Actually, I think it may be easier to find in the city - we have enough people here that it's worth it for a few supermarkets to stock it. Even if only 1% of us want it, 1% of 10 million is more than 25% of 100,000.
And it's not that hard at all. I know of one store that stocks it, it's easy for me to get to, and I like going out that way anyway because it's next to a bookstore :)
The trouble is that it's expensive. It costs as much for half a pound of goat butter as it does for a pound of the other kind, and butter (costly though it is) at least goes on sale sometimes!
Regardless, we don't use much of either. Unless I'm baking cookies or something, I'll use, at an absolute maximum, two tablespoons of whichever-it-is in a day - one on oatmeal in the morning and another on rice (IF I make rice that way instead of making it with a bit of oil and bouillon!) And that's divided up between all of us - 2 - 4 people eating oatmeal (depending on whether my grandmother and I have it or not) and 4 - 6 people eating the rice. But I don't use much because I either have traditional margarine, which is cheap but contains whey (so, uh, kinda missing the point there - it's less of a problem than butter outright, but not that great) or I have the Earth's Best margarine or goat butter, which don't react badly with the nieces at all but which cost twice as much. (Well, EB costs as much as regular butter, but regular butter tastes better. At the price, I'd rather get the real thing.)
So yeah, I really don't think the maximum of two teaspoons (two tablespoons divided by 3 people, more or less) a few days a week (if that!) is such a huge risk. I'm definitely not going to sit up worrying about it.
As far as how goat butter tastes, it varies. If it's been sitting around, it tastes a little like goat :)
Otherwise, it tastes like butter, which is pretty much what I want in my buttery substance!
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And it's not that hard at all. I know of one store that stocks it, it's easy for me to get to, and I like going out that way anyway because it's next to a bookstore :)
The trouble is that it's expensive. It costs as much for half a pound of goat butter as it does for a pound of the other kind, and butter (costly though it is) at least goes on sale sometimes!
Regardless, we don't use much of either. Unless I'm baking cookies or something, I'll use, at an absolute maximum, two tablespoons of whichever-it-is in a day - one on oatmeal in the morning and another on rice (IF I make rice that way instead of making it with a bit of oil and bouillon!) And that's divided up between all of us - 2 - 4 people eating oatmeal (depending on whether my grandmother and I have it or not) and 4 - 6 people eating the rice. But I don't use much because I either have traditional margarine, which is cheap but contains whey (so, uh, kinda missing the point there - it's less of a problem than butter outright, but not that great) or I have the Earth's Best margarine or goat butter, which don't react badly with the nieces at all but which cost twice as much. (Well, EB costs as much as regular butter, but regular butter tastes better. At the price, I'd rather get the real thing.)
So yeah, I really don't think the maximum of two teaspoons (two tablespoons divided by 3 people, more or less) a few days a week (if that!) is such a huge risk. I'm definitely not going to sit up worrying about it.
As far as how goat butter tastes, it varies. If it's been sitting around, it tastes a little like goat :)
Otherwise, it tastes like butter, which is pretty much what I want in my buttery substance!