Lurpak spreadable has it changed its recipe?

rjbell

rjbell

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I like proper butter but out of convienace we get lurpak spreadable it was a compromise I was willing to take to get the kids food made asap when they're screaming. It had a buttery taste more so than other spreads but recently its buttery taste has gone. It bloody tastes like margarine but double the price.

I've done some goggle searches but couldn't find anything. Am I going mad has anyone else noticed?
 
rjbell said:
I like proper butter but out of convienace we get lurpak spreadable it was a compromise I was willing to take to get the kids food made asap when they're screaming. It had a buttery taste more so than other spreads but recently its buttery taste has gone. It bloody tastes like margarine but double the price.

I've done some goggle searches but couldn't find anything. Am I going mad has anyone else noticed?
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The Aldi Norpak spreadable tastes quite a lot like Lurpak, not spreadable from the fridge though (and neither was the Lurpak one last time I bought it).

I tend to use butter though...
 
I've recently gone back to butter from using those awful 'like buttery' spreads. You forget how nice bread and butter tastes on it's own.
 
crap my bloody mouths watering now :clap::clap::clap:
 
kerrygold butter is meant to be softer than most. We go through it so quick i'm not bothered about not having it in the fridge. Its on offer down Waitrose i'll give that a go i think.
 
The only thing better than bread and butter is a pack of walkers chicken crisps added to it!

Not sure on the lurpak, contact them direct to find out for sure. Many companies are changing ingredients and sizes though so it wouldn't surprise me.
 
Much prefer butter to any of the spreads, especially the ones with salt crystals in, but spreads are convenient. I have to agree with Ned though regarding Norpak, it has the same butter content as Lurpak at a fraction of the price,
 
Another thumbs up for Aldi Norpak, used to have lurpak as i started to hate all the can't believe it's not poop stuff so pleasantly surprised with the norpak, plus obviously the price is good too
 
Cg_Girl said:
Another thumbs up for Aldi Norpak, used to have lurpak as i started to hate all the can't believe it's not poop stuff so pleasantly surprised with the norpak, plus obviously the price is good too
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64% butter content the same as Lurpak and quite a bit more than some of the others such as Country life and Anchor
 
Has anyone made there own butter? I'm sure I read somewhere it's the additives that make butter harder that it needs to be. Homemade is apparently softer?
 
rjbell said:
Has anyone made there own butter? I'm sure I read somewhere it's the additives that make butter harder that it needs to be. Homemade is apparently softer?
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It's probably more due to the water content which I guess will be high in home made butter and not in commercial butter. The reason you want low water content is because otherwise the butter goes rancid.

edit: a short while back I spent a while reading up on butter as I wondered why I preferred the Lurpak / French style to other yellower butters. I was bored :D
 
For health sake stick with olive oil and real high quality butter where necessary. Industrially hydrogenated fat won't make you any healthier!
 
LongLensPhotography said:
For health sake stick with olive oil and real high quality butter where necessary. Industrially hydrogenated fat won't make you any healthier!
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Cold press rape-seed is fantastic too - Aldi do that too and it's super cheap compared to the other 'Artisan' products, tastes the same though...

I tend to use the rape-seed when I am making things from home grown - keeping it British.
 
LongLensPhotography said:
For health sake stick with olive oil and real high quality butter where necessary. Industrially hydrogenated fat won't make you any healthier!
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There are no Industrially hydrogenated fats in butter
 
Nawty said:
Cold press rape-seed is fantastic too - Aldi do that too and it's super cheap compared to the other 'Artisan' products, tastes the same though...

I tend to use the rape-seed when I am making things from home grown - keeping it British.
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Agreed, with one key exception - it is not recommended for cooking, only for salads, etc. It is polyunsaturated and it can isomerise to toxic cis form when exposed to heat. Olive oil and obviously butter don't suffer from that.
 
LongLensPhotography said:
Agreed, with one key exception - it is not recommended for cooking, only for salads, etc. It is polyunsaturated and it can isomerise to toxic cis form when exposed to heat. Olive oil and obviously butter don't suffer from that.
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From all the research I've seen rape seed is on a par or even better than olive oil as it has a higher stability (olive oil actually degrades into toxicants more readily), it's sunflower oil that is actually a bit dodgy. Or, just use lard :D
 
Nawty said:
edit: a short while back I spent a while reading up on butter as I wondered why I preferred the Lurpak / French style to other yellower butters. I was bored :D
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Don't leave us hangering then why is it better?:) I'm in agreement i love french butters.
 
rjbell said:
Don't leave us hangering then why is it better?:) I'm in agreement i love french butters.
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It seems its all about the quality of the milk and what the cows were fed on, the best butter is made from grass fed cows.

Then, you can either just churn the cream/buttermilk to make butter or butters like Lurpak are cultured first, which is to say have bacteria added to make them go slight rancid which changes the taste. I suppose it's a bit like fermenting salami or cheese.
 
I would suggest that its the "want everything now" lifestyle that made the "spreadable's" so popular.
I used to hate trying to spread butter straight from the fridge onto fresh bread, so I'm as guilty as the rest.

A recent interview on the radio, apparently butter is far better for you than all this "tastes like" stuff anyway, due to the additives.
For me, I've never tried Lurpak, I've tried most others and settled on clover.
But you can't beat real butter of freshly made toast :thumbs:
 
I love butter on toast. Thick enough to leave teeth marks in! However, in an attempt to keep my waist measurement below my age (in inches!), I now tend to use mayonnaise instead and avoid toast. Still weaken from time to time and have A slice of toast but go for peanut butter instead of churned cow tit squeezing.
 
