Mar 22
All of these "cooking fats" are effectively just toxicity storage goo (scientific term)
Your best bet is to find the whitest butter you can. I like Plugra, personally, but some Amish rolled ones are great too
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Mar 17
Donβt shoot me but I use plugra because itβs quality and is often much cheaper at my grocery store
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Feb 13
We use Plugra, but planning to grab some maison bordier butter while in the city this weekend.
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Plugra is truly a step above Kerrygold, but people don't wanna have that conversation
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I bought Plugra before but I stopped that one too, I canβt remember why though. Is that from Ireland? Now that they try the Bovaer to eliminate cow farts I canβt trust anything.
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Plugra is my go to. Love Kerry gold too though.
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Jan 9
Can't think of anything less appetizing than eating food from a brand called Plugra.
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Butter made in the US is REQUIRED to have 80% Butterfat not CAPPED at 80%
Plugra Butter is 82% Butterfat
Straus Family Butter is 85% Butterfat
Minerva Dairy Butter is 85% Butterfat
Vermont Creamery Butter is 86% Butterfat
You might want to correct this
PATENTLY NOT TRUE β¬οΈ
9 Dec 2025
There are no limits to how much sugar we can put in a product but butter fat in American made butter is capped at 80%.
But we allow European butter with higher butter fat to be sold in our stores.
How does this make any sense?
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The Mama's favorite brand is Plugra and she always used that brand until we moved. It's hard to find here for some reason.
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