Is expensive Butter worth it?

[@EthanChlebowski]

Thanks again to Made In for sponsoring this video! Check out the Carbon Steel Griddle and Made In’s other cookware by using my link to save on your order - madein.cc/1224-ethan

[@emmanuelhernandez5630]

Now you know we are going to ask you to do a video about Milk and all its sub stuff too.

[@ikvangalen6101]

Kerry gold butter is linked to pfas!!!!

[@EthanChlebowski]

@@emmanuelhernandez5630 I was already thinking about that too...

[@emmanuelhernandez5630]

@EthanChlebowski You rock keep doing what you do, and I'll keep watching.

[@C05597641]

You mean the regular butter vs cheap stuff

[@buckiesmalls]

You missed your chance.. Should have been. "The butter aisle at the grocery store has gotten completely SATURATED.. " 😅

[@mmc9828]

LOL, I see what you did there!

[@hannakinn]

I enjoyed your pun. Thank you.

[@fakedeath13]

One might say he had a fat chance

[@wynnsimpson]

Slick video.

[@TheDeluxeman]

Good one

[@abbigailcaballero9757]

As a baker who makes croissants, the butter texture makes a huge difference. If there isn’t enough fat in the butter or if it’s low quality butter, the butter will crack and snap instead of stretch with the dough and the lamination won’t work

[@CoolJay77]

It seems like it can be as low as 82% such as in the highly coveted Beurre d'Isigny

[@draig2614]

Coming here to say this! I always keep some “good” butter in the freezer for making croissants 😊

[@Jonjolt]

Came here to say this too

[@EthanChlebowski]

This is why someone should make the video! I'd love to see the differences up close and have someone do blind testing as well as making some adjustments to the recipe. For example, if the lower butter fat butter is cracking and snapping that likely means the temperature is a bit too cold. One of the benefits of a higher butterfat % for croissants might be that it gives you more margin for error. So many theories to test!

[@kajraske2002]

Yeah, I only get fancy stuff for baking. Judging butter on toast spread seems weird.

[@SausageKingofCanada]

Here's something to consider. Up in Canada, our dairy cartel changed their feed a while ago and it included a lot of palm oil to augment the caloric intake of the dairy cows. This had a VERY adverse effect on Canadian butter, where it was no longer spreadable even at room temp and was almost "fridge hard". The Canadian dairy assoc asked farmers to stop using this feed, but a lot of Canadian butter is no longer easily spreadable even now. So the crap they feed cows now makes a very large difference in end texture.

[@realityjunky]

That's awful for SO many reasons!

[@nolfrombc2224]

Sad but true!

[@HotPotSoup]

Luckily here in Quebec we're still getting some great 84% butter that ships across Canada! Highly recommend grabbing in bulk to save some money and freeze the ones you aren't using :)

[@tylerjbellows]

Can you recommend a brand?

[@SausageKingofCanada]

@@tylerjbellows , say away from Agropur and Saputo products. Those are the two largest producers and they incorporate many many Canadian brands. Honestly, I just wait until Costco get either Kerry Gold or New Zealand grass fed butter in stock and then load up. It's expensive, but the large brands are just utter crap now.

[@Ilendir]

Son of a farmer here. A few years ago I read one of the journals my parents usually get about farming and milk and it compared the Omega-3 and Omega-6 contents of milk from grass-fed cows and corn/grass silo, not "fresh" grass and it was kinda staggering. Only if the cows eat only grass, the percentages of Omega-3 vs 6 were almost equal, while there was almost no omega-3 if that was not the case...talking about us destroying our own sources of omega-3 eh...

[@carolynbrown8209]

That's amazing 😮

[@Texas_Glores]

Go thru and read some of the comments from Canadians. It’s fascinating. Apparently they changed a law that allows palm oil to be used in the feed of barn cows and it’s resulted in really poor butter quality. All of these health gurus who advocate keto or carnivore also say only use grass fed. So this makes more sense to me now.

[@ashleybrewer298]

but how do cows get grass in the winter? My parents grew up on farms in the far north of the US. They said all butter was white in the winter because the cows had to eat silage and didn't leave the barn much.

[@BarryMcCockiner-em5sv]

​@@ashleybrewer298Here in CA we have a company called "Raw Farm" near Fresno that sells raw milk, cream, cheese, butter, kefir etc and they feed their cows fresh green grass year round. Their raw cultured butter is SO much better than any other butter I've ever had. Regular butter is basically flavorless to me now. It's $20 a pack but you can get like a 5lb box shipped to you and freeze what you don't eat. They also ship some of their products out of state. They are available in many supermarkets around here in the Bay Area but it's been harder to find on the shelves recently due to a fire at their dairy and some regulatoryBS. I hope they stay around forever though, their products are incredible and will completely change how you view dairy and what it's supposed to be.

[@alanmclenon9703]

That's interesting because I switched to grass fed butter a while ago but I did it because they don't uses antibiotics or pesticides in the grass fed, cows who eat hay get ulcers and digestive problems which they treat with antibiotics to prevent infections. I buy the brand Kerry Gold, which they sell at Costco, it's not much of a difference in price than the cheaper stuff and I think it tastes better and hopefully a little more "healthy"

[@aochberg]

About two or three years ago consumers reports did a butter comparison. I then did a test of Finlandia(red), Kerrygold(green), and Vermont(lavender )cultured butter. For my students there quizzes was to rate the cookies. Since I used colors that could have skewed the results of the butter cookie, shortbread(just five ingredients, mostly butter). In all the cookies you could taste the butter, but generally both the Findlandia and Kerrygold were preferred to the Vermont. They were richer in tasting. My students were adults btw.

[@Cosmolydian]

The direction and scripting of these has gotten so much more purposeful and clear, these videos have become the best out there for this kind of information. Love it, and please keep up the great work!

[@EthanChlebowski]

Thank you for the feedback!

[@mominfarooq1413]

Now do a ghee comparison yo!!! Hohohohoh

[@slayjay77]

There's a huge difference between grass fed and grain fed butter on toasts and just any bread! where the grass fed tastes and the texture is significantly better! Cheap butter is for cooking only!

[@simonstergaard]

He still forgot to tell me what "european style" butter is...what is it ? I live in Arla-land aka. Denmark..land of butter and bacon.

[@Notdeepakchopra]

@@mominfarooq1413 your comment reminds me how Arnold laughs at the end of his rant about smoking stogies 😂

[@MDaggatt]

One test I wish you would have done is make buttercream. As a baker, I find that the butter I use for most baked goods doesn't really matter and I can just use the cheapest one available, but using the wrong butter for a buttercream is the difference between an incredible treat and a greasy mess you have to scrape off a cake. Whipping a butter and adding sugar to it really enhances all the different flavor compounds within it.

