Comments on: Real Butter and Unsalted Or Salted

By: Lwanda Okello

Lwanda Okello — Mon, 03 Oct 2011 16:05:14 +0000

I’m looking for butter that was made in the 1970s. Not the greese they sale as butter today. Can you help.

By: Heather

Heather — Mon, 13 Dec 2010 13:28:57 +0000

I use real butter for cooking for the same reasons; it’s real and it tastes a lot better! I tend to go for unsalted butter when doing any type of cooking, that way I am not adding extra salt to my food. We do use margarine (non-hydrogenated) for toast etc…

By: Tamy ~ 3 Sides of Crazy

Tamy ~ 3 Sides of Crazy — Sun, 01 Nov 2009 05:55:20 +0000

Long story short, I soooooooooooooooooo agree!!

By: Karen

Karen — Sat, 31 Oct 2009 08:25:29 +0000

I always buy salted butter.

According to the Darigold website there is approx
1/2 teaspoon of salt in stick of butter
so I adjust from there.

http://consumer.darigold.com/all-about-butter.html

By: PaulaK

PaulaK — Fri, 30 Oct 2009 15:39:31 +0000

I’ve used butter my whole life and love it. I usually don’t use alot but a little goes a long way for taste. The weird thing is my 2 daughters like margarine even though they did not grow up with it.

By: Amanda

Amanda — Fri, 30 Oct 2009 11:25:44 +0000

I use salted for savory dishes and unsalted for baking. I will admit that I still buy Blue Bonnet Light margarine for spreading on toast and rolls, only because I always have. I’ll have to look at the store and see what the difference is for spreadable butter. I always have both kinds of butter in my fridge, more unsalted than salted, because I bake a lot

By: Rita @ Creatively Domestic

Rita @ Creatively Domestic — Thu, 29 Oct 2009 20:52:44 +0000

I JUST had this internal debate when I found some butter on sale, and I’m glad you addressed it. I had been buying unsalted, but now I won’t get too stressed about it. Love the new look of your site!

By: Elisa

Elisa — Thu, 29 Oct 2009 11:06:21 +0000

We use all butter here and most of the time it is salted. You have to watch because some brands of unsalted butter have an artificial flavoring added to it. As far as spreading it, we always have a stick left out room temp. just for that.

By: unfinishedmom

unfinishedmom — Thu, 29 Oct 2009 01:36:54 +0000

Yep. I’m pretty much a butter girl too. I cook with it and bake with it. We do use a soft margarine for toast, but only one that has no trans-fats. I only buy unsalted butter. I think it gives me more control of how much salt we eat if I use unsalted butter.

I’m curious for those who only use butter, how do you cope with the “hardness factor”. As in butter being too hard to spread on toast or biscuits?

By: Lynn

Lynn — Wed, 28 Oct 2009 22:54:12 +0000

@niki, I have dealt with food allergies so I know what you mean. In your case I can see why margarine is the best choice and better than nothing. I would not cook two ways either for that. So, don't feel bad about using it.