milk. Milk in the UK is processed differently. Sorry can't say for sure what it is, but it leaves the milk very rich and creamy. So rich it's actually yellow instead of white. We drank a bunch if it when we visited UK a few years ago. Couldn't get enough. Even went to a couple of tea houses where they serve clotted cream and scones. Oooooooooh....fond memories, that one.

Chime in, whomever knows more. My 2 cents is woefully inadequate.

Delmonico · October 20, 2006, 10:35:59 PM

They may accually churn it from fresh cream rather than soured cream. It also may be that they feed a lot of carrots, turnips and other such vegatables.

Mogorilla · October 22, 2006, 07:33:46 AM

I also believe European style butter contains living cultures, like yogurt, giving it a very distinct flavor.