I would like to make a correction to this video in real time - apparently there are measurement markers on the backs of UK butter brands. Whether I've never noticed because I buy some weird obscure butter that doesn't have these or because I've never turned it over is unclear, but don't believe everything you hear on the internet. ;) And thanks for watching!
I feel sorry that (most) Americans will never experience the sheer awesomeness of decent butter melted into a properly toasted Crumpet. And I'm a Pillock for watching foodies when I'm on day 2 of the 5 & 2 diet !
Irish butter is imported in the US and is sold in most supermarkets. Because it is imported and expensive, generally, only the "organic" version is sold in the US, to justify the cost. It is sold blocks, half the size of the British butter shown in the video and in US-size sticks of butter too. There are also some other European butters sold in the US. The fat percentage is slightly different, but the taste is very similar to most American butters. There is also American organic butter, which has a bit more flavor and seems a bit sweeter tasting. It depends how much you want to spend for milk fat. For me, the taste difference is too small to justify the price. I do buy the organic milk, as it has a huge taste difference to me. For cooking, unsalted butter is usually best for most things and I use unsalted butter for everything. Salted butter is best not for cooking but for spreading or for flavoring after cooking.
Because the US permits a lot of ingredients that other countries ban, I look for products made outside the US. I use Kerry Gold when I can get it on sale!
I agree. A lot of packs of butter in the UK are sold in 250g packs and have 50g markings on the packaging. They are only a ‘guideline’, I’m a chef, so working with pastry and desserts requires specific weights, so weigh scales are necessary in a kitchen
The reality is that most Americans don't actually do any cooking, it's all eat out or order in, I was in Florida staying with some friends of my parents and wanted a sandwich for lunch, nothing in the giant fridge, they ordered them from the local deli, also most of their supermarket food is garbage, the bread is horrible.
As an American who has spent a fair amount of time in Scotland, returning to America is always a slap in the face when it comes to quality and price of food. You should discuss the sheer cost difference between groceries in America vs the UK. A 1 lb brick of butter in the US is roughly $6 (~5 GBP). The same amount of UK butter (250 gm x 2) would cost 3.58 GBP. WHY?!? American butter is crap compared to UK butter.
Nonsense, where are you buying your butter? Four pounds of butter costs $13 bucks at Costco, that's $3.50 a pound. In the supermarket it's slightly more but it's not $6.
I like the taste of unpasteurised butter, produced in Normandy France, from cows grazing on lush Normandy grass, 80% fat, sold to Englanders in Sainsbury’s and Waitrose, great on toast, in a baguette or roasting/ frying fresh chicken.
I lived in the US for 14 years. I have the impression that US marketing focuses on whatever will sell the product. rather than what is actually tasty and healthy to eat. Look at the lists of additives on packets, for example. US fruit looks beautiful, but the taste disappoints seriously. US cheese is rather bland. (Reminds me of plastic...) Marketing also contributes to the obesity epidemic in the US.
It’s funny that you say cheese is like plastic. If you watch DFB guide, a.k.a. Disney Food blog, she talks about plastic cheese. It’s the melted cheese that’s available in all the Disney parks. I guess it looks like plastic when it’s melted. Not sure what it tastes like, but I’m sure it’s full of additives and colours that wouldn’t be accepted in the UK.
@@charlesunderwood6334 The US has a lot of cows...not sure what they do with them lol x apologies I do know after being smacked about the head by one...
NOW! I understand the problem Americans have trying to spread Vegemite on fresh bread. Having butter on your toast or bread allows the Vegemite to spread easily, and relatively even; also, you don't require to have more than Vegemite on the tip of the knife. That's the most you ever really need for a gentle savoury snack.
I don't know any American that has ever eaten Vegemite. It isn't sold at my local grocery store. However, there are several brands for peanut butter, god's food...
As an American, I've nver tried Vegemite but I have tried Marmite. Most Americans butter toast, but I think the problem is we're not used to spreads like Vegemite and Marmite. They're dark and sticky so people who do try them associate them with peanut butter and put way too much on. I knew the proper way to use Marmite when I tried it, and it really wasn't bad.
I think you may be projecting your experience as the norm. I buy butter primarily for cooking, can't honestly remember last time I made a sandwich - although I do like butter on toast. I do use oil for some cooking but eggs require butter, whether its an omelet, flaky pastry and cakes or sauces and glazes
@@lorrainemoynehan6791 Given how popular sandwiches and filled rolls are across Europe, I think you may be projecting a niche thought here and @br8355 is correct about it's most popular use in the UK.
