{"id":368332,"date":"2021-01-06T15:00:58","date_gmt":"2021-01-06T21:00:58","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=368332"},"modified":"2021-12-15T08:33:48","modified_gmt":"2021-12-15T14:33:48","slug":"people-are-going-crazy-for-kerrygold-butter-we-found-out-why","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/","title":{"rendered":"What Makes Kerrygold Butter Different?"},"content":{"rendered":"<p class=\"\" dir=\"ltr\">If you love butter (and who doesn't?), you've probably noticed that more and more people are singing the praises of <a href=\"https:\/\/www.kerrygoldusa.com\/products\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kerrygold<\/a>. They use it in everything from baked goods to sauces to creamy <a class=\"SWhtmlLink\" href=\"https:\/\/www.tasteofhome.com\/recipes\/white-cheddar-mac-cheese\/\" target=\"_blank\" rel=\"noopener noreferrer\">mac and cheese<\/a>. When it comes to the best ingredients for home cooking and baking, our Test Kitchen and community bakers know their stuff. We found out why this Irish butter is many bakers' go-to in the dairy case.<\/p>\r\n\r\n<h2 dir=\"ltr\">What Is Kerrygold Butter and How Is Irish Butter Different?<\/h2>\r\n<img class=\"aligncenter size-large wp-image-1573596\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/11\/Kerrygold-shepherds-pie.jpg?fit=696,1024\" alt=\"\" width=\"696\" height=\"696\" \/>\r\n\r\nMany bakers extoll the flavor of Kerrygold butter, but what makes this essential different than the butter you normally grab at the supermarket? Well, according to Kerrygold, there are a few reasons why:\r\n<ul>\r\n \t<li><strong>Grass-fed cows:\u00a0<\/strong>The cows that provide the milk for Kerrygold are grass-fed. And, <a href=\"https:\/\/www.kerrygoldusa.com\/grass-fed\/our-way\/#grass-fed\" target=\"_blank\" rel=\"noopener noreferrer\">according to Kerrygold<\/a>, the Irish climate produces terrific grass for those cows to eat. Also, the grass the cows graze upon is rich in beta-carotene which gives the butter its golden hue.<\/li>\r\n \t<li><strong>Happy cows:\u00a0<\/strong>Kerrygold's co-op of farmers pledges to take extra special care of their cows. These cows are never given antibiotics or growth hormones.<\/li>\r\n \t<li><strong>High-quality milk:<\/strong> The milk produced by these cows is held to high standards. The company tests the milk for quality and safety. And this is intangible, but some bakers think the milk might just be imbued with flavor from the Irish countryside.<\/li>\r\n<\/ul>\r\nAdditionally, European butter (which includes Irish butter made by Kerrygold) contains at least 82% butterfat. American-made butters are only required to contain 80% butterfat. It doesn't sound like a lot, but that extra two percent makes for a richer, creamier product.\r\n<h2>What Does This Mean for Cooking and Baking?<\/h2>\r\n<img class=\"aligncenter size-large wp-image-1573588\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/11\/Kerrygold-butter-cake.jpg?fit=696,1024\" alt=\"\" width=\"696\" height=\"696\" \/>\r\n<p dir=\"ltr\">The quality of the milk used in Kerrygold and the higher fat content does impact recipes.<\/p>\r\n<p dir=\"ltr\">This butter is often more flavorful thanks to the grass the cows eat, so Irish butter can provide more buttery flavor recipes. Mashed potatoes can taste richer without adding extra butter, cakes can taste richer than when made with American butter and your morning toast can just taste plain better.<\/p>\r\n<p dir=\"ltr\">As far as that extra bit of butterfat goes, it can make a difference with your bakes. It gives pastries and pie crusts a bit more of that melt-in-your-mouth quality. And that bit of fat can also make every bake taste just a bit richer. As we said, two percent isn't much, but bakers will be able to tell the difference.<\/p>\r\n\r\n<h2 dir=\"ltr\">When Should You Use Kerrygold Butter?<\/h2>\r\n<p dir=\"ltr\">You can use Kerrygold butter anytime you'd reach for traditional butter. However, with a higher price tag, we understand if you don't want to use Kerrygold all the time.<\/p>\r\n<p dir=\"ltr\">Instead, use this European butter when you'll really taste the butter in the dish, according to our Prep Kitchen Manager <a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>. Use fancier butter when making recipes like <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscuit-tips\/\">biscuits<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butter-pound-cake\/\">poundcake<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-the-best-shortbread\/\">shortbread<\/a>. In these bakes, the butter is a major flavor component. You'll taste the difference between a specialty version versus a budget option. If you reach for butter to cook rather than bake, try European butter in your mashed potatoes or sauces that call for butter.<\/p>\r\n<p dir=\"ltr\">And don't forget: Butter isn't the only thing Kerrygold makes. They make a terrific <a href=\"https:\/\/www.tasteofhome.com\/article\/kerrygold-irish-cream\/\">Irish cream<\/a>, too!<\/p>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Our Community Cooks explain why.<\/p>\n","protected":false},"author":7075,"featured_media":376353,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303868,303882],"categories-v2":[308467,308474],"coauthors":[30375,39567],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Makes Kerrygold Butter Different and Why Does It Taste SO Good?<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"What Makes Kerrygold Butter Different and Why Does It Taste SO Good?","description":"Why are so many people talking about Kerrygold butter? 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During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste Recipes's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. 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She shared her cooking insights with 500,000 Taste Recipes newsletter readers. The cherry on top of her accomplishments was launching the Bakeable program, a digital community and baking club for nearly 20,000 bakers.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/cabininthecity\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lisa-kaminski","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Edgewood College","education":"<p>Edgewood College, bachelor's degree in communications and Spanish<\/p>","highlights":"<ul>\r\n<li>Six years of professional food writing experience with Taste Recipes<\/li>\r\n<li>Led the Taste Recipes Bakeable program, a guide-to-baking hub and social community of 20,000 home bakers<\/li>\r\n<li>Creator of lifestyle blog Cabin in the City\u00a0<\/li>\r\n<\/ul>","expertise":"Baking bread, cakes and cookies; PIE PASTRY; Polish cuisine","short_bio":"<p>Lisa is a former editor of Taste Recipes and a fantastic baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Taste Recipes\u2019s Bakeable community. She also tested ingredients and kitchen gear. Today, Lisa continues to share her passion for baking and embroidery on her blog Cabin in the City.<\/p>","user_nicename":"lisa-kaminski","type":"guest-author","nickname":""},"368331":{"ID":"368331","display_name":"Nancy Mock","first_name":"Nancy","last_name":"Mock","user_login":"nancy-mock","user_email":"Nancy@hungryenoughtoeatsix.com","linked_account":"","website":"https:\/\/hungryenoughtoeatsix.com\/","description":"Nancy has shared her home cooking and baked goods with loved ones her entire life. Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. 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