American Reacts to UK vs USA Butter Differences

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As an American I am a big fan of butter. Today I am very interested in learning about how butter is different in the UK compared to the United States. If you enjoyed the video feel free to leave a comment, like, or subscribe for more!

[@trevorarnold5410]

I believe this is partly why Americans can’t understand our liking for beans on toast, but when the toast , which is made from more flavoursome bread, is coated with creamy slightly salted delicious butter , then added with the baked beans in tomato sauce, that makes all the difference, to a delicious little snack.

[@Jumpyman_thegamerYT]

Never have I read a comment that I agree with so wholeheartedly.

[@lolofig1]

Plus our proper cheddar on top!

[@emmafrench7219]

@lolofig1 Which has been delivered straight to our door direct from Cheddar Gorge of course ..... 😊✌

[@asphaltpilgrim]

... with a light smidge of marmite on the toast....

[@araptorofnote5938]

And a side of blood pudding and haggis.

[@stumccabe]

British butter packaging also has markings for convenient cutting. How that lady hadn't noticed that I cannot imagine.

[@eduardomarin2783]

Probably she didn't turn it upside down 😁

[@carolineskipper6976]

Actually, if you watch her original video, she does correct that error in her description- she realised after filming.

[@joeasher2876]

They also have the markings on at least some butter in the US. I have a sister in Colorado and it's there on her butter.

[@joeasher2876]

Oh, they are saying it's the other way round? I'm in the UK and have markings on my butter packet in 50g increments.

[@carolineskipper6976]

@@joeasher2876 She says in the video that UK butter doesn't have markings and US does- but in the description of her original video she corrects hersef and says that UK butter also has markings on.

[@keithalanbaker535]

Here in the UK we spread butter on most of our sandwiches whether its Ham, Jam, cheese, egg or Marmite and the fact that Americans don't butter their sandwiches is totally bizarre.

[@keithparker5125]

The simple answer is 'Americans do not know how to make a sandwich'.

[@robertadavies4236]

The odd thing is, I grew up in the US in the 1960s. When I was little, I had a children's cookbook (American) from the late 1950s. It included ideas for sandwiches, and all the sandwich recipes began with "butter the bread". It sounded odd to me because my family never buttered bread for sandwiches, but the book treated it very matter-of-factly. So it isn't -- or wasn't -- entirely unheard of, even quite recently.

[@michaelcaffery5038]

I only very recently found out that Americans don't and was amazed.

[@CamcorderSteve]

Does that not make their sandwiches kinda dry. How can you make a sandwich without butter or spreadable butter?

[@nidh1109]

​@@robertadavies4236I wonder if in the late 50s people in US were using more locally made "farmhouse" butter? It would be delicious and spreadable before big manufacturing took over?

[@juliaforsyth8332]

When New Zealand butter was exported to the States, there were complaints of food colouring because the butter was so yellow. They were astonished when told it was just the result of grass fed cows on spring grass.

[@lavalamp6410]

The same issue arose when a NZ bakery won a contract to supply an American hotel with frozen croissants, they were so yellow after being baked the NZ company had to prove the yellow colour came from the butter and that NZ law stipulated the only thing allowed in NZ butter was salt. No food colouring at all was added.

[@HeatherMyfanwyTylerGreey]

@@lavalamp6410 These two incidents just show up how centred around colouring food the American system is that they even suspect natural foods are tampered with.

[@DavesFootballChannel]

@@HeatherMyfanwyTylerGreey also demonstrates how ignorant and stupid they are!

[@BalefulBunyip]

Yep best butter is from cattle fed on spring grass.

[@kilsestoffel3690]

I was told by a dutch buttermaker that butter changes colours during seasons. In summer, the cows are outside on grasland and the butter is bright yellow. In winter, the cattle stays inside and is fed with silage, so the butter gets a pale yellow colour. They added some beta carotene to get the bright yellow, butter is supposed to have.

[@natalielang6209]

As a baker I would ALWAYS weigh my ingredients as it's a very precise science.

[@iriscollins7583]

Fully agree. Cups of ingredients get me, I sent away for a set, out of curiosity, they have their weight engraved on the side of each cup😊.

[@germankitty]

Someone once said, "Cooking is an art; baking is science." I totally agree.

[@philno]

as a non psychopath i do the same thing

[@AanotherAardvark]

I don't do any baking, but I totally agree with your point. However, for cooking, it's far less of a science. After a few goes at something you just get the 'feel' of how much to use, and can easily just eyeball it. Being able to measure it out in tablespoons seems utterly redundant to me.

[@janemcdonald5372]

Aussie here. My husband and I were visiting some of his US military veteran friends in 2010 (he was an Australian veteran who befriended a number of Americans when he served in Vietnam). I commented to one of their wives that their butter was very pale, almost white, whereas our butter was much yellower. She categorically stated that our butter must have colouring added for it to be yellow. When I said there wasn't any, that it was made with just cream and salt, I was flat out told I had to be wrong. Unfortunately, I couldn't google to check and find out about our cows being grass-fed because you couldn't buy a sim card in the US that had data without having a US address and sign up for a 12-month contract (we were only there for a month). The Pay as You Go sims only had talk & text capability. When I told the people at the phone shops that we'd had month-to-month sims that included data in Australia for years, they looked at me like I had two heads and told me it was impossible to have month-to-month data plans.

[@nicholassaples8192]

Hey, aussie here 👋 too long-winded a story confusing, and what the hell are you raving on about??

