Some people on here have mentioned they use salted Kerrygold. From a paleo perspective, does it matter if you use salted or unsalted Kerrygold? Besides for baking, is there a benefit of one over the other?
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Unsalted. You can always add salt! |
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Yep, I agree with unsalted. A tablespoon of the salted packs 100mgs of salt. I'm not a salt-o-phobe, but, when I salt my own food, I am not using that much salt. Regardless of any potential health issues with the salt, food is always better when you can season to taste. Pre-salted foods make that a bit trickier. |
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When I clarified my salted Kerry gold it appeared to take most of the salt out of it with the milk solids any way. My clarifed butter doesn't taste salty at all. |
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I remember hearing once a million years ago that the salted butter is the less-desirable/older/weird-tasting stuff that they could only sell salted. Probably not true, but I still only buy unsalted. |
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It's much easier to eat the unsalted with a spoon. If you want added salt, put it on the outside of the food to enhance it. |
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What is the best use for Kerry Gold? And how is it better than organic butter for cooking? |
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