[@MDaggatt]

My personal favorite is Land O Lakes as it has a really light, almost sour taste to it that really balances out the sugar and fat.

[@jennydholden]

What brands do you prefer for making buttercream?

[@JohnDlugosz]

I'm also interested in using an uncolored butter to make buttercream, so it can take food coloring for decorating, instead of the colors being tinted yellow.

[@eddiefarrell7462]

I feel like when I use a higher quality butter in like pie crusts and short breads and even some cookies I can taste a difference

[@yogachick1955]

read the ingredients! It's something you wouldn't think you have to do but, a few years ago I wanted some plus gras butter and bought American because of my carbon footprint. I unwrapped it and the room was filled with the scent of margarine..... I looked at the packaging and thought WTF?! It had flavoring added. The next day I went back to the store and say that EVERY SINGLE brand of American plus gras butter had added flavoring. At that store, only the European brands were simply cream + salt :/ So, read the label

[@greedtheron8362]

From what I have gathered from all these videos so far is a basic rule of 'buy the cheap stuff if you're just using it as a cooking ingredient, but buy the expensive stuff if you're more or less gonna have it raw.'

[@zincfive]

Yes, and salted for eating and unsalted for baking and cooking. Or just keep salted, and scale back on added salt when used in cooking.

[@brt5273]

I agree unless the butter in a recipe is going be a main feature.

[@another7674]

Yup

[@lucasvivante8988]

​@zincfive i love to bake with salted butter, this way i don't forget to add salt and every time i bake with unsalted i'm like "oh it would have been better with a pinch of salt"

[@yogachick1955]

read the ingredients! It's something you wouldn't think you have to do but, a few years ago I wanted some plus gras butter and bought American because of my carbon footprint. I unwrapped it and the room was filled with the scent of margarine..... I looked at the packaging and thought WTF?! It had flavoring added. The next day I went back to the store and say that EVERY SINGLE brand of American plus gras butter had added flavoring. At that store, only the European brands were simply cream + salt :/ So, read the label

[@Mechnipulation]

It's so easy to make Butter from Heavy Cream with a Kitchenaid. And you get fresh buttermilk with it, unlike anything you can buy in the store. 2 pints makes ~12.5oz of butter, about 3 sticks, with a little over 1.75cups of buttermilk.

[@jjj7383h]

2 pints is close to $9. so $9 for 3 sticks? no thanks.

[@jessicag123]

I think it would have been interesting if he made homemade butter this way and added it to the comparison.

[@Mechnipulation]

@@jjj7383h your comment is r3tarded in too many ways to list.

[@Arassar]

We always buy like a dozen Kerrygolds whenever they're on sale and put them in the freezer. The difference from cheap butter is OBVIOUS.

[@PinkieJoJo]

Absolutely

[@sallyhughes-d4q]

Love kerry gold, but sometimes it is too salty for me.

[@metuselahjones6905]

Its the salt.

[@Jcs57]

It’s amazing what price and marketing can do to perception.

[@BarryMcCockiner-em5sv]

If they ship to your area try Raw Farms raw cultured grass fed butter, it will change how you view butter entirely. KerryGold is my cheap backup but not the same. You can get 5lb blocks of it shipped to your door and freeze a bunch.

[@lowhangingvegetable]

As an Irish person its funny seeing Kerrygold referred to as the fancy stuff 😄

[@kerim3008]

Tell us please, what is the fancy stuff😢😢

[@Philboh8]

Brother it is €4.95 for a 454g in the shops at the moment. If that's not fancy I don't know what is lol

[@generalplimskye5444]

Come on, we're doing the best we can over here. 😅

[@jamieedwards4475]

​@@Philboh8 Sorry to tell you, but the cheap supermarket blocks are made in the exact same factory, from the same milk here. It's all kerrygold, essentially.

[@generalplimskye5444]

At my local Costco, they sell imported Irish butter (not Kerrygold). It's divine by all metrics.

[@_itsanika_]

The fact that I’m so excited to sit through a 30-minute video on butter is testament to the fact that Ethan can make a video on paint drying and I’d still find it interesting

[@thepeachyplace]

Good butter is one of the few things that is VERY worth it!

[@Texas_Glores]

I completely agree. That said, the price difference is pretty crazy so I tend to only use good butter when the butter taste is the major component. Otherwise, I’ll use midgrade butter for most cooking. I wish I didn’t have to worry about cost otherwise I’d be 100% salted kerrygold in everything. What’s your favorite brand?

[@bevm.4832]

​@@Texas_GloresGreetings 😊 I'm right there with you! Salted Kerrygold is Amazing. I can't imagine a better butter! 👍 Love it when it is on sale! 😁

[@capecodfloridagirl9203]

@@bevm.4832 Sales are fantastic plus I shop BJ’s & Sam’s and freeze it! I wrap it in Cling Wrap and put the boxes in a good freezer bag. Keeps for years in the freezer. Been doing it for mega years!

[@Shoegaze-]

everything “good” is worth it lol

[@LillikoiSeed]

Yes. Completely agree.

[@brendanlinnane5610]

Another factor in the colour of the butter is the breed of the cattle. The cream from Guernsey and Jersey cows contains more beta-carotene than Holstein, for example, and is naturally more yellow-ish. Guernsey and Jersey milk also has the highest fat content, 4.5% to 5.5%, whereas Holstein is 3.5% to 4%. When I first went to Germany I noticed that the cream was whiter that I was used to. It was particularly noticeable in the fillings for cakes and pastries. Holstein is the most common breed in Germany. I also noticed that mashed potato was yellow-ish. Many of the varieties of potato grown there are yellow-ish, particularly the Bintje. This is also thanks to the higher beta-carotene content.

[@cherylperkins7538]

He put a lot of work and expense into this. Thank you for such a good job

[@VitaBjornen]

I'm so glad you grabbed the Falfurrias butter! I'm from South Texas, where Falfurrias is located, and my grandad used to use their butter exclusively in his bakery for years.

[@armandoledesma3699]

Well hello.. we're from the Rio grande valley. Great to see another south Texas peep

[@belaayya5094]

I saw the HEB & Central Market dairy, and was like, ahhhhh, we are among friends! Love from San Antonio.

[@SunnyDays00]

Hi from Castroville..west of San Antonio

[@colonelkernal297]

Magnolia here. More Houston area

[@romanhed]

Grew up in Fal. Loved seeing it on here as well!