[@Loulizabeth]

I'm both Dyslexic and possibly got ADHD and was able to follow along without issue. Did you divide it into two paragraphs after the comment. If so, that definitely helps.

[@martinwebb1681]

The lovely yellow comes from the cattle being grass fed. Here in the UK we have grass fed delicious creamy yellow butter, same as the Irish butter too. American butter is not only not very tasty it looks anaemic.

[@IEarlGrey]

@@nicholassaples8192I’m super high tired and in bed in the dark and I had no problem following

[@julianbarber4708]

The irony is that they think they're so advanced, when the reality is, they're quite backward.

[@NK-bj8li]

If u unravel the packaging the UK’s butter has measurements there aswell. It’s often 5x 50g sections.

[@danny1ft1]

I had no idea lol, I just guess shit haha

[@Lily_The_Pink972]

Same with margarine and lard. Baking was much easier in pre-metric days when a tablespoon of flour/sugar/dry ingredient weighed an ounce and a block of butter or marg weighed exactly 8 ounces.

[@MrBulky992]

Some may do but not all: mine doesn't and it's from Sainsbury, a mainstream supermarket.

[@DarrenFerneyhough1]

Just go and get some Kerrygold from a store and see what you're missing! And yes, in the UK we spread butter on the bread when we make a sandwich regardless of what the sandwich filling is

[@LaurieLeeAnnie]

Buy some crumpets and toast them to try your butter!

[@vtbn53]

@@LaurieLeeAnnie Yum!

[@starrius]

butter in the UK in blocks also works because of the size and shape of a butter dish

[@The.Android]

British butter block packs also have measurements on them (in grams).

[@MostlyPennyCat]

Yep, in 25g increments, colloquially known as, "The Metric Ounce" (An actual ounce is a hair over 28g)

[@MostlyPennyCat]

(28.350g or 28⅓g for convenience)

[@lizzieapples3339]

There are a lot of things that tase different in the U.K. I’d say our beef and lamb are highly superior which also has a lot to do with the fact that our livestock is mostly Grassfed where as Americans tend to feed their cattle, a mix of Corn, oats, and barley . this is mostly the reason why British people do not over season their meat because it’s not needed because our meat taste good.

[@stephenlee5929]

Hi, American's (USA) don't normally have sheep/lamb, that's part of why they insist on making Shepard's Pie with beef.

[@EmilyCheetham]

Also our chickens in uk if they say free range then they are free range- out pecking in the dirt and just come in at night to roost.

[@karinmcinally6842]

@@stephenlee5929shepards pie is always sheep cottage pie is beef.

[@stephenlee5929]

@@karinmcinally6842 Should be but American's (USA) don't always (often) understand.

[@mattstacyandthepomskies]

@@stephenlee5929 the clue is in the name… Shep-herd… Sheep herder.

[@sc3pt1c4L]

Betty Botter bought a bit of butter and she put it in her batter, but, she said "this batter's bitter. If I bought a bit of better butter, it will make my batter better". So she bought a bit of better butter and she put it in her batter and it made her bit of bitter batter better.

[@tonyollier7098]

Used To recite this In the car when my kids were young. I had a cassette tape of funny promotional songs and rhymes performed by the Country Life Buttermen, who also appeared in Country Life Butter TV ads. Another one that sticks in my memory is "I eat my peas with honey, I've done it all my life, it makes the peas taste funny, but it keeps them on the knife"

[@emmafrench7219]

@sc3pt1c4L. Oh wow! I thought I knew most tongue twisters, but not this one. I hope you don't mind if I write this one down so I can try and learn it. Then I can surprise my son with another one for him to practice. He'll be chuffed.✌

[@dodger1792]

Beat me to it ,but I still posted my mother's version.

[@urbanshadow777]

Bravo

[@skiapod6427]

Betty's logic is flawed. Putting better butter in a bit of bitter batter will not make it better, she will just have buttery bitter batter, and will have wasted her better butter. What she needs to do is use the better butter to make better batter which will hopefully not be bitter.

[@carolineskipper6976]

Interestingly, I just checked my packet of Anchor Butter, which tastes 'minimum fat 80%' but also in the ingredients says '82% fat' so obviously covering both bases. A thin layer of butter on sandwiches prevents the bread from going soggy when the sandwich filling soaks into it. It also makes the whole thing less 'dry' with non- moist fillings - although these days people do use mayo as an alternative with appropriate fillings.

[@martinwebb1681]

You can't beat a good creamy British or Irish butter on your bread, toast, rolls and crumpets.

[@artasium1]

Tyler this is the reason there are butter dishes. You cut an amount of butter from the butter in the fridge and you put it in the butter dish with its lid and you leave it out on the table or work surface. That way, your hard unspreadable butter softens to room temp and is spreadable. Then when nearly finished you simply refill with butter from fridge.

[@sharonmartin4036]

And we don't have to put up with awful squeezy butter that even has in it's adverts that it is not real butter!

[@wessexdruid7598]

Unfortunately, Tyler doesn't ever read his comments.

[@sharonmartin4036]

@@wessexdruid7598 Actually, he does. I have even had responses from him a couple of times.

[@patriciachirgwin3238]

Another thing to note is that many British households keep their butter in a butter dish outside of the fridge (in a cupboard) so that it is always spreadable. If they don’t use the ‘block of butter’ (which is typically 250g or slightly more than half a pound), the “spreadable “butter is kept in the fridge.

[@EmilyCheetham]

Maybe in the summer. But most people I know keep their butter in the fridge and take it out a short while before they need to use it- or they keep their butter out in the winter. Same with eggs. Although you can keep eggs out in uk as we don’t wash them most people I know keep them in the fridge or atleast in the late spring/summer/early autumn they do. Where as in America eggs MUST be refrigerated 365 days a year.

