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Default About butter.

Dave Bugg wrote:
> Bob Muncie wrote:
>
>> If that were true, why do they sell sweet or salted butter? I've
>> always assumed that the "sweet" meant the lack of added salt.

>
> "Sweet" refers to cream from milk that is not "soured"... non-soured vs
> soured cream. The terminology stems from a time ago when fresh water was
> termed 'sweet'.
>

Dave,

At least your response, makes sense.

But does that mean that "soured" cream is salty vs. non-soured cream?

Bob

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Default About butter.

Kate Connally wrote:
> John Kuthe wrote:
>> On Aug 6, 5:36 am, Andy > wrote:
>>> About butter.
>>>
>>> Preferred salted and unsalted?
>>>
>>> How do you top your toast?
>>>
>>> How do you cook your eggs?
>>>
>>> What about in mashed potatoes?
>>>
>>> And pancakes?
>>>
>>> On corn?
>>>
>>> Andy
>>> [Unsalted]

>>
>> UNsalted. I can add my own salt if need be. And in baking, salt is a
>> crucial component. Using salted butter can lead to too much salt in
>> baked goods.

>
> Only if the butter is 90% of the ingredients and you add
> additional salt. Sheesh.
>
> The amount of salt in the butter is a minimal amount
> of the total ingredients. And besides you could just add
> less additional salt. That's what I do.
>
> Kate
>
>> John Kuthe...

>
>

Kate - Sorry if you felt his (John) response was a "Sheesh" worthy
response.

Salted vs. non-salted butter really is a good topic.

Sorry if you do not see it that way.

Bob
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Default About butter.

Kate Connally wrote:

> With lots of butter. Duh! (Whatever
> is there - salted, unsalted, whatever.
> Preferably salted.) And unless I'm
> dipping the toast in egg yolk I put
> cinnamon sugar, jam, jelly, preserves, etc.
>


I'm guessing that many of us are just "Duh" to you.

Bob
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Default About butter.

Ms P wrote:
>
> "Jean B." > wrote in message
> ...
>> Ms P wrote:
>>>
>>> "Jean B." > wrote in message
>>> ...
>>>> Almost always salted, unless I decide to use sweet in something I am
>>>> baking.
>>>> --
>>>> Jean B.
>>>
>>> Sweet does not refer to unsalted or salted. Sweet means the butter
>>> is made from fresh cream. Butter used to be made from both sweet
>>> cream and soured cream.
>>>
>>> Ms P

>>
>> Sweet seems usually to refer to unsalted butter.
>>
>> --
>> Jean B.

>
> Here's some pics of sweet cream butter-salted. Sweet cream means it is
> made from fresh sweet cream.
>
> In case the links break since they're so long, go to to netgrocer.com
> and look at the butters.
>
> Ms P
> http://shop.netgrocer.com/shop.aspx?&sid=31398950&sid_guid=98b702d2-e801-4072-aba0-f456ead17e80&strid=2D462&catl0=570&hasproducts=0&f orcemenu=1&shopurl=browse.aspx&strtab=Grocery&sc=w wwNG_D1A024EE&__utma=1.910608475216264400.12495848 06.1249584806.1249584806.1&__utmb=1.1.10.124958480 6&__utmc=1&__utmx=-&__utmz=1.1249584806.1.1.utmcsr=yahoo|utmccn=(orga nic)|utmcmd=organic|utmctr=online%20groceries&__ut mv=-&__utmk=23755834&ns=1
>
>
> http://shop.netgrocer.com/shop.aspx?&sid=31398950&sid_guid=98b702d2-e801-4072-aba0-f456ead17e80&strid=2D462&catl0=570&hasproducts=0&f orcemenu=1&shopurl=browse.aspx&strtab=Grocery&sc=w wwNG_D1A024EE&__utma=1.910608475216264400.12495848 06.1249584806.1249584806.1&__utmb=1.1.10.124958480 6&__utmc=1&__utmx=-&__utmz=1.1249584806.1.1.utmcsr=yahoo|utmccn=(orga nic)|utmcmd=organic|utmctr=online%20groceries&__ut mv=-&__utmk=23755834&ns=1
>
>
> http://shop.netgrocer.com/shop.aspx?&sid=31398950&sid_guid=98b702d2-e801-4072-aba0-f456ead17e80&strid=2D462&catl0=570&hasproducts=0&f orcemenu=1&shopurl=browse.aspx&strtab=Grocery&sc=w wwNG_D1A024EE&__utma=1.910608475216264400.12495848 06.1249584806.1249584806.1&__utmb=1.1.10.124958480 6&__utmc=1&__utmx=-&__utmz=1.1249584806.1.1.utmcsr=yahoo|utmccn=(orga nic)|utmcmd=organic|utmctr=online%20groceries&__ut mv=-&__utmk=23755834&ns=1
>
>

Oh, what you say makes sense. I have just seen it used the other
way and hence, perhaps incorrectly, adopted that terminology.

