all 33 comments

sorted by: hot top controversial new old
[–] 25 points 10 months ago* (last edited 10 months ago)

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.

  • source
  • [–] 19 points 10 months ago (8 children)

    I don't see what is wrong.

  • source
  • hideshow 8 child comments
  • [–] 7 points 10 months ago (3 children)

    It's European and therefore wrong

  • source
  • parent
  • hideshow 3 child comments
  • [–] 9 points 10 months ago

    Someone clicked left align when they meant to click center.

  • source
  • [–] 8 points 10 months ago

    I thought you were holding an nvme ssd at first

  • source
  • [–] 7 points 10 months ago (7 children)

    What's European style butter? Is it made from actual cream?

  • source
  • hideshow 7 child comments
  • [–] 8 points 10 months ago (5 children)

    What butter isn't made from actual cream?

  • source
  • parent
  • hideshow 5 child comments
  • [–] 8 points 10 months ago (2 children)

    US of A have some serious troubles regarding safe and healthy food. The ingredients often are interesting to put it mildly.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 7 points 10 months ago*

    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.

  • source
  • parent
  • [–] 3 points 10 months ago

    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.

  • source
  • parent
  • [–] 5 points 10 months ago (7 children)

    What does "European style" even mean

  • source
  • hideshow 7 child comments
  • [–] 4 points 10 months ago (3 children)
  • [–] 2 points 10 months ago (2 children)
  • [–] 2 points 10 months ago

    “European style butter” hehehe, great.

  • source
  • [–] 1 point 10 months ago

    Slow churned 😳🥵

  • source