[@LindaRolph-e6g]

But the spreadable butter has chemicals added to make it spreadable so not the same thing at all

[@carltaylor6452]

@@EmilyCheetham That's interesting. I don't treat my butter or eggs differently and refrigerate them in the summer - unless the summer is especially hot. I have a metal butter dish - I think it's hollow steal - which moderates the temperature somewhat so that it remains spreadable in the winter and keeps it cool in the summer. It doesn't work at extreme temperatures, but it does mean that I rarely have to refrigerate my butter. 🙂

[@RobCrossgrove-p7d]

@@LindaRolph-e6g Not all butter has chemicals added. Only the ones that are marketed as spreadable. I buy standard butter from Tesco, (exactly as shown in the video, except mine is unsalted), and in this weather, if I leave it out, it is definitely un-spreadable. I have to stick it in the microwave for about 20 seconds before using it. Likewise in the summer, if I don't put the butter in the fridge, it does get all sloppy.

[@londonbobby]

​@@LindaRolph-e6gNot really. Most spreadable butters have some sort of vegetable oil added, but some (e.g. Kerigold Softer Butter and M&S Softer Butter - which may well be the same stuff) are made by adapting the churning process to add extra air. It works well and I always buy it as I cannot stand vegetable oil in butter.

[@skipper409]

Butter is used for cooking in UK, but it’s more often spread on bread….sandwiches have buttered bread, unlike in the US

[@ldarm]

Beans on toast with butter, L&P, salt, pepper and cheese 👌

[@martinwebb1681]

Crusty bread with British or Irish butter, it's out of this world ... scrumptious.

[@nolimittolearning4414]

When we open a pack of butter we tend to put it in a butter dish and leave outside of the fridge with our eggs. It can stay out for a very long time without going bad and, at room temperature it’s easier to spread on toast, or crumpets and sandwiches.

[@nolimittolearning4414]

Yes, crumpets are amazing. Toast them until crispy and put lots and lots of creamy butter on them.

[@JohnResalb]

Well this has a lot to do with grass and rainfall. As an example - Irish butter has a world-wide reputation. In the same way, Welsh lamb is exported to the US and other countries. Scottish whiskey requires both soil and correct atmosphere. What additives are then added to any product can be subjected to political control, but soil and weather cannot.

[@irishflink7324]

If you never had Butter on your Sandwich you have missed out of something Good

[@lylobean]

Not sure putting that white block of american butter substitute on your sandwich would do anything good. Needs to be proper butter.

[@geoffpriestley7310]

You can't have a marmite sandwich without butter it doesn't spread right

[@ront2424]

@@geoffpriestley7310 same as vegemite, needs butter on the bread.

[@Stephie_L]

This is why Tyler's butter outrage was sarcastic because it doesn't seem common to have butter on toasted bread in the USA. If it was a part of their culture, then he'd be outraged for real I think 😂

[@viper7869]

How can you not have butter on a sandwich! That's completely mental 😮😮😮😂😂😂

[@seanmcmichael2551]

@viper Agreed. Bizarre ... how do the sandwiches even hold together. And how would you manage to swallow it. It sounds like americans would never have such things as a plain ham sandwich or a cheese and tomato sandwich. The inners would just drop out of the bread. I guess they have loads of mayo etc.

[@AanotherAardvark]

Even as a Brit, I do tend to use a spreadable 'butter' for sandwiches. And then usually only on the base side. Because even our 'softer' real butter is still pretty hard when taken out the fridge; depending on the bread, it may still be too hard to spread without leaving it out to warm up a bit. But to not use any type of butter at all on a sandwich just seems pretty strange to me. Apart from anything else, if you are making something like a jam or marmite and honey sandwich or something with any salad component in, or even something like ham, without the spread on it the filling soak into the bread, making it moist, soggy and pretty un-appealing. The only benefit I can see with not adding spread is to reduce the calories. But two slices of bread, even without any filling is around 140-170 calories. So adding a thin slice of spread isn't going to tip the balance very much. But for hot toast, and especially toast with something like beans or spaghetti loops on, it _has_ to be butter!

[@williamsimpson5808]

Wholemeal no butter

[@i-gary-i]

@@AanotherAardvark Butter is always impossible to spread straight from the fridge, forward planning is required (something brits excel at).

[@GarySaltern-hn1ji]

Here in Canada I have never heard of anyone making a sandwich without buttering the bread. Butter is kept in a butter dish and nuked for a short time to soften.

[@frankmitchell3594]

Baking recipes in Britain almost always use weights not cups or spoons. Even my Grandmother, years ago, cooked using ounces and pounds. Every good cook uses scales and weighs the ingredients.

[@ruthholbrook]

Nah. I was taught - a rounded tablespoon of sugar = 1 ounce, A heaped tablespoon of flour = 1 ounce half of half (of half) a block of butter = 1 ounce. 2 butter / marg to 4 sugar to 6 flour plus 2 eggs makes a cake. Making pastry is half fat to flour. You don't need scales if you know your subject.

[@elizabethchew505]

Generally I know what you mean, but I would modify this a bit to say that all good BAKERS use scales, since baking is science as much as art, whereas COOKS tend to be people to measure by eye and taste. But, certainly, for BAKING, weight is key. My mother, who was a trained cook and d professional Baker for fifteen years used a rule of thumb for sponge cakes, which was to weigh the eggs (then you can use any size of eggs, or make however cake mix you needed) and then use identical weights of sugar, butter and fkour. Easy!

