The most expensive one? Just compare the boxes of butter at the store for fat content. Most are around 80% but I'm sure there's something extremely high fat content online for sell.
lol Shedd Spread works for ya? My question was if you have to use real butter or not. Is there something you can add to butter or margarine that would make the butter firmer. I have bad luck lifting my butter out of my water. It breaks up and I can't get it all.
Wandered if a tablespoon of Pectin? Certo? would firm it up some. any ideas? I have a batch simmering now in a crockpot now. Going for 20 hours. I used stick margarine but I'm po white trash but it's always worked for me. It's only 60% fat but it seem to get more solid and I'm only using homegrown that got seeded.