this post was submitted on 19 Mar 2024
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This is an American problem, but I discovered Amish butter a while back and havenβt looked back.
It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and itβs the same price as regular butter, but that depends on where you are in the country.
I lived in Lancaster / Lebanon, the heart of Amish country, for over 30 years and have never heard of "Amish butter".
I suppose there they just call it "butter."
Only one way to find out. If there are any Amish in this thread please respond and share your experiences
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