Walmart Butter


Ran into Walmart today to get some eggs and saw their house brand, Great Value, butter was on sale for $1.72 a pound. While it is not Tillamook ($3.84#), for my purposes, unsalted butter is unsalted butter.

badge posted by: elsa on September 25, 2012 at 4:23 pm in General discussions
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reply by: jingles54 on September 25, 2012 at 4:49 pm

Thanks elsa will be stocking.g up tomorrow. That's a better price than Sam's club

reply by: dachshundlady on September 25, 2012 at 4:57 pm

I normally buy whatever brand is cheapest. But the other day I was making a cooked icing where I had to melt butter, add brown sugar and bring to boil. The melted butter just seemed more watery than, say, Land of Lakes. I had a difficult time incorporating sugar and bringing to boil. Has anyone had that problem?

reply by: KitchenBarbarian aka Zen on September 25, 2012 at 5:16 pm
KitchenBarbarian aka Zen

No, but all butter is within certain tolerances for moisture and butterfat. You can go UP in butterfat but not below.

Even if it was at the low end of the allowable range, I would think the extra moisture would just cook off - that's how it works when I make ghee (toasted clarified butter) at any rate.

reply by: Livingwell on September 25, 2012 at 5:45 pm

I'm such a butter snob. I only buy Land O' Lakes unsalted for baking and salted for the table. I really want to try one of the European butters, but haven't workd up the courage yet.

reply by: --jej on September 25, 2012 at 6:30 pm

I am careful about buying butter these days. Probably a couple of years ago, at least, I bought an 'off brand' -- 'generic' sounds better -- because it was such a good deal. Can't remember what I baked with it (maybe cookies?), but the results were NOT what I expected, or would have gotten with my regular brand. Very disappointing, and an eye-opener. Now I stick with what I know. Just my two cents worth of experience... --jej

reply by: Julep on September 25, 2012 at 8:02 pm

I haven't been pleased with ingredient substitution in baking. Once I spend the time to make scratch products, I'll not risk outcome with untried brands anymore. I will try this with simple recipes that I'm very familiar with only, & those that don't require much time.

I find significant differences in various brands of butter, mostly I think in water content. Sometimes this doesn't make much difference. Bread e.g., but not cake; pie filling, but not pie dough; never with salad dressing.

reply by: robinwaban on September 25, 2012 at 8:58 pm

I am definitely a Land O Lakes girl for baking. For other things, I like a nice salty fatty butter. I try to go with local farms for everyday eating ( like on my toast or muffins) butter.

reply by: chiara on September 25, 2012 at 10:47 pm

I only bought Land O' Lakes until I discovered Challenge butter which I think is out of California. There is something about it that I like better than LoL. It seems like it has less moisture (water). I shop at a military commissary and it is cheaper than Lol--a nice benefit. The size of the sticks is more squat--wider and shorter than a standard stick of butter. It's a minor nuisance.

reply by: elsa on September 25, 2012 at 11:13 pm

Chiara - Where do you live? At my regular grocery store (WINCO) they carry Challenge, along with Tillamook and another brand - can't think of it right now. Usually one is on sale and I try to purchase it then. I'm wondering if the shape of butter sticks depends on the production location. Most butter in Idaho is of the wider/shorter size; while I was more familiar with the longer/narrower sticks in the Midwest.

reply by: karen_noll on September 26, 2012 at 5:05 am

I usually buy Land o' Lakes, especially on sale, but I've been using more and more of Trader Joe's products (just to avoid the dreaded Stop & Shop, ugh), and their butter is quite nice.

reply by: KIDPIZZA on September 26, 2012 at 12:17 pm

Good morning to all. In America, for butter to be sold as butter it must contain a minimum of 80% butter fat. We can safely assume that the super market brands are at 80%.

The name brands that we know of vary from 81% to 81.5% Somewhat richer. The european butter selection has approx 82% to 85% butterfat depending on the creamery firm. I believe that the Cabot butter brand in the NE section of the USA has the 85% butter. I use the european style made by Challenge creamery from San francisco for one of my cookie selections. I use the least expensive butter that I can buy for everything else. Tomorrow I will be going to Walmarts for 3 of those one pound boxes.

Thank you for the alert...I appreciate it.

Enjoy the rest of the day.


reply by: Cindy Leigh on September 26, 2012 at 1:10 pm
Cindy Leigh

I switched over to organic for as much as I can. Sure not cheap, but I also look for as local as possible.

reply by: LoveVT on September 26, 2012 at 3:26 pm

Cabot butter all the way.

reply by: altardee on September 27, 2012 at 4:03 pm

I buy Landolakes or Hotel bar which ever is the least expensive.

reply by: Bella1 on September 30, 2012 at 2:49 am

usually i use the generic brands for baking and don't have any problems, but yesterday i used a jewel food store brand for my butter cookies and even though they were good they crumbled apart... My DH will only use land O lakes and they do make the shorter sticks in las vegas but it's the longer sticks in IL. & WI. :)

reply by: easyquilts on September 30, 2012 at 5:33 am

I have used Walmart butter, and it isn't bad, at all. I'll be checking out that sale.

WM also has the occasional sale on GM flour, too. KA is never on sale there.... So I will buy some GM when he price is right.


reply by: easyquilts on September 30, 2012 at 5:36 am

LOL is our favorite, too, but it is usually almost four-dollars a pound.... I get it when I can.... I like the half sticks... They are cute, and handy....