Like so many things in the past decade, this started with a tweet. "Something is up with our butter supply, and I'm going to get to the bottom of it," Canadian cookbook author and food writer Julie Van Rosendaalearlier this month. "Have you noticed it's no longer soft at room temperature? Watery? Rubbery?"
More than 200 people responded, and a lot of them expressed similar concerns about the meltability, spreadability, and over-all... butterability of this always essential ingredient. Van Rosendaal kept her word about investigating it, and her concerns seem to have prompted a lot of follow-up questions—and she's prompted dozens of other Canadians to look in their fridges to see what's happening with their own sticks of butter.
Dairy Farmers of Canada has also responded to the butter-related questions, twice. In its first statement,the "recent anecdotal reports" about butter hardness. "The naturally dominant type of saturated fat in butter is called 'palmitic acid.
"This fluctuation can influence the properties of the milk fat, which can affect the temperature at which butter will melt. Our data from routine analyses of the fatty acid profile in milk do not indicate any increase in the proportion of palmitic acid in the past year beyond what would normally be expected." the potential changes to the composition of livestock feed.
The group says that it will be putting together an expert committee to address consumers' concerns. If that involves eating a lot of buttery baked goods, then go ahead, sign us up.
Ah, yes. Winter in Canada, carbon taxes making energy more costly so thermostats are turned lower than in the past and COVID is keeping us all eating at home. So why are people noticing harder butter? Hmm...
Ask the mothers who’s tits are sore ? Ask those poor mums whites tits you suck for their breastmilk ! Maybe apologise for killing their babies ! A vile industry and a climate deadly one. Killing baby animals and sucking tits ! Grow up
I’ve noticed my butter seems harder but it’s also winter and I’ve set my new thermostats a degree lower, trying to reduce my use of electricity (and my bills-but that didn’t seem to work). If the butter doesn’t melt in summer, then we’ll know for sure.
My kitchen is warm and after a full day on the counter I would still not say my butter is soft enough to spread ... I was wondering what was going on
Yes not only lately it has been more than a year butter is more hard and taste is less good less buttery
I'm here in the US and its happening here too. I thought I was going crazy or that the butter was bad so threw away a whole package. Glad to know I'm not crazy!
It's harder because it's cold, duh
Yes indeed! Disappointed in what is supposed to be a highly regulated industry. Canadian food processors need to do better.
Kanada-smör, havssalt från Nordsjön och ett glas kalecik karasi- eller rödbetsvin. Nam, nam!
That's what my girly keeps asking. I tell her to stop bending over in the kitchen then, lol.
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