--- In Authentic_SCA@yahoogroups.com
, Cynthia J Ley <cley@j...> wrote:
> US butters will sometimes have color additives.
So do some australian butters, but thankfully not many.
You can get a difference in colour and taste of the butter within the
variety of brands available in austalia. Some have "stong" tastes,
others especially "danish style" are much milder. I suspect there are
minor variations in the way butter can be processed and also in the
fat content of the butter (our butter gets more yellow as it tends
We have a few butters that are specially designed to be soft at the
temperature of the fridge, which may be the norm in america. I think
traditional (ie 1900) english behavour was to leave some butter out on
the bench, but that really doesn't work on 30C days. (hence slightly
warmer butter compartments in refrigerators)
Besides that, pasture types can definately change dairy products - we
can taste when the capeweed is in bloom, even in fairly processed
butters and milks.
By the way Kareina - investigate copha (clear almost tasteless
shortening from coconut oil)- I hear it's something you can't get
outside australia (no chocolate crackles :-( ). Not period, but fun.
So anyone an expert on medieval butter?
(krae glas, lochac/Melbourne Austalia)
Who is horrified to think there are dairy cows out there who don't
have a nice big paddock to graze around in. I thought the sad
american grain fed beef phenomenon was only for meat cows.