On 10/15/2016 8:42 PM, Ed Pawlowski wrote:
> On 10/15/2016 7:20 PM, jmcquown wrote:
>> On 10/15/2016 5:03 PM, Ed Pawlowski wrote:
>>> On 10/15/2016 4:36 PM, Sky wrote:
>>>> Never before have I had fresh, churned butter, and that elementary
>>>> school classroom 'experiment' a number of decades ago to 'shake' and
>>>> change heavy cream in a jar into fresh butter does not count!! That
>>>> said, I recently purchased a 12-oz package of freshly churned butter.
>>>
>>>
>>>>
>>>> However, at the price of $6.99/lb, this stuff is not something I'll
>>>> regularly use; at least, I don't think I will. In the past couple of
>>>> years, I've noticed my intake of butter has drastically reduced (not a
>>>> bad thing, I suppose), so . . . . . hmmm, I just might buy this fresh
>>>> butter on a semi-regular basis, after all <G>.
>>>
>>> Where did you buy it? I've never seen it in the local stores. Not
>>> something I'd use to fry an egg at that price, but on bread, sounds well
>>> worth the money.
>>>
>> I've never seen anything like it at a grocery store. Then again, we're
>> not in the Chicago area.
>>
>> As a side note, Kerry Gold (18% butterfat) butter is *still* on sale at
>> Publix, 2 for $5. At that price I do believe I'll buy some more.
>>
>> Jill
>
> It was on sale here too. Good stuff, but I didn't think it was great
> enough to pay a lot extra for. At room temperature it is softer than
> regular butter.

Well... I don't eat a lot of butter but I do have room in the freezer.
To me, $2.50 is a heck of a lot cheaper than the fresh churned butter
Sky is posting about (and which I've never seen).

Regular butter (pretty much any brand) costs at least $1.99/lb. and
don't taste nearly as good. Might as well take advantage of the sale.

Jill