--
Jean B.
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Default About butter.

Kate Connally wrote:
> Robert wrote:
>> "Andy" > wrote in message
>> ...
>>> About butter.
>>>
>>> Preferred salted and unsalted?
>>>
>>> How do you top your toast?
>>>
>>> How do you cook your eggs?
>>>
>>> What about in mashed potatoes?
>>>
>>> And pancakes?
>>>
>>> On corn?
>>>
>>> Andy
>>> [Unsalted]

>>
>> I only buy unsalted I can add salt if needed.

>
> Yeah, but it's not the same. How can you add salt
> to a slice of bread and butter? It wouldn't work.
>
> Kate
>

Sure it does. My daughter, who adores salt, sprinkles salt on
sich things.

--
Jean B.


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Default About butter.

On Thu, 06 Aug 2009 19:41:31 -0400, Bob Muncie >
wrote:

>Kate - Sorry if you felt his (John) response was a "Sheesh" worthy
>response.
>
>Salted vs. non-salted butter really is a good topic.
>
>Sorry if you do not see it that way.
>
>Bob


She really is an annoying bitch.

Lou
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Default About butter.

Lou Decruss wrote:
> On Thu, 06 Aug 2009 19:41:31 -0400, Bob Muncie >
> wrote:
>
>> Kate - Sorry if you felt his (John) response was a "Sheesh" worthy
>> response.
>>
>> Salted vs. non-salted butter really is a good topic.
>>
>> Sorry if you do not see it that way.
>>
>> Bob

>
> She really is an annoying bitch.
>
> Lou


Lou - I think Kate is a nice person. I respond to her with that in mind.

Why are you being rude?

Bob
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Default About butter.

Jean B. wrote:

> Kate Connally wrote:
> > Robert wrote:


> > > I only buy unsalted I can add salt if needed.

> >
> > Yeah, but it's not the same. How can you add salt
> > to a slice of bread and butter? It wouldn't work.


> Sure it does. My daughter, who adores salt, sprinkles salt on sich
> things.


You can try. But trying to salt buttered toast just right is a pain. It
needs just a bit of salt, too much and it's ruined.

I have a few sticks of unsalted in freezer I can us if absolutely
necessary, otherwise it's salted all the way.




Brian

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Default About butter.

Bob Muncie wrote:

> Dave Bugg wrote:
> > Bob Muncie wrote:
> >
> > > If that were true, why do they sell sweet or salted butter? I've
> > > always assumed that the "sweet" meant the lack of added salt.

> >
> > "Sweet" refers to cream from milk that is not "soured"...
> > non-soured vs soured cream. The terminology stems from a time ago
> > when fresh water was termed 'sweet'.
> >

> Dave,
>
> At least your response, makes sense.
>
> But does that mean that "soured" cream is salty vs. non-soured cream?


You seem hung up on the salt issue. Several examples of images of
packages of "sweet cream salted butter" have been posted. Are you not
convinced? "Sweet" has nothing to do with whether the butter is salted.




Brian

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Default About butter.

On 7 Aug 2009 16:51:42 GMT, "Default User" >
wrote:

>Bob Muncie wrote:
>
>> Dave Bugg wrote:
>> > Bob Muncie wrote:
>> >
>> > > If that were true, why do they sell sweet or salted butter? I've
>> > > always assumed that the "sweet" meant the lack of added salt.
>> >
>> > "Sweet" refers to cream from milk that is not "soured"...
>> > non-soured vs soured cream. The terminology stems from a time ago
>> > when fresh water was termed 'sweet'.
>> >

>> Dave,
>>
>> At least your response, makes sense.
>>
>> But does that mean that "soured" cream is salty vs. non-soured cream?

>
>You seem hung up on the salt issue. Several examples of images of
>packages of "sweet cream salted butter" have been posted. Are you not
>convinced? "Sweet" has nothing to do with whether the butter is salted.
>

It's the soured vs sour part that's an issue. There seems to be a
difference and I have no idea what it is.

--
I love cooking with wine.
Sometimes I even put it in the food.


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Default About butter.


"sf" > wrote in message
>>

> It's the soured vs sour part that's an issue. There seems to be a
> difference and I have no idea what it is.
>
> --


We use the term "sour" when things go bad or taste tart as opposed to sweet.

Commercial sour cream fits a particular definition.
Lactic acid-producing bacteria is added to cream to produce the slightly
tart, thick sour cream. Food and Drug Administration standards dictate the
butterfat content may not be less than 18 percent for products labeled as
sour cream.

Commercial sour cream may also include rennet, gelatin, flavoring agents,
vegetable enzymes, sodium citrate, and salt. Check the label if you suffer
from food allergies

From Wikipedia
Sour cream is a dairy product rich in fats obtained by fermenting a regular
cream by certain kinds of lactic acid bacteria.[1] The bacterial culture,
introduced either deliberately or naturally, sours and thickens the cream.
Though only mildly sour in taste, the name stems from the production of
lactic acid by bacterial fermentation, sometimes referred to as "souring"..


