nostr:npub1zuk48ygh9ft4zqjyac3j4vwuxn94xl8y7wtqxf34z2f6pahlxrsqrz33vf nostr:npub166p2kj3l6cpjaz0z3v63fymeqj22tems0knrxh86ux2vm6tn9eps8ahj95 yeah! I've been reading it's better for baking and I'm planning to give it a try in some baking. I think American butter works ok when I'm using browned butter for cookies and cakes so far.

I just wish it wasn't between 2-3x the cost of cheap butter. Even then I tend to only buy butter when it's either on sale for $3/lb(~500g) or I have a coupon for the same, or at least nearly that cheap via buying in bulk. If I could get grass-fed for $4/lb regularly, bulk or not, I'd happily do so instead. My first time trying Kerrygold Irish butter was so much better than domestic brands. Didn't know cold butter could slice or spread so well without being whipped garbage.