What’s the algorithm for choosing a butter from the like 20 options at that grocery store?
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* Only unsalted (I control salt)
* Only ingredient is cream (no "natural flavoring")
* If I'm baking: ~82% butterfat
- If sweet: sweet cream or mild cultures (Kerrygold, Challenge)
- If savory: cultured (Président)
* If cooking/raw: 84+% butterfat, cultured (Straus, Vermont)
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For eating raw, you mean? If you buy high-butterfat butter, it's soft even at fridge temp. For spreading on toast or something, I just spread it cold and then top with some crunchy finishing salt.
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No, but I want to. :)
For eating raw, I like the *really* intense cultured stuff, and it tends to be too expensive to buy regularly.