price of butter

Lidl own brand salted or unsalted is very nice and a lot cheaper

I am a WASPI too, Paddyann although we never factored it in to our pension-planning. We do pretty well overall unlike some poor souls who have never been able to have any savings and have to rely on food banks to eat.

Lurpak butter always looks strangely shiny to me. Why is that? I only have it at other people's houses.

When we lived in Africa most people used local margarine. I shudder to think what was in it because it didn't need refrigeration despite all year round temperatures of 30+ degrees C. It came in huge tubs, too, of one or two litres, like ice cream.

I bought expensive imported butter, President being one of the most common ones.

Yes aggie, I use Kerrygold; grass fed cows.

This thread illustrates so well why the hapless shopper is likely to be found sitting under a supermarket display cabinet rocking and sucking a thumb.
Trying to pin down the best nutrition advice, when experts constantly contradict themselves, has become almost impossible . My own choice is to try to stick to natural products that have not been processed. That won't work for everyone due to opinions, professional advice, and personal taste. I could go quietly mad if I start thinking about what cows might be injected with, and what they might be eating, that might be forming part of the butter on the toast with those scrambled eggs that I have just enjoyed so much, but hey, I've got to die from something!

I buy - actually OH buys - me butter from the local butcher.
He (butcher - not my OH) sources it locally and it’s perfect. Finally managed to stop OH putting my butter in the fridge by pointing out that it then takes more than twice the amount to spread when rock solid. There is only one delivery per week and when I ran out I bought an own brand with salt crystals and it was way to salty even for me. OH uses an olive oil spread but always tries to find one with the right ratio of ingredients and no butter added. I find it tastes bland but each to their own I guess.

All this talk is making me hungry so off to toast a couple of crumpets smothered in butter for my lunch!

Lurpak for spreading and real butter for cooking.

Definitely!

Oh yes, gonegirl
Great minds, maybe?

Heart wise, I think margarine is better for you.
Its complicated though, so I stand to be corrected.

Snap MissAdventure.

I think you would be hard pressed to find a spread made with hydrogenated fat, in this day and age. And most are lower in trans-fats than butter.

www.nhs.uk/news/heart-and-lungs/claims-that-butter-is-safe-and-margarine-deadly-are-simplistic/
You may be wrong..

^ he said his father was an industrial chemist^

And how long ago is that then? Present day spreads are miles apart from the margarine of old.

www.nhs.uk/news/heart-and-lungs/claims-that-butter-is-safe-and-margarine-deadly-are-simplistic/

Seems the Canadian researchers themselves give little credence to their findings.

Rosina, thank you; you've outlined exactly why we went back to butter! (Don't touch margarine now.)

I heard an 'expert' talking about margarine; he said his father was an industrial chemist and had said that if he promised him nothing else, would he promise that he would never eat margarine. Evidently its composition is not far away from plastic, flies don't go near it and it never goes off. I have gone back to butter as frankly I am sick to the teeth of being told that different items are going to kill me. We have recently eaten more eggs as they suddenly had better publicity, but the other day the Times was telling me that this recommendation was being reconsidered. Enough. I am off now to make some scrambled eggs on toast with melted butter in the pan and on the toast.

Havent had margarine or spreads in the house for over 20 years. When I lived in England we had either President or Lurpak unsalted butter. We now live in Portugal and there are French supermarkets here so I am to buy my most favourite Brittany unsalted butter. I first had when I was 15 and loved it ever since.

We gave up using margarines some years ago and now use only British butter. Always have some which is out of the fridge (in stainless steel butter dish) to the surprise of relatives living in warmer climes.

I won't eat spreads - they are made with hydrogenated fats.
It was recently said that the old studies of butter, lard etc were flawed and that natural animal fats are better for you than low fat alternatives. Obviously, don't go overboard on portion sizes. The obesity epidemic started when we were to go low fat - no warnings about the higher sugar content.

I mostly buy supermarket own labels at approx. £1:60/250gms or a 500gm block and cut it in half.

I prefer the taste of Lurpak but only buy when it's on offer. Usually buy the 500g size own brand butter from Asda as it's the cheapest in my area. I keep some in a butter dish and the stock in the fridge. I bought unsalted once by mistake and it went off kept out in the butter dish, but salted is fine. I fry with either olive oil or a mixture of olive oil and butter. I haven't baked for ages - I used to use sunflower margarine for that but the last time I made viennese biscuits I used butter and they were a disaster - rock hard - so maybe margarine is best for them. They were so bad I haven't baked since!

Alima, I find a sandwich a bit too dry without a thin spreading. Though I have a sister who has hers dry - she loathes any form of butter or spread, but especially butter (and milk and cream). When eating in restaurants she invariably has to ask for no butter on anything - I think she'd honestly throw up.

What I really don't like is sandwiches spread with mayonnaise instead -I have to be careful when occasionally buying one.

President for me £2 from Asda yesterday. I did see a recommendation here for goats butter. Tried it but found it very white and salty.

I stock up on Lurpak when it is on offer but for baking I use Stork. It has never let me down.
DH has to have Benecol on advice of doctor so I stock up on that when it is on offer too as it is expensive normally.

Lidl are loyal to our farmers and in my local store sell West Country salted /unsalted/with sea salt butter. I have never brought any other than British as I believe we should support our own and not only that but cheaper than imported.

My husband prefers Flora light or Supermarket own brand light spread. I can't use anything but butter. I have however got myself down from full fat Lurpack to Lurpak lighter. I have got used to this and tastes like full fat butter when you get used to it.. TRied Lurpak lightest. Yuk....just tasted light melted plastic. Recently shopped in Aldi for first time and tried their brand of Butter lighter. Good enough. Tasted as good as Lurpack equivalent. X. Lighter NOT Lightest! X