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Slow churned 😳🥵
What does “European style” even mean
I always thought it was due to European butters being cultured (similar to yogurt).
Higher fat content I think? At least that’s what it means at my local store here in America.
Buttér
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No sugar
Why on earth is there sugar in butter???
freedom
Idk. Companies put sugar in everything to make it more addictive. I just figured the US did that already.
I never knew there was a difference between European and American butter until now, so I decided to look up what the differences are. I found this article (which is of course not paid for promotion for European style butter in the slightest), which is pretty funny, because it has a long list of examples for which the European butter is good; on bread, in sauces, cooking steaks, in all kinds of pastries. Basically everything. But it only has one example for the American butter, and that basically reads “well, using American butter in your cookies is at least better than having no cookies”.
For others who are uninitiated the difference is the fat percentage which is 80% for American and 82% or more for European, plus European butter often contains bio-cultures, giving it a tangier taste.
I don’t see what is wrong.
It’s European and therefore wrong
European style
Eww
I’m not saying, you are wrong. I’m saying, I must first try another kind of butter before I give an opinion.
Its bougie
I’m not sure to understand your comment either. Isn’t bougie short for bourgeois in a bit of “chic” sens. In French, bougie means “candle”.
Someone clicked left align when they meant to click center.
How the fuck do you centre something in CSS!?
Step 1: get a pint of a virgin blood
Step 2…
Step 3: it worked!
I thought you were holding an nvme ssd at first
What’s European style butter? Is it made from actual cream?
What butter isn’t made from actual cream?
Apple butter?
Oh nice. Don’t think that counts but it is called butter I guess lol
US of A have some serious troubles regarding safe and healthy food. The ingredients often are interesting to put it mildly.
Just looked up Land O Lakes because it’s the first popular one that comes to mind.
Sweet Cream, Salt. CONTAINS: Milk
Of 14g serving size 11g is fat which is about 78-80% fat.
Another generic butter
Great Value Sweet Cream Unsalted Butter
PASTEURIZED CREAM (MILK), NATURAL FLAVORING.
Natural flavoring is the alarming part of this list. But still has cream as the main ingredient.
For butter? Have you seen American butter? Literally the only ingredient is cream and it’s made the same way as European butter. Now margarine/oleomargarine is a manufactured butter substitute made from whipped oils and tallows with God knows other oil based products. But that isn’t unique, it’s widely available across the world and is usually sold as a “butter like spread” in America.
America is going through a rough spot but it’s not some hell hole of careless abandon right now. Look up English ice cream and American ice cream you will be surprised. America takes its dairy products VERY seriously.
Sure is, ingredients are cream and salt
“European style butter” hehehe, great.
How is it supposed to be?
Probably cut close to the black square(called a print mark).
Nice did you get extra butter for free?