[@elizabethchew505]

To be fair, my mother - who was a professional Baker for many years - treasured her copy of a cookbook by a lady called Marguerite Pattern (loved and used until it was held together with wishful thinking!) and I remember that she had conversions in teaspoons and tabkespoons (but generally just for DRY ingredients that can be relied on to pack the same way. But - to my memory - I don't remember 'cups' ever being used. I don't think that volume measures are incredibly good (apart from dry or completely liquid ingredients) make great sense tho since you can't really measure anything by volume unless it is completely packed down. How do you measure a' cup'of butter, unless you're using a freshly opened pack? And as for fruits or veggies. . .! It has driven me NUTS to try to compare nutritional information on US websites that talk about a 'cuo' of boiled eggs, or carrots or,x, y and z. Even if you are comparing GRATED carrots, how tightly are they packed? Or how small are the pieces of boiled egg? One fairly obvious one in baking would be chopped nuts. How finely are they chopped? My feeling is that using volume and eye is probably OK for experienced bakers doing BASICS that aren't that sensitive to a bit of give and take either way, but otherwise there are massive potential pitfalls to drop into. Why are US bakers SO averse to scales? You can get really accurate electronic ones in the UK that weigh in either grams or piunds/ounces, and take up very little room for £10-15 or bigger ones with brass weights that take up more space but are so robust that they can become a family HEIRLOOM!! (Then you can grate your carrots or chop your nuts any way you like!!)

[@davidz2690]

cooks don't weigh ingredients lol bakers do

[@0utcastAussie]

Yes just about every uk kitchen has weighing scales of some description. We use digital kitchen scales which at the push of a button changes between Metric & Imperial. It boggles our minds when we read "Use X amount of cups" in a recipe. We think.. Well are those cups teacups or coffee mugs etc ? FAR too much faffing around. Just whack it on the scales. INFINITELY more accurate anyway!

[@susansmiles2242]

And to be honest if you are a serious cook/baker you can measure by eye because you know what 2oz or 200g looks like BUT you still use scale’s

[@AnneDowson-vp8lg]

I used to wonder what kind of cup or mug you would use, but then I learned that in the USA, they sell sets of standardised cups for measuring ingredients. It does seem very old-fashioned when you can use one set of kitchen scales.

[@Thegrinch2169]

i cant get over that americans don't use butter on sandwiches

[@DrIanRubenstein]

That's what happens when you have a revolution. It should be a salutary lesson to all of us.

[@ankra12]

Me too 😂

[@martinwebb1681]

@malcolmtanya2169 ... If you tasted American butter you would know why.

[@Richardryan84]

Whaaaaaaaa

[@David-es8fr]

4:35 we have the same system on our butter it’s got lines on the packaging normally in 50g increments

[@gvigary1]

I get the impression that in the US, it would be unusual to have just a piece of bread and butter. This is one of the great pleasures in life, especially if it's a bread with some character (ideally artisanal and crusty, though even our mid-range supermarket sliced loaves have more flavour than yours) and a good-quality butter, grass-fed, free-range and maybe even organic. It doesn't need anything else, though it's also great with soup, soft cheese, honey, or a host of other accompaniments. And yes, you guys have larger fridges, at least in part because you have larger kitchens. Our homes are MUCH smaller all round. The one thing you guys have that is better in this regard is the whipped butter you use on pancakes. We don't really see that much.

[@rgoonewardene380]

If you are using real butter, you keep it on the counter in a dish, as long as you use it in about week, it is fine. This is what I have been doing for more than a decade, and never been sick. Also need to use clean, dry knives when using the butter.

[@elemar5]

Mine lasts much longer than a week without tasting any different. Maybe a month.

[@carltaylor6452]

Mine lasts much longer in a dish. I don't refrigerate either. I live alone and don't often eat bread at home. I mainly use butter for melting onto pasta or occasionally with crumpets; I might also add it to a curry sauce or to gravy to enrich it. A block lasts me about a month. You can tell when it's turning, which is when the outer layer goes a deep yellow. On the rare occasion this happens, I throw it out and buy fresh.

[@elemar5]

Just scrape off the deep yellow and it's good underneath.@@carltaylor6452

[@geoffpriestley7310]

I still have to microwave my butter. I must turn the heating on . The wife says she's cold I say your not wearing enough clothing

[@55garren]

In Sweden we have blocks to and its marked of 50 grams and we have special butter for sandwich

[@paulag7634]

The "spreadable butter" sold in( typically 500g) tubs is mostly butter, and depending on the brand contains between 55% and 65% butter blended with milk and vegetable oil to make it softer. Non-dairy spreads (AKA margarine) are a different thing altogether.

[@mattstacyandthepomskies]

When I was leading some international undergrads, whilst doing my masters, we all went to a bakery to get sandwiches for lunch. The two American girls in the group were personally affronted when they discovered their roast pork and beef sandwiches came with buttered bread haha!

[@patriciachirgwin3238]

In my experience (I lived in Canada for 30 years), North Americans use what we use as a liquid measuring cup to measure dry and wet ingredients. Not very exact!

[@AnneDowson-vp8lg]

I'd be personally affronted if there wasn't any butter on my sandwich. Mayonnaise is lovely, but it's for putting on top of your sandwich filling.

[@Basic-c2r]

In Canada, we use butter in bricks and we spread it on sandwiches too. I've been watching both your channels on England and Canada and have found that we in Canada are much more like England than we are like the US.