[@McHox]

these videos really set you apart from everyone else, i'm glad that you're doing them

[@BobRooney290]

Kerrygold is the best butter you can buy, unless you have Amish farms butter at your supermarket. its wrapped up in wax paper and never in a perfect form. it's just a roll of butter, usually $12 for 2 pounds. my question is, why would anyone make butter? a quart of heavy cream costs $10. it NEVER goes on sale. a pound of butter often goes on sale for $3.99 a pound.

[@susugam3004]

@@BobRooney290 that's transportation costs. it's a hell of a lot easier to ship butter by weight. it's absolutely not economical to make your own butter, but some people do it just for the experiment, or just because they like the end result compared to store-bought.

[@milesfann33]

@@BobRooney290 Where does a quart of heavy cream cost $10? Every store I shop in, you can get a quart of heavy cream for $4.99 and organic is $6.99. Where the heck are you shopping that charges $10 for a quart of heavy cream? You sir are being ripped off, I hate to tell you. You must live in Alaska or Hawaii because I've never seen heavy cream sold for $10 in any store. Even the good stuff in the glass bottle is only $4.00. You might want to talk to your grocery store dairy manager because that is just too expensive!

[@ariellev9185]

Honestly, I didn’t used to like him 😭 I thought his recipes were bastardizations of traditional recipes. However, one day I watched a video of his and it has changed the way I cook now for good. It was his video on exactly what I mentioned (traditional vs non-traditional recipes). I didn’t realize I used to be a recipe cooker even though I had the skill set to be a regular cook 😅 So yeah… he’s got good sh**. Changed my life haha

[@pinkasaflingmango]

I didn’t realize what I was missing out on having cheap butter or margarine all my life, and then last year I switched to Kerry Gold to be bougie, and now it’s a staple in my house

[@CraigCholar]

Did exactly the same this year. The difference is worth it. 👍

[@BalbazaktheGreat]

Kerrygold is great!

[@jasonparker6670]

I know! It's been on sale at Sam's club and I decided to treat my family and try it. It's soooooooooo much better than the cheap stuff we've always bought. I'm never going back. It's so different and delicious.

[@olivegrove-gl3tw]

same, it's the only real butter at my grocery store

[@CianMcsweeney]

It's funny for us Irish though, because here the cheap home brand butters that are 25% of the price taste the exact same.

[@TheBigk1964]

I'm an avid home cook. Being British, the butter I use is Irish, especially as I can get it in Poland , where I live.However, got to say I watch all of your videos with great enthusiasm. A little background knowledge goes a long way! I really enjoyed this one too!

[@GTVAlfaMan]

Kerry gold butter costs twice as much as regular butter here in the USA , over ten dollars per pound.

[@LetStartWithThis]

try looking in different grocery stores, i'm in nyc but some places are sellijg it for $10 too, and others for around 5-6$ look in small european markets too, in less expnesive neighborhoods. i got some nice polish butter for $3

[@timrxn5414]

Keep voting Democrat…. 😅

[@beigegecko]

@@timrxn5414buddy just wait and see how trump’s trade wars are going to affect the prices. you’re going to miss the democrats

[@yanmcrae6106]

@@timrxn5414 Empty barrels make the most noise

[@gabrielbeato4574]

Probably the most in depth food guy on KZbin, keep doing what you're doing man. You got a sub

[@GS-md1ex]

Ah yes, a perfectly timed video essay about butter right as I’m sitting down to eat, thank you for cooking and cooking yet again

[@EthanChlebowski]

Butter deep dive🤝Sitting down to eat

[@bob38028]

@@EthanChlebowski Cooking Channel ❌ Video Essayist ✅

[@DarkEnv2]

Been waiting for this video. Great Job! We normally buy Kerrygold, both salted and unsalted, as well a traditional butter like from Costco and use them in different applications. If we’re trying to get a more robust flavor out of a dish we use the Kerrygold and we’ll use the Costco butter for simpler dishes

[@badmeatbrowniesthoughts1327]

Ethan my man. Bringing science to the table again. I'll proudly tell you that I've been making my own butter for over a year. And I'll never go back. And it's never quite the same. Every time. And I enjoy that aspect of it. I never salt it anymore. And now I approach all cooking projects knowing my butter is unsalted. Since I started it I've even started Outsourcing my cream source. I've got an in with the the head Baker at a College which I won't mention what college. But I'm paying wholesale prices for half gallons of heavy cream. Or less sometimes. I could be wrong because I made a bunch and froze it. And it's been a while since I've had to make more. But I believe a half gallon of heavy cream will make you six sticks of butter. Next time I make it I'll be sure to come in and give the actual breakdown. Anyways brother love your content love how you go Science deep all the time. Much love ❤

[@ad3z10]

Butter is one of those things I definitely think it's worthwhile having two of. A cheaper unsalted butter in the fridge for cooking and baking (pretty much everything here is 82% and grass fed so no need to be picky). Pair that with a good quality salted butter for spreading on things that's stored at room temperature in a butter dish (outside of summer heatwaves). I quite like French butters for this but there are great English cultured butters too.

[@mattnicholls6526]

Pro brewer here. Diacetyl (di-asse-tile) is also produced by yeast during fermentation and we test each batch of beer for it using our senses. Butter doesn’t smell of diacetyl, the smell is butterscotch. In fact werthers originals are flavoured with diacetyl. The thing that diacetyl will be bringing to the butter is more the buttery, oily sensation on your tongue. Weird in beer, and why we try and get rid of it, but I suspect it just adds to the buttery sensation in butter rather than anything else. Butyric acid (also a flaw in beer, but from an infection) is often described as a baby vomit smell. That’s why those sensitive to it hate hersheys….

[@jandaforever]

Thank you for sharing!

[@TheScarvig]

butyric acid was described to me in chemistry class as a bad smell that is almost intolerable to most people and being the smell of rancid butter. when we got to smell it in class i smelled it and while not pleasant i took no issue with the smell.... today i learned that apparently its "some" people who are "sensitive"...

[@susugam3004]

@@TheScarvig kinda like the aldehydes in cilantro. they're there for everyone, but only some can actually detect them and get soapy dirt tastebud information sent to their brain.

[@TheScarvig]

@@susugam3004 yeah.... I'm in the soap faction on that one.

[@ffc1a28c7]

this is also a very common ingredient in popcorn butter.

[@usamaepekonis]

Not trying to butter you up or anything, but I gotta say that your videos really teach me a lot of cool new things whether it be the ingredients or technique that I could do in the kitchen. Thank you

[@JeffO-]

I see what you did.

[@jahjoeka]

Why butter?

[@keard558]

@@jahjoekabuttering someone up means praise excessively. culturally excessive praise is potentially for ulterior motives.

