"Vox Humana" > wrote in message
...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > "Kim" > wrote in message
> > > om...
> > > > I read the best baking butter is the firmest butter. I am comparing
> Land
> > > > O'Lakes and Breyer's (?).
> > > >
> > > > Land O'Lakes has more yellow coloring and is ridgedly firm even at
> room
> > > > temperature.
> > > >
> > > > Breyers seems to act more like a butter I recognize. It softens as
it
> > > warms
> > > > to a really soft, oozy, consistancy. It also has less yellow
coloring.
> > It
> > > > also costs more. I Breyers better for baking?
> > >
> > >
> > > Butter is butter. It doesn't have coloring added. Butter does vary
in
> > the
> > > amount of water it contains with some premium and imported brands
being
> > > lower in water and quite a bit more expensive. I haven't noticed a
bit
> of
> > > difference between brands of domestic butter when it comes to baking.
> I
> > > use Land 'o Lakes, store brands like Kroger's, and butter from Costco
> and
> > > Gordon Food Service. It's all the same to me. The US Department of
> > > Agriculture sets standards for butter. You can read all about it he
> > > http://webexhibits.org/butter/grades.html
> > >
> >
> > Butter might be butter -- but Amish Butter tastes like butter of my
> > childhood. [I've churned a few, but not many -- my little arms wore out
> my
> > grandmother's patience ...]
> > I try to purchase it whenever I can, which is about 3-4 times a year
when
> I
> > get to the market that sells it. It comes from Ohio.
> >
> > I use the ordinary butters for baking, mostly Costco's different brands
of
> > salted and unsalted. It still doesn't compare in taste to butters I
> remember
> > in Europe either in the 70's & 80's.
>
> The USDA standards for butter are based in large part on differences in
> taste. I agree that there are flavor differences from brand to brand. I
> understood the OP's question to be more of a function one: that is, are
> there differences in the melting profiles of various brands and does that
> make a difference in the baked goods?
>
> I live in SW Ohio and there are some Amish people in the vicinity. A
small
> farmer's market sells Amish baked goods close to my house. They must be
> from a line of people with poor baking skills! I bought a pie once and it
> was quite unimpressive. I have had Amish cheese from NE Ohio (Wayne
County)
> that was quite good. Where does your butter come from?
>
>

I don't have the package right now, but as I recall, it is Madison, which is
Lake Co., but there are some Madisonville's, etc in Wayne County listed.

Years ago I visited the Amish in Ohio and they welcomed me into their homes
while I was looking for some quilts. The inside of the homes I saw was poor
compared to only one Amish home that I've visited in Lancaster. I love
their butter, but I oft wonder about it due to this observation. I live in
the Shenandoah Valley VA where there are a lot of Mennonites and a lot of
quilt making going on, but I've not seen any for sale that I would say was
good quality. I wonder sometimes if the 'good ole days' were that good.

I might add that I do use Horizon Organic Butter for the table when I run
out of the Amish butter and I cannot taste a difference in it from the
common butter brands.

Dee