![]() I just love Irish cream crackers and cheese.ĭon't forget you can get all of my latest updates by sigining up for my emails. Neither Jacob's nor Kerrygold have ever heard of me. They're a perfect cracker for all types of cheeses, cream cheeses, Swiss cheese, gouda and of course, our Irish favorite, cheddar cheese.Īnd so, when the kids are tucked in bed tonight, I think I'll pour a glass of cold milk, butter a few cream crackers, adorn them with slices of Dubliner cheese, then savor my truly Irish snack. A layer of apple chutney on top, and I'm in cream cracker heaven. In typical Irish fashion I always butter the cream cracker first, and then a thick slice of cheddar on top. You can enjoy them with butter, or butter and jam, but my favorite is always cream crackers and cheese. ![]() In addition, one cream cracker has only about 35 calories, so not too bad for our waist lines. However, they do contain gluten, so they're not suitable for those seeking gluten-free treats, like so many Irish people who have Celiac disease. I can assure you that the Guernsey was a bit more yellow, not a lot, and both Jersey and Guernsey butters out-yellowed the Kerrygold.Plus, good news for vegetarians - they're suitable for veggie diets since they contain no animal fats. The color variations are difficult to see in the photos, I apologize. Bolands Jersey Creams, 3 bag pack, Irish Butter Flavored, Cream Filled Biscuits, 150g (5.3oz) per bag. The final photo is a comparison of the butters to some Kerrygold pasteurized butter. I compared the final weights of the butters in bowls weighing the same and taring my scale. The Guernsey butter is slightly more yellow. The Guernsey cream produced less butter and more buttermilk than did the J cream. When I made the Jersey cream into butter, I ended up with more butter and less buttermilk than with the G cream. I only measured the buttermilk from the initial pour off I didn't weigh any of the "washing" liquid that removed the rest of the buttermilk from the butter. I used the same amount of cream: 1/2 gallon. I have done this experiment twice, with very similar results. Our browse-fed goats' milk tastes just as sweet and creamy as the grass-fed Jersey and Guernsey milks. I have read (see books below) that all unadulterated, grass-fed milks of cows, goats and sheep will taste pretty much the same (sweet and fresh, yum), and at this time, I concur. To my palette, which is fairly sensitive, the milks/creams are nearly indistinguishable. Guernsey milk, however, is higher in beta carotene, evidenced by its brighter golden color. If you read about the differences between the Guernsey and Jersey breeds, you will see that Jersey's are known for their slightly higher butterfat content. What I found was interesting, so I thought I'd share. I've been making raw butter with the cream for a while now, but it only occurred to me recently to compare my results with the two creams. ![]() We don't drink cow's milk, but adore and devour butter (because we're doing GAPS, the gut healing protocol, we only consume our goat milk in the form of naturally fermented yogurt.I love the villi starter from Cultures for Health). One friend has a Guernsey cow, the other friends get Jersey milk from a local Real Food farmer. ![]() I have two local sources for grass-fed raw cow's cream.
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