[@jahjoeka]

@@keard558 i dont butter believe it

[@brandonanspach2801]

seriously you have by far the best in depth videos for cooking I can find. I love how you plan this out and all of the extra bits of information that most people (including me) wouldnt think would be important to understand. But it is important! I even watch your videos that I know I wouldnt use that item. I just love the knowledge you share!

[@georgiafrye2815]

I use Kerrygold for table spread and generic butter for cooking and baking.

[@andrewromaro12]

I completely changed my diet six months ago based on nationally recommended guidelines, but it only made my health worse. It wasn’t until I read 'The 23 Former Doctor Truths' that I realized doing the opposite of what the government advises can actually make a difference. No wonder the doctor who wrote it left their career-speaking the truth often challenges the system!

[@williambarrington5735]

Yes you're absolutely right if you're talking about the fact for the last 40 years we've been told to eat starches like crazy and zero fat and things like that but the new advice is pretty sound eating a balanced diet focusing on fruits and vegetables with the emphasis more on the vegetables reducing the amount of raw carbs that you just gluttonously eat but you're still supposed to manage your fat intake reasonably in the United States we way too much protein for most people and too little vegetables and fruits I know you're going to have people say oh but paleo but humans didn't eat this and that the fact is look at your teeth evolutionarily speaking or not people have always eaten a variety of food including nuts grains fruits vegetables starches grains meat Etc

[@billyruffian1426]

Humans evolved as carnivores. This is provably true by chemically examining early human and pre-human remains. Also, our digestive system is overwhelmingly carnivore: we have insignificant capacity to ferment carbs. Our teeth are a red-herring: animals require canines to kill and butcher animals, not to actually eat meat. Humans initially scavenged and then used tools to obtain meat. For optimum health, all animals should eat their species-appropriate diet, and for humans that means primarily animal protein and fat. Butter is a wonderful health food. There is zero requirement for any plant input.

[@TheAnnoyingBoss]

Why are you a robot

[@Gundumb_guy]

This is actually hilarious. You definitely should of used 2-6 more bots to reply with positive comments to really drive it home and sell your book. Lol

Are you a robot or something? Anyways, different people have different dietary needs and it's therefore important to try what suits you best. No stupid government advice required.

[@Imfeelinglucky_earth]

You should look into putting a little vinegar in your pasta sauce (tomato sauce). My favorite Italian restaurant in San Diego, Cesarina (recently got rated in top 100 restaurants in the US) has this insanely addictive red sauce and it is because it is slightly sour. I tried to replicate this. Looked up all these different canned tomatoes to find out which was supposed to be the most sour and still couldn’t get something sour enough. Finally I saw something deep on the web about adding a little vinegar to the sauce. So I tried this, with one table spoon at a time and tasted after each (have to be very careful because you don’t want to taste the vinegar). After about 5 or 6 tablespoons it started to taste very close to Cesarina’s red sauce. I highly recommend testing this out for yourself. I don’t know of anyone doing this so I’m interested to know if in 10 years the it’ll have become super popular.

[@bjhudson7673]

When I make homemade red sauces, I love adding a good balsamic or sherry vinegar for that added tanginess.

[@battiekoda]

Oh, wow! What a coincidence! I JUST watched a video about adding ACV to red sauce right before I started this one, and then to come across your comment! Wild

[@BlackCat-eb7ci]

Try adding a little fish sauce, like Red Boat, while still cooking, to add savory depth.

[@joshuaperry4112]

I always deglaze with red table wine and balsamic vinegar, and finish with vinegar and salt to taste. After thoroughly browning your meat and then onions, add a couple star anise pods about 5 minutes out from deglazing.

[@a.humphries8678]

I like to add anchovy paste.​@@BlackCat-eb7ci

[@sc3760-d8r]

I have been making ghee at home for a while. I have used both store brand butter and Kerrygold. The store brand butter produces a pale yellow colored, slightly runny ghee that hardens to a smooth paste in winter. Kerrygold produces deeper yellow color in the ghee and also makes the ghee grainy and not like a smooth paste. I personally like the latter though my kids couldn't care less for the difference.

[@misirnihat]

Hi Ethan. You're probably not gonna see this but I wanted to let you know about the traditional Turkish way to make butter. Although the industrial way to the nowadays uses tge heavy cream, the traditional way uses yogurt. So, you make yogurt from milk and then by churning the yogurt you get butter and buttermilk. Using yogurt instead of cream adds more savory and umami flavor imo.

[@yogachick1955]

that is creating a cultured butter. Oh, and Turkey is my very favorite country on the planet :D

[@misirnihat]

@yogachick1955 ❤️from 🇹🇷

[@valkyrie1066]

That actually sounds delightful. We use plain yogurt a lot, and make yogurt cheese. I've made it myself at home, but it's less fuss to buy bulk a the store. Now; we've made butter, too....but making butter and buttermilk from yogurt sounds very TASTY and not that difficult. Thank you!

[@hettar7]

That sounds delicious!

[@BarryMcCockiner-em5sv]

Raw cultured butter from grass-fed cows tastes unlike any other butter I've ever tried. Regular butter is basically flavorless to me now that I'm used to raw cultured butter. It's very expensive but so worth it if you can find it. I get mine from a company called "Raw Farm" here in CA. You can get a big 5lb block of it shipped to your door and freeze it.

[@thebubbacontinuum2645]

I use store-brand butter. My grandfather was a judge in Kentucky. One day, some friends of his who had milk cows brought over some fresh butter they had made. It was full of flavor. I have tried Plugra, Kerrygold, and whatever other expensive brands I've found at stores. To me, they're on about the same level as Walmart butter. Maybe a little better, but nothing like as good as the butter my grandfather received. Since they all fall short, I go for the cheap stuff.

[@janetsmiley6778]

How did your grandfather judge it?

[@igorluiz845]

i just love Ethan's commitment to test everything in many ways possible !!!! Applause 👏👏👏👏

[@Mesmerise.]

I'm Polish (European-style butter, unsalted) and maaan, we're SERIOUS about butter. We buy different brands, types, fat concentrate, ingredient list butters for everything. Different butter for eating solid (never cold though, always room-temp)(has to be 85%, pasture-roaming, from cream, no added ingredients), different one for baking (varies depending on baked goods, even specific cake type/recipe!), different one for adding low ratio during frying and different for deep frying. Our butter game is up, but I've never heard of gas chromatography machine. Could tell that you research that one already! Hopefully you'll be able to get hands on it, you know, as a business expense, of course! But you also got me wondering about bacteria consuming sugars from milk. I'm lactose intolerant, and can suffer after some butter types. Will have to look into it! Great video as always, thank you, Ethan!

