I think that Plugra is made here in the US, in the European style. It is slightly more creamy, since it has a bit more butterfat. It also has a more "buttery" flavor.
I bought some Kerrygold Irish butter, and it was wonderful on fresh bread, I think that it is a cultured butter. It is also from grass fed cows and is naturally quite yellow.
__________________ MAC
Before you criticize someone you should walk a mile in their shoes, that way when you criticize them you are a mile away and you have their shoes!
Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.
__________________ "Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit."
Now if I can just find it locally. I saw it in the Food Network Magazine. I haven't actually looked for it here, but I don't recall seeing it. I guess it could just be that I wasn't looking for it though ... I hope.
Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.
I love Cabot products, wish we had more of them here.
__________________ MAC
Before you criticize someone you should walk a mile in their shoes, that way when you criticize them you are a mile away and you have their shoes!
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