I think butter is contaminated with seed oils as well.
I noticed with regular "butter" if left out will get extremely soft and wont hold shape, whereas the grassfed real butter when left out will soften but still be stiff enough to maintain its shape.
I suspect this is a bullshit food labeling thing where they are allowed to have a certain percentage of oil in the butter and not have to list it as an ingredient as I cant see feed causing this change in viscosity.
Too much water content? I know regular butter has too much water (shrivels up popcorn into mush when it's melted and poured on). "European" style or grass fed doesn't have the same problem.
Maybe, I always suspect soy since its in almost everything. I just noticed they react different, youd think butter should be butter...but its not
AFAIK, there are several "grass fed organic butter" makers. I think that you're right about oil content. You can contact the packager and see what they say.
Yea i noticed tge costco kirkland grassfed from new zealand maintained its stiffness more than the irish kerri gold which was a little softer but not completely mush like lhe landolakes/hotel/store brands of regular butter
Are you sure they just don't have different butterfat percentage?
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