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Default About butter.

sf wrote:

> On 7 Aug 2009 16:51:42 GMT, "Default User" >
> wrote:
>
> > Bob Muncie wrote:
> >
> >> Dave Bugg wrote:
> >> > Bob Muncie wrote:
> >> >
> >> > > If that were true, why do they sell sweet or salted butter?

> I've >> > > always assumed that the "sweet" meant the lack of added
> salt. >> >
> >> > "Sweet" refers to cream from milk that is not "soured"...
> >> > non-soured vs soured cream. The terminology stems from a time

> ago >> > when fresh water was termed 'sweet'.
> >> >
> >> Dave,
> >>
> >> At least your response, makes sense.
> >>
> >> But does that mean that "soured" cream is salty vs. non-soured

> cream?
> >
> > You seem hung up on the salt issue. Several examples of images of
> > packages of "sweet cream salted butter" have been posted. Are you
> > not convinced? "Sweet" has nothing to do with whether the butter is
> > salted.
> >

> It's the soured vs sour part that's an issue. There seems to be a
> difference and I have no idea what it is.


The butter is made from cultured cream. Example:

<http://www.amazon.com/gp/product/B001HWZBQ8/ref=olp_product_details>

The "sweet" and the "salt" issues are orthoganol.

You can have:

Sweet cream salted butter.
Sweet cream unsalted butter.
Cultured cream salted butter.
Cultured cream unsalted butter.



Brian

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Default About butter.

Default User wrote:
> sf wrote:
>
>> On 7 Aug 2009 16:51:42 GMT, "Default User" >
>> wrote:
>>
>>> Bob Muncie wrote:
>>>
>>>> Dave Bugg wrote:
>>>>> Bob Muncie wrote:
>>>>>
>>>>>> If that were true, why do they sell sweet or salted butter?

>> I've >> > > always assumed that the "sweet" meant the lack of added
>> salt. >> >
>>>>> "Sweet" refers to cream from milk that is not "soured"...
>>>>> non-soured vs soured cream. The terminology stems from a time

>> ago >> > when fresh water was termed 'sweet'.
>>>> Dave,
>>>>
>>>> At least your response, makes sense.
>>>>
>>>> But does that mean that "soured" cream is salty vs. non-soured

>> cream?
>>> You seem hung up on the salt issue. Several examples of images of
>>> packages of "sweet cream salted butter" have been posted. Are you
>>> not convinced? "Sweet" has nothing to do with whether the butter is
>>> salted.
>>>

>> It's the soured vs sour part that's an issue. There seems to be a
>> difference and I have no idea what it is.

>
> The butter is made from cultured cream. Example:
>
> <http://www.amazon.com/gp/product/B001HWZBQ8/ref=olp_product_details>
>
> The "sweet" and the "salt" issues are orthoganol.
>
> You can have:
>
> Sweet cream salted butter.
> Sweet cream unsalted butter.
> Cultured cream salted butter.
> Cultured cream unsalted butter.
>
>
>
> Brian
>


Thanks Brian. You did clear that up for me. In my market, sweet cream
unsalted is what I buy. Most people (and I think volume sold) is sweet
cream salted.

The cultured sweet or unsalted is not something I see in the stores, nor
have I looked for. I guess I need to do that now that my knowledge has
been expanded.

Thanks,

Bob
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Default About butter.

Bob Muncie wrote:

> Default User wrote:


> > You can have:
> >
> > Sweet cream salted butter.
> > Sweet cream unsalted butter.
> > Cultured cream salted butter.
> > Cultured cream unsalted butter.


> Thanks Brian. You did clear that up for me. In my market, sweet cream
> unsalted is what I buy. Most people (and I think volume sold) is
> sweet cream salted.
>
> The cultured sweet or unsalted is not something I see in the stores,
> nor have I looked for. I guess I need to do that now that my
> knowledge has been expanded.


Yeah, cultured isn't common in the US. Much more so in Europe.



Brian

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Default About butter.

Default User wrote:
> Bob Muncie wrote:
>
>> Default User wrote:

>
>>> You can have:
>>>
>>> Sweet cream salted butter.
>>> Sweet cream unsalted butter.
>>> Cultured cream salted butter.
>>> Cultured cream unsalted butter.

>
>> Thanks Brian. You did clear that up for me. In my market, sweet cream
>> unsalted is what I buy. Most people (and I think volume sold) is
>> sweet cream salted.
>>
>> The cultured sweet or unsalted is not something I see in the stores,
>> nor have I looked for. I guess I need to do that now that my
>> knowledge has been expanded.

>
> Yeah, cultured isn't common in the US. Much more so in Europe.
>
>
>
> Brian
>



Thanks Brian.

The one major reason why I visit this usenet group is to learn. I had no
clue that there were other then sweet cream butters.

Thanks for the knowledge add.

Bob
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