Before I go further I encourage you to check WIKI for an in depth discussion regarding butter. But so as not to bore everyone suffice to say “butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spread able consistency at room temperature, and melts to a thin liquid consistency when heated,” That quote is taken directly from the WIKI page as I couldn’t have said it better if I tried!
Kerry the Irish
Kerry the Irish
|The Dubliner that started all of this!|
When I stumbled upon the butter in my local grocers, I ran home in sheer delight to cook my Patty Ann squashes and mini-zucchinis with it and would not be disappointed!
|Preparing the squashes|
|In the pan with the mini zuchini|
|The butter and sea salt is all the magic needed|
You have already guessed no doubt that Kerrygold hails from the ‘Island of 40 shades of green’ as Ireland is frequently referred to. Kerrygold also has its own website. The website is quite thorough and rather incredible as they really attempt to share a piece of Ireland with you so I encourage you to visit it! Kerrygold Butter is made by a cooperative of farmers and dairy creameries in Ireland and comes both salted and unsalted.
|Ok so I started using before I took the picture! YUM|
The cows are grass fed (and we all know what Ireland looks like). They produce the sweet, rich milk , which makes the butter taste silky and creamy. The rich intense grass creates a butter with a high beta-carotene content and gives the butter a healthy, golden yellow glow. It’s a great all-purpose, European-style butter that leaves no question that you will use this butter again and again! It also has a high butterfat content and as we know the less water, more flavor! The Ghee that you make from this butter is intense and nutty to taste soon to be a staple in your pantry!