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 Butter: Is it getting harder? 
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My mental image of room-temperature butter is that it's nice and soft, and you can smear it across a piece of toast very easily.

The reality lately is that even room-temperature butter is hard. I need to push a bit to cut off a piece, and I can't spread it across a piece of toast without tearing the bread. What the actual F. I've tried two or three different brands, with the same result.

My house is in the 65-68 degrees range. Yeah, not super-warm but still reasonable.

I started thinking, "have I lost my freaking mind or what," so I did a web search. I found a number of articles about farmers feeding palm oil to the cows, which may be leading to harder butter. However, all of the articles are from Canada so I'm not sure if that's a thing here. An example:
https://nationalpost.com/news/canada/is ... do-with-it

Is anyone else experiencing this? Or am I truly nuts?

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Tue May 25, 2021 8:00 pm
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Maybe your bread is getting softer :wink05:


Tue May 25, 2021 8:03 pm
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Limp wrists....

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Tue May 25, 2021 8:07 pm
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I bet some 50 grain 12 seed bread would solve that problem.

Not goofing around now. I haven't really noticed this problem, but I typically just use butter in a pan. Can't remember the last time I had buttered bread or toast. But when I need to soften butter, I never can get the microwave timing right. 5 seconds, still cold, another 5 seconds, melted mess in the middle. We're in the depths of first world problems now!


Tue May 25, 2021 8:13 pm
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MadPick wrote:
My mental image of room-temperature butter is that it's nice and soft, and you can smear it across a piece of toast very easily.

The reality lately is that even room-temperature butter is hard. I need to push a bit to cut off a piece, and I can't spread it across a piece of toast without tearing the bread. What the actual F. I've tried two or three different brands, with the same result.

My house is in the 65-68 degrees range. Yeah, not super-warm but still reasonable.

I started thinking, "have I lost my freaking mind or what," so I did a web search. I found a number of articles about farmers feeding palm oil to the cows, which may be leading to harder butter. However, all of the articles are from Canada so I'm not sure if that's a thing here. An example:
https://nationalpost.com/news/canada/is ... do-with-it

Is anyone else experiencing this? Or am I truly nuts?


Have you tried different brands?

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Tue May 25, 2021 8:18 pm
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Country crock.

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Tue May 25, 2021 8:22 pm
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scrid2000 wrote:
MadPick wrote:
My mental image of room-temperature butter is that it's nice and soft, and you can smear it across a piece of toast very easily.

The reality lately is that even room-temperature butter is hard. I need to push a bit to cut off a piece, and I can't spread it across a piece of toast without tearing the bread. What the actual F. I've tried two or three different brands, with the same result.

My house is in the 65-68 degrees range. Yeah, not super-warm but still reasonable.

I started thinking, "have I lost my freaking mind or what," so I did a web search. I found a number of articles about farmers feeding palm oil to the cows, which may be leading to harder butter. However, all of the articles are from Canada so I'm not sure if that's a thing here. An example:
https://nationalpost.com/news/canada/is ... do-with-it

Is anyone else experiencing this? Or am I truly nuts?


Have you tried different brands?


+1 to that. I have noticed some difference in color and firmness between brands. Generally go for Safeway house brand but will go name brand when on sale. Seems the higher the cost the more yellowish in color and softer. Winco butter for example is almost white and crumbles. Interesting that feeding the cows oil could possibly be a cause that.

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Tue May 25, 2021 8:26 pm
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Sinus211 wrote:
Country crock.
:throwup:



I havent noticed since I put the butter in the pan and then toast the bread in the same pan!!


Tue May 25, 2021 8:31 pm
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Old Growth wrote:
Sinus211 wrote:
Country crock.
:throwup:



I havent noticed since I put the butter in the pan and then toast the bread in the same pan!!

Oh nothing but kerrygold and plugra in your house, eh?

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Tue May 25, 2021 8:35 pm
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Sinus211 wrote:
Old Growth wrote:
Sinus211 wrote:
Country crock.
:throwup:

I havent noticed since I put the butter in the pan and then toast the bread in the same pan!!

Oh nothing but kerrygold and plugra in your house, eh?


This is a butter thread. Country crock is some fake ass butter replica.

Might as well have a meatless burger with your crock! Yuk!


Tue May 25, 2021 9:05 pm
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Old Growth wrote:
Sinus211 wrote:
Old Growth wrote:
Sinus211 wrote:
Country crock.
:throwup:

I havent noticed since I put the butter in the pan and then toast the bread in the same pan!!

Oh nothing but kerrygold and plugra in your house, eh?


This is a butter thread. Country crock is some fake ass butter replica.

Might as well have a meatless burger with your crock! Yuk!

MSG is delicious! Assimilate!!!

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Tue May 25, 2021 9:12 pm
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Margarine is one molecule from plastic.

They are putting more plastic in your butter!





:ROFLMAO: :peep:

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Tue May 25, 2021 9:25 pm
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I cant believe its not butter Spray FTW!!!!!!!!!!!!!!


Don't even have to dirty up a knife :ROFLMAO:


Tue May 25, 2021 9:36 pm
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zombie66 wrote:
I cant believe its not butter Spray FTW!!!!!!!!!!!!!!


Don't even have to dirty up a knife :ROFLMAO:


Man I haven't thought of that stuff in ages. Wife used to life off the stuff. Most terrible thing ever.....

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Tue May 25, 2021 9:39 pm
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olydemon wrote:
zombie66 wrote:
I cant believe its not butter Spray FTW!!!!!!!!!!!!!!


Don't even have to dirty up a knife :ROFLMAO:


Man I haven't thought of that stuff in ages. Wife used to life off the stuff. Most terrible thing ever.....



My sister in law uses that crap for Corn on the cob, I showed her our cob dishes and she just shrugged.


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Tue May 25, 2021 9:43 pm
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