@@allenwilliams1306 Im not disputing that at all, but if you look at the post I was replying to it stated that in the UK we use butter for sandwiches whereas in the US they cook with it. The video was about butter after all
Ahhhh! Butter. A subject I can really get on board with. Lol!! I do love a good quality butter on warm, fresh, bread. In fact, we went to the store on Sunday evening just to pick up some sourdough bread and Kerrygold Butter because I'd had a sample at Costco and couldn't stop thinking about it. I really like Kerrygold. For most cooking, I use our local store brand, but if I'm using it for bread, it's got to be a good Irish or European butter (we don't necessarily have any UK brands here, I don't think. 🤔). My friend ONLY uses quality, high butter fat content butter for baking - especially pie crust and pastry. Makes a flakier product. I think that's good advice. If you're going to spend time making something from scratch, use good ingredients. We have a wonderful creamery/dairy near us, with Jersey Cows - who are not only the cutest of all cows, but make the best butter. ❤ Thank you, cows. We love you.
Since Lockdown, when I watched RU-vid video on how to make my own butter, I haven't bought butter from a store since. 600ml ~21 imperial ounces or ~2cups ish of pouring double cream produces about 450g / 1lb of butter. Whatever pack size cream is sold where you live is unimportant, just use that. An electric food mixer using whisk attachment, in 5 to 8minutes, will produce about a pound of 100% full cream butter, no additives. Plus just less than a cup of buttermilk. A pinch of salt for seasoning, will also act as a preservative to keep longer in the fridge. Only pitfall is if you do not fully rinse the buttermilk from the butter when the cream splits into butter and buttermilk. Any buttermilk not rinsed off will turn sour after a week or two, even in the fridge. I place the pieces of butter, that should all be clinging to the whisk, into a seive or collander, then thoroughly rinse the butter under cold running water. From that I make two 1/2lb 8oz(imp) pats of butter, wrap them in in greaseproof paper or baking parchment. One to use in the kitchen, the other to freeze for use later. Google RU-vid: how to make home made butter. I could hardly believe how quick & easy it is, at about half the price of shop bought butter, and with absolutely no nasty additives, or any other kind.
My wife is from Pittsburgh. One time when I was over there, I was served some butter with a meal and I thought it was cream! It was white and I'm used to the yellow coloured butter over here.
I'm glad you said that, as I was beginning to doubt myself. I normally use margarine, so wondered if it was a change that I hadn't realised about re butter. I remember my old mum teaching me amounts of butter to use by looking at the lines on the side of the block of butter.
I had a go at making my own butter. I just bought some double cream and whipped it with an electric blender. After several minutes the bittermilk seperated from the cream leaving butter. Cream is a bit cheaper than butter but not by much.
@@lemdixon01 Nice! (I am not much of anything in the kitchen, except a nuisance I'm told so I keep clear! x) I think home made anything takes hard work but I hope the people you shared it with appreciated the work that went into it :) x
I just throw it into a stand mixer with a wire whisk fitted and leave it to do its thing. And I watch out for short-dated cream when it’s reduced to clear.
When I was in Spain, I got into pouring olive oil on bread instead of butter and started liking it more. You can make a bottle of olive oil last quite a long time even ot you do it every day. Its more tangy than butter. In Germany they like butter on their ryebread and for breafast on their bread with their ham and cheese. I think butter is more of a Northern European thing.
(I'm a Brit. Edinburgh, 10 years in the US before) Try EVOO and a touch of balsamic vinegar. Dip decent bread in that, you don't need a lot more. Well. a good natter helps.
When I was advising Michelin starred dining clubs in London Belgravia, they would often infuse their olive oil with flavours such as garlic, or peppercorns.
I do like that idea but I'm also aware that Italy exports more Italian olive oil than it actually makes. It has special police units to catch the people who dilute it with god knows what. the police unit is there so that the Italy olive oil brand is not besmirched. There is apparently a large amount of fake olive oil on our supermarket shelves, even big supermarkets and famous brands are copied. you can often only tell by a good taste test by somebody that knows what they are talking about
The climate that supports dairy doesn’t support olive groves and visa versa. So in Italy, southern Italy will be olive oil but northern Italy which has a big dairy industry, butter is used (olive oil is as well but butter is way more common than it is in the south). There’s a band across France, Italy, the Balkans etc. where it’s both.
