I got two grass fed butters, one has a lot harder texture than the other. How can this be, and which one is presumably healthier?
I never had a soft butter before until I came to the US, so I think it is slightly odd and wonder what is in it that keeps it that way? The use-by date is longer too. Whole Foods are now selling Buerre d'Isigny which I prefer over Kerrygold anyway and has a harder texture.
Soft butter means more unsaturated fats and hard long chained saturated.
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So the hard is better?
It's funny though, the hard butter seems to disolve faster in coffee than the soft one.
Are you sure the hard one is purely grass fed? Afaik fats of grass fed animals have more omega 3 and are therefore softer. Same with fat from grass fed animals etc. I would always pick the soft one.