[@Yewchoobarkontz]

That's because Canadians are sane, well-rounded people with a grasp of culture.

[@martinwebb1681]

@@Yewchoobarkontz ... 😂... So true.

[@B-A-L]

That's cos Canadians have the King to keep them in check and that's where they get their good manners from!

[@deankeith830]

Do you have trouble (as I do) understandig how anyone can eat a ham or cheese or even turkey sandwich without butter ? American's are truly weird

[@robertastewart2083]

Except in Canada we still sell butter in Imperial measure - so most butter is sold in one pound blocks. In the UK butter used to be sold in half pound blocks but since metrification in the 1970’s it is now sold in 250 gram blocks.

[@t.a.k.palfrey3882]

Yes, the savouring of food is something valued much higher in Europe than in the US. Typical school lunch periods in US are 30 min, while in the UK they're at least an hour. A weekend family dinner typically begins at 6.00 and lasts up to 20 min in the US. In UK, time is about 7.30 and lasts up to an hour. In Spain/Portugal, etc they begin anytime after 9.00 and last up to three hours.

[@judithrowe8065]

Just buy Kerrygold- excellent Irish butter available in all US stores. It's also simple to make your own. We in the UK prefer to make sandwiches with good bread, a thin spread of butter, then our preferred filling-much nicer than gloopy mayonnaise.

[@danielferguson3784]

American butter looks far too pale, almost white, compared to yellow UK butter. Butter from grass fed cows is not only more coloured, but this means it tastes far better than grain fed cows butter of America. This also has advantages for the taste of meat. Nearly all sandwiches in the UK starts with the bread being spread with butter, hence the term 'butty' for a sandwich. This applies no matter whatever else is used as the sandwich filling. Even beans on toast generally means the toast is spread with butter before the beans are added. It is only things with their own fat that may not need the butter layer, such as bacon, that this may be left out. Many recipes require precise quantities of ingredients to work successfully, therefore a set of scales of some sort is necessary if one does a lot of baking etc, though measurement of butter can be assessed by dividing an 8 ounce block etc by eye. Liquid or grain etc may be measured ok by tablespoon etc, but not solids like butter, while a 'cup' is far too imprecise, as cups come in different sizes, & may be filled to various levels. One would have to melt stuff like butter to measure it by the cup, which is a bit stupid. It would be fairly ok for rice or cereal etc, but not for solid stuff. Lastly, good proper butter enhances the flavour of the foods it is used with, increasing the enjoyment & satisfaction.

[@martinbobfrank]

Americans can keep their butter after hearing about it. I only keep butter in the fridge during high summers where the butter melts and goes off quicker, or just buy and use the butter more quickly. I also buy more butter spread, which has just enough sunflower oil in it so you can spread it from the fridge. I never use a spread with not enough butter in it though (wagon grease is what my granny called it). If I'm cooking I only use pure butter though, as it melts anyway. In the UK, from what I know, every sandwich is buttered. Whether it's a chicken, beef, pork, salad sandwich or a crisp butty. I wouldn't make a sandwich without buttered bread, and toast or a crumpet has to be honoured with proper butter. You have to have proper butter man, otherwise life is not worth living.

[@dilligaf73]

You haven't realised things are different in UK? EVERYTHING is different in the USA than the rest of the world!!!

[@Henrik46]

This. In Scandinavia, we also have big blocks of butter, the smallest being 500 grams, about 1 lb US.

[@EmilyCheetham]

Butter kept in the fridge in uk can be a little hard (especially in winter) but if you take it out a little while before you intend to use it then it will soften.

[@michaellcrew]

The butter in UK has measurement markings on the wrapping. That is how we know where to cut it. Measurement in grams.

[@phil1898]

Buttered bread works especially well with hot fillings, like sausages, that melt the butter. When I worked in a cable gang (pulling thick heavy cables through ductwork) in the winter many moons ago, we basically lived on hot sausage sandwiches and steaming mugs of tea ;)

[@marieparker3822]

I like New Zealand butter - slightly salted. People who do a lot of baking often have kitchen scales.

[@joeasher2876]

Measuring butter is also easy in the UK. It's just a wider stick, so if you normally know an inch is an ounce (for example) then in the UK you also know that half an inch is an ounce.

[@catherinewilkins2760]

Guernsey or Jersey butter is lovely. Its expensive, but you get what you pay for. Not for cooking just for spreading on bread, or making sandwiches.

[@ChrisBowen-u3g]

Although our packets of butter in the uk do have markings, when cooking, a lot of us tend to judge by eye, so not exact but makes the dishes we make individual. Some meals we add more than stated just for the flavour boost.

[@jillybrooke29]

Butter fits nicely in my butter dish for leaving out of fridge to spread. Real butter has been spread on sandwiches in UK since they were invented by Lord Sandwich !!

[@davidseale8252]

In the UK, the slang for a sandwich is a "Butty" which is just two slices of buttered bread. This was an inter-meal snack for kids in the 50's. Between the bread and butter you could put Jam (jello), Chips (French fries, 10 French Fries = 1UK chip)! All toast has butter spread upon it and them jam or marmalade ar per your preference. You can have Banana Butties, Crisp Butties, Bacon Butties and posh people have cucumber sandwiches (Butties).

[@julianbarber4708]

Can't believe I used to have sugar sandwiches!

[@jenchem42]

@davidseale8252 In the US "jam" and "jello" are COMPLETELY different things... I think in the UK what you call "jello" is "jelly" in the US (US "jelly" is similar to jam, but made with fruit juice instead of fruit pieces.) Our "jello" is made with gelatin; think like wiggly flavored squares.

