Kerrygold butter has been around for over five decades, and recently, more people in the U.S. are starting to choose it over other brands. The buzz over Kerrygold is quite frantic. The butter is made in Ireland, and that’s where all the major ingredients are purchased from.
It spreads like a cloud over bread and gives every dish or snack a tasty, divine flavor. A lot of fast-foods, restaurants, and factories are starting to choose Kerrygold over other brands. This is probably the reason why there’s a high influx of the butter in nearly every retail store across the country. One would wonder; what’s the craze all about? What makes Kerrygold butter so special and worthy of all the fuss?
The milk is from grass-fed cattle
Being a proud giant in the Irish dairy industry, Kerrygold buys all their milk from Irish cattle farmers, who are known to be some of the best in the world. Many farmers around the world supplement their cattle’s diet with grains.
Some just exclusively feed their cattle grain, to make them grow faster. While this is every farmer’s dream, it can make the milk produced less nutritious. Grass-fed cattleproduce milk with a higher nutritional value than grain-fed cattle. T
heir milk has higher levels of omega-3 fatty acids which are known to be good for hearts and minds. Conjugated Linoleic Acids (CLA), a type of beneficial omega-6 fatty acid from grass-fed milk has been shown to have anti-inflammatory properties and aid in weight management.
Kerrygold only receives milk supplies from farmers who feed their cattle lush, green grass all year round. This is also the reason why the butter has a rich yellow color. The green grass contains a high level of the orange-colored beta carotene, a plant pigment turned into vitamin A in the body.
Under the sun, the cows also synthesize other vitamins through their hides, which further boosts the nutritional value of the milk they produce. Butter churned from such rich milk is much healthier and nutritious than any other kind.
The grass-fed cattle are untreated
In a bid to protect their cattle from bacterial diseases, many farmers tend to treat them with antibiotic medications. Some also inject growth-hormones into their cows to make them grow faster. These practices are not healthy for the cows and their products.
The chemical compounds affect the quality, flavor, and taste of the milk produced. Kerrygold ensures all their milk comes from untreated cows. Their butter has a fresh, lovely taste, one that’s free of antibiotics and hormones.
Farmers who supply Kerrygold have to make sure their cows are not grazing on sprayed grass. Grass treated with pesticides and other chemicals can be harmful to cows, and this affects the quality of their products.
You can’t help but love this butter when the manufacturers go to such lengths to ensure its quality.
It’s creamy with a capital ‘C’
The rich milk Kerrygold butter is made from churns out higher amounts of butterfat. When all the ingredients come together, the butter turns out astonishingly creamy. Spread it on your bread, use it in your cake, sauté with it or just put it smack into your dish, you’ll definitely love the amazing texture.
Pie crusts are flakier with Kerrygold butter
Nothing complements a good-looking, baked-brown pie more than a flaky crust does. Pie isn’t really pie if the crusts aren’t flaky enough. Pie lovers who use Kerrygold sing praises of the wonderful crusts it produces.
This is mainly because the butter has a very low moisture content. It’s always been a wonder why some pie crusts end up looking frumpy and weak, even when baked over 350ºF. Kerrygold has revealed the secret: it lies in the butter!
In conclusion, Kerrygold butter is the real deal. It’s made with the best quality ingredients in the dairy industry. You’ll be certain you’re eating non-toxic butter, and the flavor and texture are just to die for.
In general, any butter made with milk from grass-fed cows will always turn out really good and nutritious. If you want to be sure the milk is from 100% pasture-raised cows and completely organic, try ghee butter. It’s also a great choice for people who are intolerant to dairy protein because the milk solids are removed.