[@euansmith7059]

Butter does not have lactose.

[@brianwolf5752]

​@@euansmith7059Maybe they're just intolerant? 😉

[@AnEagle]

How can you call yourself serious about butter if it's unsalted

[@olivegrove-gl3tw]

bro here in the United states we're just trying to find real butter, not the kind that is made from seed oils, we have it bad

[@chickenfishhybrid44]

​@@olivegrove-gl3twoh please. Anywhere that sells those spreads has real butter also.

[@larsickenroth7169]

Very thorough. We did this in primary school, though with just a whisk 😂 I don’t know if you’ve already covered this in the past, but here in the Netherlands the main discussion is not so much about butter, but between butter, margarine and halvarine. With the saturated fats from butter generally being frowned upon by health-organizations, as they are (according to them, I have no expertise in this area) tied to a much higher risk of coronary disease and complications. Hence, ‘fat butter’ (or translated ‘fancy/good butter) is something that was traditionally used for things like butter-melt, melting on pancakes, baking, ergo: things where the butter-flavor and salt content actually matters a lot. The plant-based variant is used a lot as well for cooking, and halvarine for smearing on sandwiches (the OG lunchfood ). It’s by no means set in stone, could be different for others, but this is what my generations parents/grandparents taught us. So, in the past: sundays was the time grandma took out ‘de goeie boter’. (translated: the fancy, fancy stuff that - apparently - causes hearts to burst ❤). Whether this all still holds: curious…

[@brione2001]

Grass-fed butter has a better balance of Omega 3 and Omega 6 fats than conventional butter. Omega 3 are considered healthier fats in the diet.

[@CoperliteConsumer]

B vitamins too!

[@hugoanderkivi]

It has more CLA among more micronutrients.

[@williambarrington5735]

Honestly if you're looking for your Butters be the thing that carries your Omega-3s versus your Omega sixes it doesn't really matter what type of butter you use you're already in a deep hole butter should not be the method for balancing your fatty acid intake or your micronutrients

[@hugoanderkivi]

@williambarrington5735 Why not? If your whole diet is based on animal foods, then the difference between butters can make a substantial difference. It's not minuscule. It probably is when you just use 20-30 g every few days, but when I eat steak, depending on how lean it is, I might use an entire stick of butter in one sitting. Imagine doing that for 30 days of the month, and then tell me that it won't make a difference?

[@BarryMcCockiner-em5sv]

It's also a great source of vitamin K2mk4, which is pretty much only found from the fat of animals grazing on fresh grass and is a critical nutrient to human health.

[@TandemTuba]

This channel has become something absolutely incredible. This level of editing and research is the type of thing that would show up in the good old days of something like the discovery channel or food network. If Netflix hasn't called you to offer you the chance to make a documentary they are fools.

[@XenobiaF]

I grew up on a dairy and hand churned butter from raw cream. I’d enjoy that now-not so much when I was growing up. I have taste tested several butters and now I always buy Kerrygold, both salted and unsalted. I love it!

[@juliaspanos7679]

Ethan dropped the butter deep dive so that we can have Christmas morning twice

[@queshertv]

As a Pole here (I have the same last name as You, Chlebowski!! greetings from Kalisz, Greater Poland) and by law the lowest fat content in butter would be 92%. We do not have salted butter as well. Very nice video thou! I love how you dive deep into your analysis and scienific knowledge behind it!

[@MilanovskyGeorge]

And we have 72% butter here in Russia...

[@yogachick1955]

Wow! I've never even seen 92% butter!

[@keard558]

@@MilanovskyGeorgeit is ok komrade food is food make the most of it ask your grandma for recipes while she’s there

[@brendanlinnane5610]

Since "chleb" is the Polish word for "bread", I suppose you know all about bread.

[@girl24689]

From a quick google search I think you meant 82%? But if you could tell me where to find the 92% source I’d appreciate it

[@DaveTexas]

This is an excellent topic for a video! I buy different butters for different uses, but there are more choices than I know what to do with. It’s great to get a good breakdown of the properties of all the different butters. Lately, I’ve been making ghee to use for various purposes, which removes the question of the percentage of water in the butter. I’ve also been using browned butter a lot, because I like the toasty milk solids and complexity of flavor it brings to things like cookies and pies.

[@davidplemmons9467]

I was born in 1960, and I can’t find butter that tastes like it did when I was a kid

[@ruthbennett7563]

Granted, food tastes different to a child with a full set of undamaged taste buds… However you are spot on with this. Quality in most simple, natural things has been gravely diminished by factory farming, monoculture, environmental degradation, etc. You’re not just imagining it😢

[@LetStartWithThis]

try looking for organic, grass fed butter

[@kaneschaphorst3725]

Well, it's 60 years later. NOTHING that you eat now tastes like it did when you were a kid.

[@dukewanders]

Yes! it makes a huge difference. I used cheap butter for years... once I discovered higher quality butters, I am never going back, ever!

[@CraftyLoops]

As an Irish person, I am completely biased with my love of Irish butter obviously. I must say though, unsalted butter is something we never use here. It seems to be an American/Canadian thing really. Although I have seen unsalted butter creep into some recipes. But we've always used salted butter so would never think of using anything else. I just adjust my salt content in a recipe accordingly. Great video. Lee :)

[@alexray4969]

i'm german and thought salted butter was an american thing hahahahahha. i'm used to unsalted butter all my life and didn't even know salted butter used to be the norm in the past

[@davidh.4649]

@@alexray4969 I agree. All I ever knew in the U.S. growing up in the 1960's and 1970's was salted butter but my German mom used to buy the tubs of Breakstone whipped unsalted butter way back in the day because it was the closest she could get to what she remembered from Germany. When I finally went to Germany to meet my large German family my eyes were opened to what butter should taste like. Over the years much better butters, and particularly unsalted ones, have come onto the U.S. market and I use that exclusively. I prefer unsalted butter for eating on my brotchen and for cooking. I have started buying large hunks of unbranded unsalted European style butter from one of my local farmer's markets. It tastes sweet and creamy and is pale in color, much like I remember the good German butters I always liked.

[@markiangooley]

I buy unsalted butter only when I plan to make ghee from it. Irish butter is great. My German mother greatly preferred unsalted butter…

[@petiteange08]

So if you make dessert would you use salted butter too?

[@badtits8982]

I use unsalted if I am making brown butter but that's it. Otherwise I always use salted butter and just omit the salt in the recipes that call for unsalted butter.