[@davidseale8252]

@@jenchem42 sorry jenchem42 but we do not use the word Jello here in the U.K. Even my English translator underlines the word. Jam is what you spread on sandwiches or bake into a cake. Jelly is what you get if you are good at your birthday party.

[@ltrtg13]

We have massive fridges for sale here in the UK. They are called American fridges.

[@horatiomh]

Butter blocks are sold to fit perfectly in butter dishes which have been owned for hundreds of years.

[@woody230uk]

most people in the UK spread butter on their bread to go with ham and cheese sandwich or bagels, or sausage butty, even spread it on the bread to make a cheese toastie also knew has a brevlile because of the kitchen appilants name we use to make it e.g do you want a cheesy brevlile. We also spread butter on toast with other spreads like chocolate, jam, peanut butter ect

[@martinwebb1681]

Yeah, and I love to cook my mushrooms fried in salted butter .... delicious.

[@helenroberts1107]

We often don’t keep butter in the fridge as it makes it so hard. We keep them on butter trays on the kitchen counter

[@lindadoswell9396]

My son makes his own butter very easy just double or extra thick double cream put in food mixer and its lovely butter no additives unless you wantto add salt! Lovely!

[@martinbobfrank]

Oh, as well, unsalted butter is bought for when you are baking as you put your own exact amount of salt in according to the recipe. However, for casual use (non-baking) use salted butter as it tastes better and can last slightly longer. I'm using baking for when you are using flour and other stuff to make bread or cakes and baking those foody items in the oven; not for general cooking.

[@piajensen13]

We need a video of you comparing and tasting European and US butter.

[@sc3pt1c4L]

I didn't know Buddha was different in the USA.

[@Bpat6169]

I believe Kerrygold, which is an Irish (European) butter is sold in regular grocery stores in the US. And yes…it is at a premium price! 😂

[@WijaLE]

The main reason I can think of as to why our butter isn't packaged to be easier for volumetric measures is because our recipes simply use metric. It's quite rare for a UK recipe to call for an amount of butter in tbsp, it far more often says it in grams. If it ever did say 1 tbsp butter, thats probably for frying and then we'd just eyeball it

[@grahamsmith9541]

Going back to before metric. It was always weight in ounces. Spoons only ever used for liquid, or grains like salt.

[@agakrzosek]

In other countries in Europe you have the same shape of butter like in the UK and I think weight is the same. How do you make sandwich without butter? Like let's say ham sandwich with gherkins 😂

[@gvigary1]

A lot of savoury sandwiches would use mayo. But it wasn't until today that I even considered a PB&J wouldn't have butter in. Now I feel sad for kids across America.

[@nolajoy7759]

I can't imagine never knowing the joy of top quality butter on toast.

[@scottosborne2915]

difference number 1 is that we in the uk and the rest of the world pronounce the T's in buTTer and americans call it budder the T's some how turn into D's difference number 2 our buTTer is real and not in a stray can

[@weedle30]

Same as them going into a “store” to buy a bottle of “warrder” ……

[@barriehull7076]

Yes I can see stray instead of spray can working, nice one Cyril.

[@dav147]

Tyler, this also now explains to me why a Chip Butty which definately has to have soft spreadable butter, along with the warm thick fluffy potato chip, works so well in the UK and Americans just don't understand it!

[@JoannaHammond]

Jumping from 80 to 82 isn't a big taste change, but if you go full premium then it get's higher and then you really notice.

[@nataliedunn5239]

The British butter has markings on it's packaging for measuring too, they just aren't as big and obvious, but they are there. Especially convenient if you are using it for cooking or baking.

[@Brixhamite]

Reminds me of a tounge twister from my school days ... Betty Botter bought some butter, but she said the butter's bitter, If I put it in my batter, it will make my batter bittter - so - Betty Botter baughter some better butter and it made her batter better :)

I usually buy butter in 250g or 500g «blocks», as you call them. I don't live in the UK, by the way. If the recipe asks for 100g I can just mark the block in five pieces and take two or one, depending on the original size. If asks for 125g, half or one quarter of the block. Other quantities, I just weight it. And, yeah, anyone who likes cooking has a scale in the kitchen. Edit: I've checked the butter I have on the fridge. The opened one, commercial brand, 82% fat. Unopened one, blank brand, also 82%. and yellow colour, of course.

[@KernowWella]

People in the UK have a saying, "I know which side my bread is buttered" 😁 Basically means we know who to "butter up" (compliment/ smooth talk) to retain something we have, or get something we want.

[@LaurieLeeAnnie]

That’s a Canadian phrase as well!

[@grahamluther9394]

Slightly wrong there by comparison to how we understand this, as it's in two separate contexts. Knowing what side your bread is buttered means you realise and are/you're grateful for whatever you have in the status quo, you're not always ungrateful for what you don't have. To butter someone up is to persuade them, in a kindly manner, like in 'I had to butter him up a bit, but he agreed in the end'.

[@wildwine6400]

The butter in the UK can also have measurements on the back too, not all but some have 25g measurement intervals on the packaging. They are 250g blocks usually, which is often the default amount in a cake recipe. Though some companies lately have annoyingly shrunk them to 200g

[@Phiyedough]

She didn't mention butter dishes. As butter is too hard to spread straight from the fridge it is put into a purpose made dish which is left at room temperature. I personally use sunflower spread instead of butter but as a kid all our sandwiches were made with butter, usually New Zealand butter.

[@marieparker3822]

You have larger fridges because you have larger kitchens.

