I am always on the hunt for butter at a good price (under $2/lb). My luck came about a month ago when Challenge
butter was on sale at my local Fred Meyer, with a manufacturer's in-store coupon that brought the product down from $4.89/lb to $1.95. I pulled off as many of those pop-out coupons from that little machine as I could before they called the store manager. (managed to stuff 8 in my pocket before being asked to stop)
I sent everybody I know to the store to pick up a couple pounds for me until I had about 20 lbs of butter in the freezer!
Then I used the butter in a recipe for brownies. It has a very high fat content and the brownies made a clump in the bowl as I mixed it, sliding around in fat (looked like fudge rather than brownies)!? Next time I used a stick it was to saute vegetables for meatloaf. Again, as the vegetables broke down there was a film of fat (much like ghee). I've never had this happen before. While I like the taste of this butter, I'm not accustomed to this amount of fat in my recipes. Seems like I need to make some adjustments before using this product in desserts. Has anyone had experience with this butter that can shed some light? My usual butter products are Darigold and Tillamook, which sell for about $3.69/lb. What am I missing here? Never thought there would be major differences in butter except in taste. What's your experiences with different butter products?