[@gamemeister27]

I'll say this before seeing the video, I've tried a lot of different butter. I've gone so far as to get the very best cream I could, culture it, and make it into my own butter. It all tasted like butter to me. Maybe there's a clearer difference when you compare them directly, one right after the other, but I just can't taste it in ordinary use

[@OutragdPickle]

Cultured butter is the only way to go. ❤

[@JimNortonsAlcoholism]

I actually like the taste of "I can't believe its not butter" tbh

[@rarephoenix]

I'm convinced it's like cilantro. I'm hypersensitive to different milks. Some milks have this raw gamey flavor that others around me can't detect. Kerry Gold is particularly "skunked". I can't stomach these odd bitter flavors. Likely from weeds the cows eat, but I'm not sure. Some milks taste so bad I have to rinse my mouth with alcohol where my wife says it tastes like normal milk. I would consider yourself lucky that all butter tastes like butter. For example, I can't even stomach some cakes or cookies if "bad" butter or milk is used. That bitter gameyness still comes through.

[@rarephoenix]

@@JimNortonsAlcoholismSame, less chance of funky milk flavors ❤

[@muneeb-khan]

Yeah, even bread overtakes a lot of the subtler notes of butter. For me, a lot of butter is the texture and creaminess you get. The main reason I don’t use margarine is because it just doesn’t have that same mouth feel.

[@zabrielleholloway2662]

I'm from the US and all I want to eat when I go to Europe is their butter. It is SO much better than US butter.

[@susugam3004]

that's kinda weird since you can readily get european butter in america

[@zabrielleholloway2662]

@susugam3004 I have! But it really doesn't taste the same. I wish I knew why, maybe I haven't found the right seller yet? Perhaps something with pasteurization laws between countries?

[@jeffwentworth3930]

Get Kerrygold!

[@a.v.scales4094]

Interesting and well done, as usual, Ethan. Glad you mentioned ghee - a very underappreciated butter in the US.

[@CC-kl4nh]

Thanks for the food science and the deep dive. I’ve made my own butter and clarified butter and ghee. But to know the difference in salt is so helpful. I will only buy unsalted butter from now on and kerrygold from Costco! Grass fed!

[@tonycosta3302]

We buy two types of butter. Plugra or Kerry Gold for putting on toast, bread, etc. And we buy Land-o-lakes or Whole Foods generic butter sticks for baking and cooking. Been doing this for years.

[@cynthmcgpoet]

Plugra unsalted is my only butter. It's affordable and perfect for cooking and baking.

[@luanneneill2877]

Land-o-Lakes was what my grandparents used and I thought it was heavenly compared to the margarine that my parents used. It was what I’d buy for special, as an adult, since it was pricier than the store brand. Then I discovered Kerrygold and have never looked back. 😂

[@berengerchristy6256]

@@luanneneill2877 don't ever get margarine. trans fats are bad for you. like, really bad for you

[@Adonna2424]

Land o lakes all the way, Kerry is trash.

[@ZSC92]

Land o lakes whipped has the best fresh buttery taste by far.

[@ShineyPenny654]

Find a local farmer who has Jersey cows that sells butter from their milk. Jersey cows have the highest butterfat content in their milk.

[@wanderingcelle]

Actually, Gurnsey cows have the highest butterfat but they are harder to find nowadays.

[@codenamepyro2350]

3:14 ">" is greater than, not less than (

[@bigboldbicycle]

You beat me to comment on this. 😊

[@anidnmeno]

you can mistake it for anything that you want ;)

[@EthanChlebowski]

The day I make a video without a typo is the day I quit KZbin lol.

[@davidr521]

Came here to say this 😁

[@Torero2901]

​@@EthanChlebowskikeep the mistakes please, I don't want you to quit YT, you do stellar tests in a cool way. The artsenal butter I buy here in Colombia is Much yellower than even the yellowest in your video, without being fake yellow. On the slip package it doesn't state the amount of salt. There is just 1 ingredient listed; heavy cream I pay ~2 USD for a pound (500, not 454 g) of butter.

[@kevrides5706]

Thanks for doing what you do, Ethan! There are dozens of us that appreciate you and your work. Dozens! 😂

[@ArgentAbendAzure]

Nice to see the Falfurrias. HEB, Kerrygold, and that are my usual go tos.

[@NebLleb]

I find it odd how in the US, some butters are served in blocks rather than bricks. I'm British and I'm all too familiar with the brick shape as that's what most butter looks like over here.

[@EthanChlebowski]

I assume the stick based packaging happened over time due to the popularity of cutting them into tablespoons.

[@kjdude8765]

Most US Domestically produced butter comes in the 1/4lb (1/2C) wrapped sticks. It works very well for volumetric cooking/baking recipes that are historically used in the US.

[@Hoobastomp]

@@EthanChlebowski You know you're an American when you have to whittle your spoons out of frozen butter :D

[@CarloVaccariPlus]

The weird thing is that the east coast and west coast of the US have differently shaped sticks for the same 1/4 pound.

[@jhoughjr1]

All sticks for me

[@Maco_7075]

The thing with butter is the same that happens with other foods like cheese or wine: terroir. It does involve the terrain characteristics, plus several factors (including the type of cow, feeding, etc) One of the most important and less obvious factors is the bacterial flora, as it is one of the most important elements when you try to give something a particular taste. When you combine different milks from different types of cows and terrains you are basically normalizing any difference you can exalt by only producing butter from a local source of milk. The problem with most american-style of butter is that 99% of time has been mass produced, so all these terroir-like characteristics have been standardized. Additionally, american milk and cream have been hyper-pasteurized (the next step after regular pasteurization), which also kills any trait of diversity (you just have to read the label in a regular HEB daity product to notice that). Also, as you mentioned, the use of lactobacillus is a very typical step taken on the production of white wines like chardonnay to induce malolactic fermentation, which increases shelf life, makes the wine less acidic and keeps the wine with its particular taste longer (also adding a buttery flavor). Can be seen as a cheap trick in butter production, but I think it is something widespread all over the world (and in reality, no one notice it) Another step that is usually avoided by american butter producers is that very very very few companies use the "tourage" churning method, that creates this dry butter that is special for pastries.

[@DrAlwaysFirst]

Something’s off, the video is in English, not French

[@EthanChlebowski]

I double checked this one 😁

[@jamieedwards4475]

Irish*

[@samarthramesh5211]

​@@jamieedwards4475 * Gaelic?

[@babygorilla4233]

​​@jamieedwards4475 I'm not sure there's actually a significant population of people speaking Gaelic at the moment tbh? Like as the default language maybe I'm way off, I suppose if my great uncles don't actually speak English very often it was explain why those old farmers have frankly incomprehensible accents. But yeah no I'm fairly sure there just arnt Gaelic only speaking communities.

