Confession: I do not love raw butter

[UrbanSimplicity]

and I LOVE butter - we use kerrygold or organic valley pastured butter. and we can get affordable raw butter from a farm that delivers to the city - I LOVE their raw milk, raw cheese, raw yogurt, raw cream.......and I so want to love the butter!

Anyone else find that raw butter has a strange and fairly strong flavor?

[JessicaS]

I thought it was amazing-good. Is yours salted at all? I noticed mine didn't have salt and when I added just a bit it was AMAZING on food.

[UrbanSimplicity]

i've tried the unsalted, salted and cultured/salted!!!

[Kelilah]

My husband doesn't like it either and we both love butter. I like the raw butter flavor - it's like a sharp cheese, sort of - but he hates it. So we stick with good butter from the store and just drink raw milk; I put the cream in my coffee or whip it to go on desserts or whatever.

[JessicaS]

Maybe ask them about it?

I didn't try the raw butter plain but we did eat it on bread, pasta and other things.

[lil_earthmomma]

I hate it too.

It think it tastes like yucky bad cheese.

[AJP]

I haven't enjoyed any of the raw butter I've been able to buy. It's tolerable, but only just. But when I got a cow and was able to make my own from very fresh cream, it's totally different, completely delicious. It takes a lot of cream to make butter, so my guess is that places that sell raw butter probably are using cream that's aged (in cold storage) for longer in order to accumulate enough to make it economically efficient to make butter, giving the cream enough time to get stronger tasting from the native organisms, and also maybe the butter is stored longer after it's made before it ends up at your house. Raw butter gets cheesy or ripe pretty quickly, IME, even stored at refrigerator temps, especially if it's not salted (salting slows that down somewhat). We make butter, lightly salt it, then store it in the freezer, only keeping about 1/2 lb. at a time in the fridge, and it is so much better than any raw butter I've ever bought.

[CrunchyChristianMama]

It took a while for it to grow on me. Now when I come back to it after being away on vacation for a while or something, I have to re-get used to it. My DD on the other hand likes to eat it by the spoonful.

[Brown Lioness]

My hubby hates it too cause he says it tastes like stinky cheese and i only like it when its "new". I dont like the stinky cheese thing that it gets after a while too, lol. But i LOOOOVE my Kerry Gold, lawd lol.

[UrbanSimplicity]

ok, i think i am going to use the cream being delivered tomorrow to make butter and see the difference. i'll update soon!

[gardenmommy]

I think it is an acquired taste. I grew up with it, my children are growing up with it, and we like it. DH on the other hand, has had to get used to it. He doesn't mind it now, but initially, he was resistant to it. Several of my friend do not like it either, from different sources. If it is particularly strong, I use it for baking or cooking (I'm sure that's awful, since it probably destroys all the good raw stuff, but I have more than I could possibly use.).

[blueridgewoman]

Not a fan here either, and I have like 5lbs of it (at $9 a lb, no less) sitting in the freezer- Jersey milk, grassfed, no grain, no drugs or hormones, cultured, and raw. Best butter EVER and I'm not a fan.

[Aubergine68]

I have had some I liked, some I didn't , that others made.

When I make my own in the blender -- oh yum!

I get around a third-half cup and still have a pint of fresh buttermilk left over.

[Birdie B.]

Oh, I'm so glad I'm not the only one!!! I was so proud of the butter I was buying from a local dairy: local, grass-fed, raw, the whole 9 yards. But it tastes so cheesy! And the cheese taste just got stronger and stronger - yuck! i thought it was just me, though.

[kaleidoscopeeyes]

Didn't like it at all! I've only tried one brand, Organic Pastures, but blech. I don't even think I finished what I bought. And at $6 for a 1/2lb, I'm not willing to be any less than thrilled with the stuff. I switch off between Kerry Gold, Organic Valley and a few other artisan butters...all pasteurized, all delicious.

[lactivistmama]

I like raw butter, but I cant stand to cook with it, It smells aweful!!

[~Boudicca~]

subbing.

I've only ever had raw butter that I made myself, and it is the BEST! Creamy dreamy heaven.

Keep us posted with your results!

[ramlita]

It really does get gamey pretty quickly!
When it first starts to get strong, and we don't like it for cooking eggs/etc, somehow we still love it on popcorn! It's like we're programmed to like a stronger flavor on the corn, (along with the bright yellow color, eh?) The kids also coat it with nutritional yeast

When it gets to that next stage of strong-but-not-yet-rancid, I discovered that putting plenty of it in my chocolate pudding recipe makes it amazing! Somehow it adds delicious dimension to the chocolate flavor. I stir it in when the pudding is done cooking, but still hot enough to melt it in.
I try not to cook our raw milk whenever possible, but some weeks we fall behind and it starts to get gamey itself, and pudding makes perfect use of it before it turns gross.

[jeminijad]

I've had some taste almost fishy. Odd, because I love love love the creamy raw Jersey milk.

I use pasteurized butter, because we use so much and in cooked applications that I can't justify paying for the raw when we don't enjoy it that much anyway.