Cookaholics Bulletin Board

All,

Came across a possible recipe for Thanksgiving which relies heavily on sheep's milk butter as an ingredient (a full cup of it, no less). However, I could only find one source of the butter online, and they wanted $40 for shipping (!). Questions:

• can anyone find a better source for me?
• how would I substitute for it?
• does goat's milk butter taste anything like sheep's milk butter? I can get that locally.

I would look up local producers of sheep cheeses. They must be able to get the sheep milk, after all.

Yeah, I'll call the Creamery in Central Point.

I'm curious what you are making that calls for sheep's milk butter, and how much different it would be from regular butter. A side-by-side comparison might be in order if you get some so you can report back.

Becky,

"Salmon trout in cornmeal and sheep's butter"

What does salmon trout taste like?

Darcie,

Kinda like a very light salmon; pretty much exactly what you'd expect if you crossed a salmon and a trout.. Salmon and trout are basically the same fish; Salmon just gets out to sea, eats shrimp turning it orange and gets large and fat, and trout doesn't. So when salmon become land-locked (e.g. steelhead), or trout start getting out to sea, you get a light-orange, large meaty salmon-trout.

Anyway, the steelhead were apparently fished out last week, so I won't be doing this particular recipe for TYDay. Shame, because I just found some goat butter ...