[@jacoblehrer4198]

France isn't known for butter tho?

[@gobbletegook]

Ethan has some good looks, a nice voice, and is pretty informative in these videos. Thanx for doing them! 💕

[@krystynnawood8298]

Something about this butter episode has Ethan so excited. Lol he keeps smiling and I love it

[@GeeDeeBird]

Thanks for this. Am I the only one who would like more comparisons? Mashed potatoes, pie crust, sauteed squash or mushrooms, sauces.... for starters.

[@kellyv9523]

Or chocolate chip cookies!

[@fleura888]

Was hoping to see some of these in the video too

[@bwetwy5714]

I don't think I see you do much baking or candy-making, but testing a simple butter toffee would've been a great way to compare these since it focuses more on the flavor of the butter itself after cooking. I use Kerrygold specifically if I'm going to make butter toffee since it tastes better to me compared to the typical local sweet cream store brand butter, but for anything else I can't really taste the difference.

[@BeergrYT]

I LOVE THIS! You tasting the butter was actually hilarious. We use A LOT of butter in our house and I 100% prefer the taste of grass fed butter vs traditional. I think it's kind of fun how organic, grass fed butter changes in color throughout the seasons because of the difference in grasses that are fed to cows throughout the year. As it pertains to the color, many people have really bad reactions to annatto coloring. (something else to consider I guess) Grass fed spreads easier IMO and yes I am definitely one of those people who leaves butter on the counter (in a butter dish). I know the main topic was "is expensive worth it?" but grass fed especially with pasture raised cows has significantly higher omega 3's (approx 26%), overall more vitamins A,D & K2 and 500% more CLA vs traditional butter. All that said, the organic grass fed butter is better to me, which tends to be the more expensive one. In our area, I also like to buy the raw butter from local farms, it is out of control how good that stuff is, you could eat it like ice cream lol

[@asdisskagen6487]

Yep, that's what I came here to post; healthier cows = healthier butter = higher cost. I'm not even going to go into what a mess Big Ag and the DofAg have made of our food supply! 😂

[@JohnRNewAccountNumber3]

Never heard of anyone having a bad reaction to annatto

[@BeergrYT]

@@JohnRNewAccountNumber3 Yep, my daughter is one of them and I know a couple others that break out into hives when anything colored with annatto is ingested.

[@treecat125]

Interesting that you said grass fed vs. traditional. Isn't grass fed traditional? As in cows used to be fed grass or would be allowed to graze for grass. Modern US cows are usually fed corn.

[@lorrie2878]

Butter and eggs i don't scrimp on. Shortening is for greasing pans and seasoning cast iron, period.

[@hollerinwoman]

Thank you for this thorough analysis, @EthanChlebowski! I buy Kerry Gold, not for the flavor or color, but because the cows are grassfed and the milk is from a single source. I'm trying to reduce inflammatory elements in my diet, and this is one of them. That said, if I make traditional chocolate chip cookies, obviously the "anti-inflammatory" argument is moot because of the high sugar content, so then I just use the cheaper butter. Also, a shoutout to you for the H-E-B products that appear in your reviews. From one Texan to another. I love my H-E-B!

[@eliegipciaco]

Hi, Ethan. Folks on Reddit pointed me here, so I had a look. I appreciate the positive tone through most of the video, and I think you give folks lots of great tips here. Certainly the butter looks great!

[@Dad_Lyon]

3:17 The alligator mouth needs to face the other way for Trace Minerals.

[@bleuo.d.1652]

i’m not sure but i think a lot that ur wrong

[@Dad_Lyon]

​@@bleuo.d.1652 the "mouth" points to the bigger number. In this case, it's pointing away from one meaning it's greater than one.

[@steveloge8119]

That's incorrect.

[@nickmitro]

They are definitely right, it needs to face the other way...

[@Dad_Lyon]

It currently says X>1 Meaning there are more than 1%.

[@Gensys0]

to be fair, EVERY butter is the expensive butter now.

[@mpbc48]

Isn't that the truth. At our local grocery store, a pound of regular (Cass Clay) butter is $6.99. The 2 lb. Costco Kirkland grass fed is $9.99. It is a no-brainer which we buy.

[@kylejacobs1247]

800g of sodium in a stick of Kerry Gold is insane! 9:33 😉

[@alquinn8576]

mg, not grams, you dope

[@markiangooley]

@@alquinn8576if you listen to the audio you hear grams at that point, though the text on the screen says mg.

[@Daniel-yy3ty]

@@alquinn8576 listen with your hears, not your eyes 😉

[@Jagjamin]

I heard that too, had to rewind and check. He said grams for both of the salted butters, which would be ridiculous, but obviously a slip of the tongue.

[@CoperliteConsumer]

Ah yes the new "I can't believe it's not salt™" butter flavored salt substitute!

[@Daniel_Scott89]

Where’s my Kirkland New Zealand grass fed butter people at??

[@barbarachappuis766]

Right here! It's delicious, and I've started using it instead of Kerry Gold.

[@savykitten_]

Yup!!! So yummy

[@justmejk]

Here!

[@afwaller]

Hi Ethan, you show “>1%” when you verbally say “less than one percent” which would imply the symbolic notation “

[@kuplung22]

The other mistake is with grams mili grams

[@LAKlH]

I've always remember it by volume... Wider distance = louder = > MORE than < less THAN

[@chickensniffer451]

Very important video. Butter is used in so much, and not just cooking

[@H786...]

and what are those?

[@chrismax2313]

What're you doing with butter??

[@rockyroad7345]

​@@H786...My grandmother and mother used to rub it on burns.

[@isagoldfield7393]

@@chrismax2313😂😂😂

[@adense1075]

I’m taking a shot every time he says “Butter” guys wish me luck.

[@Faimyn]

He's dead Jim...

[@cathrynwha]

How’re you holding up?

[@incendiary6243]

Dead in the first minute

[@briancloonan4513]

RIP

[@gamemeister27]

So long old sport.

[@MelpoReads]

Woah, very cool! The chart with the types of cream 10:38 is fascinating. I have a loss of smell and taste for two years now from COVID and kerrygold is DISTINCT to me. Prior to COVID I couldn’t taste any difference but now it’s got a bite. It’s like a rancid or bitter taste in the back of my mouth that fills my whole mouth when I have it; doesn’t matter the preparation. Otherwise, all butter tastes the same to me…curious that kerrygold is the only one cultured! Fascinating video as always!

