Lidl do a lovely West country butter with sea salt
Ages ago I watched program which showed you how the spreads are made. That put me off for life. A yukky grey gloop until they add colouring.
I'm a butter girl
I remember Gold.. my mother was also an advocate.. I always thought it tasted vaguely like cheese, didn't like it thowell, after the 'i find that thinking of carbs as 'poison' helps me stay in control of my T2' thread, you REALLY don't want to know what margarine is known as in our household!
mind you, I am quite interested to know what people consider to be margarine?
I have always understood the word to cover any spread made by treating fats and oils in such a way that they become spreadable, whether by mechanical or chemical means. so for me, even the so called 'healthy' spreads like Flora and Olivio are still just as much margarine as things like Stork and Own Brand Yellow Stuff.
you can tell I'm a butter girl, through and through. In fact the only time i ever bought marge was as a student. an impoverished student. and i ended up preferring to go without, rather than use marge.
edited to add: can anyone remember 'Gold'? so full of colourings it was almost Day-Glo, and a taste so far removed from butter it might have been cart axle grease. my mother bought it proudly!
And swear by it too, like my husband. If he ever eats "butter", it's one of those so-called healthy bastardized butter type spreads...
Until recently I had a lodger who made his sandwiches in the morning for eating at work for lunch. Thick slices of white bread and margarine from a bucket sized tub. I pretended that I hadn't witnessed it. Oddly I can't remember what he put in his sandwiches.
They sell Lard in Iceland's
Oh yes! I used to buy that in my calorie counting days.
Disgusting stuff, but it did have the added advantage of reducing my intake of bread because the spread itself was so disgusting. Now if only calorie counting had actually worked long term... 
I don't know for sure but I reckon that's what happened. I just ignore the unsalted bit and use my usual salted butter for all recipes.
I should add that I am quite capable of ruining any recipe at all with or without the 'proper' ingredients.
I hope I haven't misled you, I just happen to prefer salted butter .It's in the fridge ready to be tried. Glad it's good....now something low carb to go with itAges ago I watched program which showed you how the spreads are made. That put me off for life. A yukky grey gloop until they add colouring.
I'm a butter girl
How posh! I was kangaroo butter till we joined the common market
