No Name butter any good?
Has anyone tried No Name butter lately? How does it compare to Neilson's butter? I use butter mainly for toast and pancake.
Thanks.
Thanks.
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- Nov 16th, 2020 6:32 pm
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- redflagcat [OP]
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- aeba7
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no name butter is fine in my books, and on my toast, and in my baking
When given enough time, all threads on RFD can and will go off on a tangent.
- UrbanPoet
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Its alright. The taste difference is incremental to me.
If you pay attention and have that kind of palette, i’m sure you can taste the difference. But for the most part its good enough.
If you pay attention and have that kind of palette, i’m sure you can taste the difference. But for the most part its good enough.
- gh05t
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I have not tried the No Name butter but have tried the No Name old cheddar cheese and it was very salty.
PC butter IMO is expensive and not very good.
Neilson salted butter was also very salty.
I only buy Gay Lea or Lactantia salted butter on sale and they are just right IMO.
PC butter IMO is expensive and not very good.
Neilson salted butter was also very salty.
I only buy Gay Lea or Lactantia salted butter on sale and they are just right IMO.
- Mars2012
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We go through quite a bit of butter for baking and cooking so I buy extra when it's on sale and freeze it. I haven't had any issues with generic brands (but I'm also not spreading it on bread/toast either). There's not that much they can do to screw up butter...excess salt might be one thing, and maybe the milk source can affect flavour too. Cheesemaking requires a lot more skill (no name/generic brands of cheese is just nasty all around, imo).
- raymondly
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Check out the establishment number on it. Compare to others beside it and you have the manufacturer - and the exact same butter. Depending on where in Canada you are, it is made by several different manufacturers. Some use a batch process (much better flavour IMHO) and some are continuous.
It's pronounced Throat Wobbler Mangrove
- Shop-a-holic
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We sometimes get unsalted NN butter. It seems perfectly fine taste wise.
- ichibansan
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Why wouldn't you buy it once to try it rather than rely on strangers to tell you about the taste. I mean, it's not really a budget buster one way or the other.redflagcat wrote: ↑ Has anyone tried No Name butter lately? How does it compare to Neilson's butter? I use butter mainly for toast and pancake.
Thanks.
- Gr8irlbot
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I have tried looking, where and what does the number look like?raymondly wrote: ↑ Check out the establishment number on it. Compare to others beside it and you have the manufacturer - and the exact same butter. Depending on where in Canada you are, it is made by several different manufacturers. Some use a batch process (much better flavour IMHO) and some are continuous.
- Gr8irlbot
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What's the harm in asking, and potentially even learn a thing or two about butter or establishment numbers? On the other hand, why bother to respond, if all you are doing is admonish the OP for a simple question?ichibansan wrote: ↑ Why wouldn't you buy it once to try it rather than rely on strangers to tell you about the taste. I mean, it's not really a budget buster one way or the other.
Felling a little itchy ban san? Today?
Oh and did you know that Canadian butter must contain a minimum of 80% butterfat to be called butter? And most manufacturers stick to that, for costs but also for consistency reasons so all regular butters can be used interchangeably in most recipes. In most of Europe, the minimum is 82% and can go as high as 84%, that little difference can make or break a recipe.
- GoodFellaz
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the no name butter or store brand butter all comes from the same factory as the brand name butter. I think the brand name butter is GAY Lea or something like that? so if that case the store brand or no name should also be GAY Lea but with a different wrapper/packaging
Hi
- cRaZyRaVr
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Often goes on sale for $2 each. Buy one and compare to anything else you were / are using. If you can tell the difference be it for better or worse, there is your answer and you only wasted $2 or you could be saving a lot if you buy Kerrygold butter.
- mrweather
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That is true but most of the time no-name/generic brands of foods don't use the same quality of formulation ingredients as the name brand. People buying no-name products accept that in exchange for a cheaper price.GoodFellaz wrote: ↑ the no name butter or store brand butter all comes from the same factory as the brand name butter.
- GoodFellaz
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big deal, basic butter is just fine, why the heck would someone want to pay $6-7 for a stick of "Premium" butter when the basic one is just as good? most people wont notice the difference in taste for the extra 3-4 bucks you pay. Butter should be just that, buter, nothing else, no premium, no extravagant butter, just plain ol butter
Hi
- cRaZyRaVr
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What if it says its natural, 100% from cow's milk, and has pictures of happy cows on sunny pasture? I bet thats worse the extra cost.GoodFellaz wrote: ↑ big deal, basic butter is just fine, why the heck would someone want to pay $6-7 for a stick of "Premium" butter when the basic one is just as good? most people wont notice the difference in taste for the extra 3-4 bucks you pay. Butter should be just that, buter, nothing else, no premium, no extravagant butter, just plain ol butter
And if you throw on there non-gmo, gluten free and keto approved........ tripple that price.