[@alanmoss3603]

The have larger fridges because they have larger people! And I'm not talking about height!

[@brigidsingleton1596]

😊 ...and larger appetites! Have you seen the sizes of their McD's (_etc_) food portions?!!

[@alanmoss3603]

@@brigidsingleton1596 I used to have breakfast at a diner in LA - it was like a 15 course meal. Their eggs tasted of nothing and their bacon was like brown toe-nail clippings!

[@tibsie]

British people weigh everything when cooking, we only use volumetric measurement for liquids, and various sizes of spoons for things like spices and baking powders.

[@frankhooper7871]

Yes, we do also have "I Can't Believe It's Not Butter", but I absolutely _can_ believe it's not butter! Anyone who does any amount of cooking in the UK will have a set off kitchen scales. Almost all recipes will give the ingredients' weight.

[@steveknievel]

Just checked my butter fat content from sainsburys supermarket (15% market share), it's 82.2% Your bread is a much higher sugar content than ours, which is a factor related to the different use of butter I recon.

[@TheGiff7]

There’s some dairies that produce butter at 90%. They’re lush.

[@Chris_GY1]

Tesco is a supermarket the butter is made for them by a company that produces branded butter.

[@danny1ft1]

Spray and butter in same sentence really offended me lol😂

[@Thomashorsman]

blocks of butter in the uk also have the markings of the packaging if you wanted to cut a certain amount off. I think they’re In 25g increments

[@irishflink7324]

We have the same butter as the U.K. here in Sweden

[@gillianjackson9403]

Oh, look at you, trying to steal our thunder 😂

[@BKKMekong]

If you spread a bit of butter on your toast then it screws up your 1tsp measurement therefore 1 needed for cooking and another for eating.

[@grahvis]

How is measuring butter out in tablespoons smart? It isn't difficult to cut by eye a specific weight of butter from a 250 gram block.

[@thomasmumw8435]

Just think about all those food stuffs we eat daily.... Yes, hot toast with butter is great! But we enjoy warm muffins and crumpets spread with butter or scones etc, you really need to try this!

[@simonoleary9264]

Our spreadable butter is real butter that has had about 25% vegetable oil added to it during churning, so that it sets less hard when refrigerated. We also have things like "I can't believe it's not butter", which are mostly made from vegetable oil and are generally called "Margarine", rather than butter.

[@seanspeed214]

It’s not real butter if 5hey are adding vegetable oil,which causes inflammation in your body.

[@TheGiff7]

Spreadable Dromona Butter in Northern Ireland has no veg oil or the likes added. The dairy discovered that feeding the cattle with rapeseed plants resulted in a final product that was easier spread.

[@RCTThrAshFTWIN]

We love butter on sandwiches! It protects the bread from getting soggy no matter what you put on it. Even leftover Sunday roast with gravy! That hits hard

[@johnhood3172]

Kerrygold or countrylife and others on toast you don’t need anything else .

[@jerplusjeff]

I love Kaitlin's videos, so pleased to see reacting to her stuff, more please!😊

[@MissSJ4429]

The best butter is Lurpak which is Danish and tastes amazing. Also not difficult to measure, just cut into fractions. you know how much the pack weighs.

[@martinwebb1681]

It really isn't, but each to their own.

[@MissSJ4429]

@@martinwebb1681 it really is, but each to their own

[@101steel4]

Another difference. In America it's apparently called "budder"

[@starrius]

"we don't put butter on our sandwiches" as someone from the UK i want to know how you do sandwiches then?????????!!!!

[@heatherhursell3721]

They use mayonnaise

[@starrius]

@@heatherhursell3721 yuk

[@TheNZJester]

New Zealand butter comes from grass fed cows and is in the large blocks, but we do put size marks for cutting on our blocks of butter. The Anchor butter she mentioned is a New Zealand brand sold in New Zealand and in the UK and Europe.

[@KathrinHausermann]

US Butter and Cheese = Fake, probably 4 molecules away from being synthetic. Margerine everywhere 2 molecules away from being paint. Butter and and Cheese taste very different in the EU and Switzerland.

[@marchgow]

Butter on every sandwich unless your sandwich is a spread sandwich, such as cheese and onion spread or tuna and sweetcorn spread etc

[@misolgit69]

because we don't measure ingredients in cups (generally) therefore we don't have butter in sticks

[@wump111]

Hi, yes we make our sandwiches with butter or margarine. It not only adds flavour but also helps hold the sandwich together. For an example of a normal British sandwich: take two slices of bread, butter one side of each piece of bread, put your filling of choice on such as thick crispy bacon, then add condiments of choice ( usually hp sauce or daddies sauce or tomato sauce here) then sandwich the other piece of buttered bread on top so that the buttered sides are inside the sandwich. We generally butter all our sandwiches no matter what the filling and if you go to a UK cafe and ask for a sandwich it will have butter unless you ask for not to be buttered. We find sandwiches without butter far too dry and tasteless probably because the butter adds a richness to the flavour of the sandwich. And yes, we do weigh our ingredients and nearly every household will have some kind of weighing device. Have a lovely day 😊 from a UK lady.