I love how here in france all the expensive versions in this video are the normal ones here - you guys don't KNOW expensive butter

[@themilkman9188]

Ok buddy

[@CC-kl4nh]

French butter has a different aromatic profile. It is dramatically different than all the butters in the US. President and there is another one that starts with a B. Can’t recall.

[@a.humphries8678]

French butter is the best!! BEST❤

[@kc-lz8gs]

Ethan, something I'm so thankful for about you is that you're not some Raw Milk freak. :)

[@leeborocz-johnson1649]

lol I saw this video dropped literally as I was heading out the door to go grocery shopping and intending to try Danish Creamery. I guess I gotta wait a bit and watch this real quick.

[@vylet2292]

Which butter did you buy??

[@leeborocz-johnson1649]

@@vylet2292 Kroger didn't have Danish Creamery even though their app said it was in stock 😐

[@shurley96]

It's great to be from Ireland - we undoubtedly have the best butter (and milk too)!

[@CoperliteConsumer]

And lass's😉

[@williambarrington5735]

Ireland you guys have about the most mid milk and about the most mid butter there's nothing especially great or bad about Ireland's milk or butter

[@davidz2690]

England entered the chat

[@harrywilson945]

Like all of Ethan's videos, this is a mini PhD in one of the most commonly used and certainly, one of the most important kitchen staples!!...THANKS! Ps. Made In pots/pans are great. Thanks to you, I have a few.

[@jethro4453]

Sugarologie just released a video about different kinds of butter in buttercream, cookies and pie crust. Makes a very good companion video to this!

[@keeparguing611]

20:54 oh ghee now he's going to talk about it

[@o0oStillWeRiseo0o]

Deserves more likes

[@stevegonzales527]

back in high school, we were taught how to make butter with just a mason jar. very simple. im sure this wont be taught anymore

[@KathrynCurtiss]

Shake cream for about 13 minutes and wahlah, butter.

[@janetsmiley6778]

@@KathrynCurtissvoila

[@moshimoshi533]

I'll do you one better. Back in middle school, we took a field trip to the Amish and actually churned butter with the Amish.

[@Peppermintwindfarm]

9:41 - you said “grams” when you meant micrograms. 800 grams of salt in one stick of butter would be extreme! Raw milk butter is not extinct! Many of us are making it often- it is unparalleled in flavor and quality!

[@No1WillKnow]

Milligrammes, not micro. There would be 0 taste if it was micro

[@MrDarkTaupe]

Definitely not extinct in France. You can find it in supermarket

[@gabe2128]

That thumbnail is wild. Nowhere in the US would you find a package of organic butter for a dollar. Absolutely nowhere

[@mhk2300]

Really well put together video. I really appreciate youre editing style and your use of stock videos. A lot of people would just say what happens, but I love the snippets and images you put in. Keep it up 👍

[@leecarlson9713]

My great-uncle was a butter taster for Land O’ Lakes dairies. He could blind taste butter and tell what percentage of cream came from each dairy farm! My palate is definitely not that discerning, but I can tell some differences.

[@deaeilla7387]

Kerrygold is our fave!

[@oppoh739]

Can't beat the creaminess and nuttiness

[@abbottabbott1120]

It's funny because in Europe the big split is between "sour" and "sweet" butter and I think that wasn't even on your radar making this.

[@hugoanderkivi]

Sour butter? I live in Europe, and first time hearing this.

[@nofacenoworries]

Amazing video with lots of effort put in! Thank you for making such content

[@LuzGarcia-rg9yb]

maaan i love how u explain and my smooth brain understanding each section. i gotta follow u. ik my grammar suuucks.

[@agentp6621]

My wife has been buying raw milk from a local farmer and I’ve been wanting her to make raw butter. She made it once and it was forgotten at the back of the fridge for about a month. It smelled like sour milk. Though it tasted fine. We threw it out just to be safe. Now that I know that it has a shelf life of around 10 days unless you freeze it. I’ll work on using up quicker. I like salted butter but my wife doesn’t. Unsalted butter is so bland. I am only lately recapturing the savory flavor of salted buttered toast and black coffee for breakfast. I lived in that in college. Then something happened after joining the Army that lost the ability to taste and enjoy my food. It’s taken 10 years to relearn how to chew my food and taste it. I don’t have to eat a full plate in less than 10 minutes anymore. Good stuff.

[@nicholasapodaca9886]

Salted butter has always been ridiculous. Butter is an ingredient and salt is another ingredient you will be using anyways.

[@CC-kl4nh]

I used to work with the Air Force folks. The food that was served was the nastiest. They expect you to inhale your food and go against all physiology then go do your job for 24 hours straight. Go to bed then expect to turn around and do another 3 days on no sleep. It was hell on earth. Military has never been for me!

[@bradbellomo6896]

Cultured butter can have a sour very different from vinegar or lemon, and for me works really nicely with seafood. Wish you covered this.

[@susugam3004]

not relevant to this video tbh

[@puzzlegal17]

I expected it to be the main point of the video. Is fancy cultured butter worth it?

[@ebigarella]

23:10 I really thought there was a hayaaaaa coming

[@stevegonzales527]

the thing is. many butters just have so many stuff added into it. i just go with the one with less ingredients as butter doesnt need that many ingredients

[@spacefox6689]

just a note at 3:17 trace minerals should be 1%

[@rebuzz6866]

If you make butter out of fresh, unpasteurized milk/ cream, then you will be able not only to see the deference but smell it as well. If you live that butter in an opened container on the kitchen table, a very pleasant aroma of fresh butter will fill the entire kitchen. There is no commercial butter that is getting closed to that one. Think that butter made out of pasteurized cream is losing around 55% of its flavor and smell. Wondering haw is it possible that Karry Gold is producing so much butter, that you can find it practically in every store, globally. Something is very much off with that brand.

[@matthewhiggins251]

Babe wake up, Ethan posted a new video

[@ugolee]

$3? (quietly hides my $20 sticks of Le Beurre Bordier butter)

[@MikehMike01]

I’m bad with money!

[@KellyAlbright-tg9kz]

When I went keto a while back I switched to Kerry Gold and that has stayed my top butter of choice. I grew up in the 70's and 80's when butter was demonized and had never had real butter until my 20's and thought I'd experienced heaven. I was also allergic to milk and grew out of that and had powdered milk as a kid. This is a really interesting video thanks for all the hard work and explanation!

[@AndrewLuppnow-i6j]

I just loved this. I never thought I'd see a 'butter connoisseur' video, but I'm glad that I did. For me, hardness/spreadability is perhaps the most important attribute, because I can't stand it when foods disintegrate into crumbs while I'm trying to butter them. But I can well appreciate that some people may value taste or texture more highly.