Restored this and gonna find out if it still works

Does anyone know where I can buy yak butter in the USA? I've looked at grocery stores and called farms can't find anything.

Thought maybe this subreddit would appreciate this. This was my Grandmother’s butter mold. I also used to have her churn also but no longer do. You would make a mound of butter and then put this over it and press the handle down and when you lifted it off, you would have a round “cake” of butter with a pineapple design on top. I have used it when making compound butters. (Pineapples traditionally mean hospitality and welcome, because they used to be rare and therefore were a premium gift from a visitor to a host. They also symbolized wealth and prosperity for the same reason).

I am trying to make Jeni’s Savannah Buttermint ice cream. She suggests using Frontier Natural Butter Flavor, but I have been unable to find that and think they no longer sell it. Apparently, butter extract will not work. Has anyone found a substitute? This question has been asked before, and butter powder was suggested, but I have no idea how much, what brand, or even how to use.

He is the love of my life,!

I dont understand. Why is it called butter?

Guys I'm an idiot I just broke my $10 butter squishy

Is this BEAUTIFULLY BUTTERFULLY

Spreadable Dairy Blend 500g basically not butter butter but really just like margarine or those healthy pro activ type butters which is more of a margarine taste?

I am a western star tub butter fan but I'm just learning recently that not even western star from Coles is a real butter.

Only mainland branded butter seems real at this point.

What other butters are "real" and does aldi have any real butter.

But yeah mainly asking if the beautifully butterfully is margarine or butter or what

I often see people labelling "European" butter as noticeably better than American butter, and this got me wondering exactly how true this is.

Perhaps people notice the difference because they buy quality brands such as Kerrygold etc while in Europe and compare this to standard American butter... or perhaps not.

So, does anyone know (anecdotally or otherwise) how true it is that butter from European countries is better than that from the USA? Specifically the more standard butters that most people buy in Europe compared to the equivalent in the USA.

I have never been to the USA so cannot compare my experiences.

This is so creamy.

I'm in Thailand. My grocery stores stock a good selection.

recently got into raw french butters, which is why the consistency of Kerrygold now feels a bit plastic-y to me. But still love the taste of Kerrygold, any recommendations?

I have about 90 pounds of salted grass-fed Costco New Zealand butter. It'll be gone in 3-4 months. You can never have too much.

Method in the comments. Swipe for serving suggestions >>

Pretty much as the title says, how can I pack the butter I made into my Kilner without any bubbles? Will the bubbles make my butter go bad faster? I’ve been doing it like this for about a month now, but wondering if it’s ok, or am I eating spoiled butter?

Colcannon is a classic, comforting Irish side dish made by mixing creamy mashed potatoes with shredded, cooked cabbage or kale.