[@Sarah-nd2gy]

Many professionals in the US tend to weigh their ingredients as well as it is a more precise way of cooking and essential for accurate baking. Butter on bread for sandwiches is there partly for flavour, partly to add moisture to make it easier to chew, but also as a moisture barrier to prevent wet items such as lettuce or tomato soaking into the bread and making it soggy. I've hadsandwiches with and without butter - I'll stick with the buttered bread, as it makes a far nicer sandwich in my opinion. But I wont judge anyone who prefers it without

[@frankparsons1629]

Butter packing was always marked out with a line indicating an ounce, but as 1 ounce is within a smidge of 25grams the lines are still simply that, 25grams. Not all packaging is thus marked but after some 40 years of slicing off (with a knife) an ounce/25grams it comes perfectly naturally. There is a choice of salted or non salted, West Country butter (from such and such farm), Irish butter, real creamy stuff, plenty of choice. No butter can be compared to the tub of soft 'sort of' butter, but Bertolli is Italian and made from Olive oil I believe and they make a buttery taste pack and its good and because its softer it spreads more conveniently for use on bread but for cooking it MUST be proper butter! Benecol is similar to Bertolli and in a tub, it says it helps lower cholesterol so thats good for the more health conscious mortals among us. And our "pats" of butter are a good yellow colour. I say "pats" because when I was a kid shopping with my mother - there were no supermarkets, we went to a food hall (often Sainsburys) and the square hall was lined with marble counters behind which posted every yard was a girl in white overalls wearing a white mob cap and she cut the butter from a cake and wrapped it in greaseproof paper and that was a "pat" as it was patted into shape with a pair of boards, or butter pats. I still have Mum's pats which can also be used to make balls of butter which can be placed on a small saucer and put out on the breakfast table.

[@irina-ty1336]

It's very normal to have a kitchen scale, and having recipes in weight make them more reproductible from one time to the other, or from one personn to the other. 200g of floor is 200g of floor. A cup of floor will change depend of how dense you pack your floor inside your cup. The problem with marks on the paper is, it's practical and accurate, until you need just a bit to spread on bread, and then, your marking of one table spoon is useless For butter size, they are selled in 125g - 250g - 500g size, I don't think I ever saw it bigger. For fridge, the big double-door fridge are called American fridge, that should give you an idea ...

[@brigidsingleton1596]

*Flour* (for baking) _not_ "floor" to _stand_ on😮?!)

[@watermelon7998]

In the UK and (in Europe), a block of butter is usually 250g / 9oz, and there is a marking for every 50 g on the packaging. Yes, we have kitchen scales and measuring jars (well, I do), and when we cook or bake a cake etc, we measure everything in gramms, and liquids in mililitres.

[@trinafh8283]

Butter does not come as a squirty can, I really don't believe it's butter - that sort of talk really offends.

[@cybertenchi82]

Most block butter I've bought has markings on the pack showing where to cut to get 50 grams of butter. The blocks are usually 250 grams, so you'd get 5 equal slices.

[@judithhope8970]

I couldn't eat a sandwich without butter. I like the added moisture and flavour. However, even from a young child my son wouldn't eat butter unless it's melted on toast and has never liked it in a sandwich. He's the only person I know with this opinion.

[@brigidsingleton1596]

😮 I grew up never liking butter on anything other than poached haddock or jacket potatoes, but then (because I'm that old and remember Flora bring new on the market!!) My friend introduced me to Flora at her house, and so I was then - and still - happy to have Flora sunflower spread _instead_ of (yukky!!) butter in my sandwiches etc.😊 So, though you don't know me, you now can say you know if somebody who doesn't like butter in their sandwiches ...and does your son like 'Flora" - or 'Vitalite' - which is _also_ a sunflower spread - ?

[@judithhope8970]

@@brigidsingleton1596 Hi there, no he doesn't like any kind of spread, and only butter if its melted. He is almost phoebic because he doesn't like to touch it either. Glad you have something to enjoy with your sandwiches. xx

[@jonathangoll2918]

The climate in the south-west of Britain and Ireland is wet, but mild in winter at sea level. The result is lush grass all year round. Our cattle graze on this and produce very rich butter. I usually keep two sorts in the fridge. One is a block of unsalted butter - I have high blood pressure - which I cook with, and a 'spreadable' butter, which I use for sandwiches. (We're all recovering from the idea that you don't put butter on sandwiches!) Many spreadables have no or not much butter in them, but I use the Danish brand 'Lurpak' - or its own-brand equivalent, which is real butter diluted with an oil. (This used to be olive oil, but now is rapeseed (canola) oil.) As way back as I can remember, British cooks weighed ingredients rather than measured them by volume; back then it would be in pounds and ounces. I always keep small electronic kitchen scales, which can measure either in ounces or in grams. As another commenter has said, the most glorious butter is from the Channel Islands. They are blessed with two breeds of dairy cow, Jersey and Guernsey, which produce the richest milk of all.

[@maggieellison1017]

It's about time you visited Britain Tyler. Stop wondering about the UK culture, food, architecture etc and come and experience it. Anywhere but London or any large city for that matter. Yorkshire, Devon, Cornwall, Suffolk, Swansea, Orkney Isles. Whichever area you choose will be welcoming and you will learn first hand of why we regard the US as fast food, tasteless food and bad for your health.

[@ChrisBowen-u3g]

Thickly spread butter on a chip butty. when it melts and spreads through the bread and runs down your hands, you are in heaven.

[@jacquiharney8038]

Oh my gosh, I was so shocked that you were shocked that we spread butter on our sandwiches! Yep, I would say that this is completely normal in the UK. Generally in the UK we put butter on sandwiches - and we eat A LOT of sandwiches!

[@cassieoz1702]

Butter is used to moisture-proof the bread in sandwiches. Americans often use mayo fir this purpose. Im in Australia and buy Mainland Buttersoft brand (from NZ) spreadable butter, it does NOT contain oil but has been triple churned to make it softer from the fridge.