Now there's a thought!!!
 
Just buy butter and leave your 'daily usage' amount out of the fridge. It's fine at room temperature for a few days (we keep eggs and butter at room temperature)

http://www.thekitchn.com/does-butter-really-need-to-be-refrigerated-224036

IMO plant sterols (a la margarine and spreadables) are a dubious thing to be introducing into animals / humans in unnaturally concentrated volumes. Not wishing to participate in that big experiment, I very much stick to butter. a Lifetime of storing at room temperature and I'm still here :-)
 
Moadib said:
(we keep eggs and butter at room temperature)

:)
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Whole different kettle of....well, eggs :lol:
Eggs don't need to be kept in a fridge.
 
drounding said:
Bread and butter!
'Twas bread and dripping in my day!
:D
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Oh yes!
Proper dripping too, not the quick rendered rubbish that passes for it these days.
 
Cobra said:
And as a treat, you got the "Jelly" at the bottom of the basin (y)
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Or learn to use a teaspoon to dig down the side, nick the jelly and leave a disappointing hollow :sneaky:
 
Nod said:
I love butter on toast. Thick enough to leave teeth marks in! However, in an attempt to keep my waist measurement below my age (in inches!), I now tend to use mayonnaise instead and avoid toast. Still weaken from time to time and have A slice of toast but go for peanut butter instead of churned cow tit squeezing.
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Peanut butter and jam on my toast in the morning. I don't forget the butter though just get as much fat as I can on it. Elvis deep fried them then didn't he? Now that's a idea!
 
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We only use butter - gave up the Flora and similar stuff ages ago - but in moderation. We keep it in a ceramic covered dish in the kitchen, so it's spreadable. Unless it's very warm (i.e. mid-summer) it's fine in the kitchen. Mind you, my kitchen is north-facing, so we don't get full-on sunshine in there, which may help.
 
Hugh Jarse said:
Try President butter....... so what if it's French
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My favourite with the sea salt crystals. :)

viv1969 said:
Whole different kettle of....well, eggs :LOL:
Eggs don't need to be kept in a fridge.
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Although I never do, current guidelines from the NHS say its best to keep eggs in the fridge. I often see 'Keep refrigerated' on egg boxes.



Storing eggs safely
Storing eggs safely helps to make sure the bacteria from the eggs and eggshells do not spread.

Here are some tips to help you store your eggs safely:

  • Store eggs in a cool, dry place, ideally in the fridge. Eggs need to be stored at a constant temperature below 20C and in most domestic kitchens, the fridge is the best place to keep them.
 
jakeblu said:
My favourite with the sea salt crystals. :)


Although I never do, current guidelines from the NHS say its best to keep eggs in the fridge. I often see 'Keep refrigerated' on egg boxes.



Storing eggs safely
Storing eggs safely helps to make sure the bacteria from the eggs and eggshells do not spread.

Here are some tips to help you store your eggs safely:

  • Store eggs in a cool, dry place, ideally in the fridge. Eggs need to be stored at a constant temperature below 20C and in most domestic kitchens, the fridge is the best place to keep them.
Click to expand...

drounding said:
Bread and butter!
'Twas bread and dripping in my day!
:D
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Jake

Tesco have started selling fresh rolls with crushed sea salt on them.... lifts President to the next level.
 
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jakeblu said:
My favourite with the sea salt crystals. :)


Although I never do, current guidelines from the NHS say its best to keep eggs in the fridge. I often see 'Keep refrigerated' on egg boxes.



Storing eggs safely
Storing eggs safely helps to make sure the bacteria from the eggs and eggshells do not spread.

Here are some tips to help you store your eggs safely:

  • Store eggs in a cool, dry place, ideally in the fridge. Eggs need to be stored at a constant temperature below 20C and in most domestic kitchens, the fridge is the best place to keep them.
Click to expand...

I grew up on a poultry farm.
I trust that. :)

Edit...if your kitchen or larder are over 20 deg....you deserve food poisoning! :LOL:
(Not "you".... Anyone)
 
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Egg storage depends on where you are.

When laid, eggs have a natural protective membrane that keeps bacteria and nasty stuff out, after all, hens don't have fridges. In the uk we leave that natural protection there and so don't need to keep eggs in the fridge. In the USA, for example, they wash the eggs for the sake of 'hygiene' but this removes all of the protective goodness and they need to be stored in teh fridge. What will those crazy yanks think of next :D
 
Nawty said:
Egg storage depends on where you are.

When laid, eggs have a natural protective membrane that keeps bacteria and nasty stuff out, after all, hens don't have fridges. In the uk we leave that natural protection there and so don't need to keep eggs in the fridge. In the USA, for example, they wash the eggs for the sake of 'hygiene' but this removes all of the protective goodness and they need to be stored in teh fridge. What will those crazy yanks think of next :D
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The membrane that projects the contents of eggs is adhered to the inside of the shell.
You can scrub the outside as much as you like, but if the shell remains intact, so does the membrane.
 
viv1969 said:
The membrane that projects the contents of eggs is adhered to the inside of the shell.
You can scrub the outside as much as you like, but if the shell remains intact, so does the membrane.
Click to expand...

I shall have to look it up but it was on the TV so it must be true :D
 
Nawty said:
I shall have to look it up but it was on the TV so it must be true :D
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If it was in colour too, I'm toast :lol:
Seriously....crack an egg carefully and it's right there.
With a freshly laid egg the shell can be removed without breaking the membrane if done correctly.
 
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