- thriftshopper
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There can be a few qualitative differences (and whether you believe or not might depend if you think or dont think that everything is a commodity).
One of the main one is whether the cows are fed grass or hay. Ours require hay for quite a few months of the year while some places like New Zealand can feed their cows grass all year. There is supposed to be a difference in taste, not that I have ever had the privilege to compare different products. It is said that cheese in Switzerland/eastern France have a different taste depending on when and where the cows were feeding when milked (such as feeding on alpine meadows).
The second difference is breed of cow. Most of the dairy cattle in countries that don't have a long tradition of dairy farming use Holsteins because they're the most productive dairy cow. Other countries, France as an example, use cow breeds that have been bred for local use for centuries if not longer. The milk can be very different (hence the premium for some) as a result. Case in point, Channel Island cows.
All that said, I did buy 2 lbs of NN unsalted butter on the weekend (we never get anything close to $3.00/lb out west).
One of the main one is whether the cows are fed grass or hay. Ours require hay for quite a few months of the year while some places like New Zealand can feed their cows grass all year. There is supposed to be a difference in taste, not that I have ever had the privilege to compare different products. It is said that cheese in Switzerland/eastern France have a different taste depending on when and where the cows were feeding when milked (such as feeding on alpine meadows).
The second difference is breed of cow. Most of the dairy cattle in countries that don't have a long tradition of dairy farming use Holsteins because they're the most productive dairy cow. Other countries, France as an example, use cow breeds that have been bred for local use for centuries if not longer. The milk can be very different (hence the premium for some) as a result. Case in point, Channel Island cows.
All that said, I did buy 2 lbs of NN unsalted butter on the weekend (we never get anything close to $3.00/lb out west).
I smile when I see container ships sailing past my house laden with stuff made in China
- superizzy
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IMO there can be a lot of difference b/w butter.
Pick up a LB of Stirling butter if you have access and take the Pepsi challenge with NN butter and a fresh baguette
https://stirlingcreamery.com/products/stirling-butters/
If you have no preference by all means by the NN or whatever is lowest price.
You can make the same argument about a lot of food products (wine, olive oil, canned tomatoes, cheese. the list is endless). Some people find the difference negligible and some people are willing to pay the price for something that tastes better to them
Another great example to me is milk. The micro filter milks 100% taste better to me. If it doesnt to you then dont waste your $$
I dont think theres a "right" answer here but I also think its somewhat disingenuous to suggest there is no difference
Pick up a LB of Stirling butter if you have access and take the Pepsi challenge with NN butter and a fresh baguette
https://stirlingcreamery.com/products/stirling-butters/
If you have no preference by all means by the NN or whatever is lowest price.
You can make the same argument about a lot of food products (wine, olive oil, canned tomatoes, cheese. the list is endless). Some people find the difference negligible and some people are willing to pay the price for something that tastes better to them
Another great example to me is milk. The micro filter milks 100% taste better to me. If it doesnt to you then dont waste your $$
I dont think theres a "right" answer here but I also think its somewhat disingenuous to suggest there is no difference
- Canoes4Fun
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Where did you get this info? I’m interested in learning more about this.GoodFellaz wrote: ↑the no name butter or store brand butter all comes from the same factory as the brand name butter. I think the brand name butter is GAY Lea or something like that? so if that case the store brand or no name should also be GAY Lea but with a different wrapper/packaging
- thriftshopper
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Depends on where you are. Out west, there seem to be only two large dairies. Saputo which bought the Dairyland brand, Parmalat (Beatrice, Lactantia) and Agropur which as grown its co-op to include Lucerne (former Safeway inhouse brand/supplier?), Island Farm and Natrel. In all likelihood, all private label dairy products come from one of these.Canoes4Fun wrote: ↑ Where did you get this info? I’m interested in learning more about this.
I imagine the butter could come from any of the above out est, and back east or wherever, probably the lowest bidder that can supply and may change periodically.
The only way I can figure it to check where and how the BB date and line code is printed. Might be the only way to tell where it came from.
I smile when I see container ships sailing past my house laden with stuff made in China
- slowtyper
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Just get it from Costco, always cheap. At the regular supermarkets, especially Loblaws, butter is ridiculously expensive IMO.
I think right now the Costco price has been around 4.xx for the last few months and that's much higher than it usually is. For the last few years it's always been around $3 more or less.
Quality butter, like high end butter that is hard to find in Canada, really does taste better than the normal stuff though. I haven't tried no name but I bet it would taste different but good enough for most people who don't care so much.
I think right now the Costco price has been around 4.xx for the last few months and that's much higher than it usually is. For the last few years it's always been around $3 more or less.
Quality butter, like high end butter that is hard to find in Canada, really does taste better than the normal stuff though. I haven't tried no name but I bet it would taste different but good enough for most people who don't care so much.