Albertson has their brand of butter on sale for $2 per pound and I was wondering if butter was butter or if I should stick to name brands. Any thoughts on this would be appreciated. I don't want to waste all the cookie ingrediants just to save a little on the butter.
By law butter must have 80 percent milk fat.
(USDA) does grade the butter quality based on flavor, body, texture, color and salt. Beginning with the finest are AA (93 score) A (92 score) B (90 score) and C (89 score). Most brands in store are AA and A grades. You should be fine on what ever brand you use.
Give the store brand a try. In many cases it comes from the same source. At first I was hesitant to try Kroger store brand shortening/butters but after a few phone calls, discovered the source was Bunge. These are the same people who supply Crisco.
Just thought I'd add though that not all store brands are good. I tried Walmart brand veg shortening and was very disappointed with the color and consistency.
Thanks I will stop by on my way home. It seems to be a pretty good price.
This is my own little rule: if I am making a cookie with a lot of ingredients
I use middle of the road stuff. Grocery store choc. chips, regular butter. If I am making something with very few ingredients then I go for the best I can get. Europeon butter and the best choc. I can afford.