@@Dreyno As a small child, olive oil was something that was put in your ear to help clear ear wax. Now I use it all the time - more than dairy fats. A sort-of similar diff is Thai curries, which almost all use coconut milk, apart from those from the north of Thailand. No coconuts. So different recipes (I recommend. Gaeng Pa is lovely)
I actually think having butter in sticks with marked quantities is a great idea 💡! I’m sure many bakers would find this very useful. That said, I love my European butter 🧈
Another 'who knew that was a fascinating topic?' video! It interests me that Americans like to buy in bulk, and shop less often than we do in the UK. Typically here we do a main weekly shop every week, although some people do a bigger shop once a month for regular store cupboard items, but they still then do a weekly shop for specific perishable items for that week It's not just your bigger fridges, but also the shelf life of certain products that makes the difference I think.
Houses in the US tend not to be clustered round a village or town with shops so they mostly drive to costco or such like for a monthly shop. The working hours are so long that time is short between work and they eat out more so don't have much in the way of "perishables" in the house anyway
The bottom left of the picture shows "NET WT 45 OZ" and "1.27kg" so yes, it's the 45oz pack. Here in Wales I buy spreadable butter, but in 1Kg packs from any local supermarket. Non spreadable butter I buy in 250g packs for cooking as the flavour is better - it's brilliant for searing steaks (and starting the Maillard reaction which adds so much flavour to savory dishes). Then it's Kerrygold or Welsh butter when I can get it.
I discovered that spreadable butter is butter and rapeseed oil and worked out more expensive than just buying butter and leaving some of it out on the counter.
Before decimalisation butter was in blocks of 8 oz it is now 250g = 8.8oz so for cooking or baking proposes I still treat it the same. A full pack / block is 8oz cut in half and you have 4oz half again gives you 2os add of courts half again is 1oz. So no scales needed.
I'm sure you may have seen Danish butter that is sold in the UK: 'Lurpak'. A lur is actually a viking horn and if you look at the logo for Lurpak you'll see two crossed viking horns.
"I'm not sure if this is the 45 ounce" - it literally says so on the side LOL My personal favourite is Le Président spreadable (from France), which I keep on the countertop and not in the fridge. Tastes good and spreads easily.
American here. There is spreadable butter in the USA that is real butter, not margarine or cut with oil. You just let regular butter come to room temp and it spreads fine. I often buy whipped butter, rather than in sticks, for using to spread on toast, muffins, whatever; and buy stick butter for cooking. I keep the whipped butter on the counter, not in the fridge, except when it's hot and/or humid in the summer. Tastes and spreads just fine. And I hate butter on sandwiches - too greasy. It's great on plain bread or other baked goods, but not in sandwiches IMO.
I use Lurpak, Danish butter, ask most folk in the North East of England & you'll find they do too , perhaps because the place Lurpak's goods enter the UK is through our local Port of Tyne , the most direct route the Danes have into the UK ! before that we'd always buy locally churned butter from our Co-op shops (we still can as many local farms sell to grocers in nearby towns as well as farmers markets ❤
If you made another book of stuff you’d not expect to be different, I’d buy it. I always recommend your book to people since I myself have gone back and forth
All we need now are videos about baked beans and cheese differences and we will have an entire meals worth! I think the cheese one might be a bit contentious.
My (American) wife was using an American recipe recently that asked for butter in cups. We got to the store and didn't have a clue how much it actually wanted - how do you measure a solid by anything other than weight?
Use a measuring jug. Put one cup of water in the jug and then add chunks of butter until the water level reaches 1 cup plus the amount you need. Butter of course is water repellent so once you pour the water off you are left with just the volume of butter you need.
There are differences even within the US in the color and taste of butter. I remember Paula Deen (The Butter Queen) doing a blind taste test to identify butters. She knew the difference and got them all right.
American cubes of butter come in two different proportions, an interesting story of its own which I only partly remember. The first manufacturer of cubed butter in the US adopted a machine that was intended for a different purpose; when competitors began to cube butter those machines were no longer available, and they had to use a different one. US butter dishes come in the appropriate size for one, the other, or both.
Yay, now I want some toast. My friend pranked me by throwing a stick of butter at me. How dairy? I don't have that many butter jokes, I have to hold some back. I don't want to spread myself too thin. I guess as the Mandalorian said ..."This is the whey". I don't know anyone else who could pull off not just a video about potatos, but also butter and make it really upbeat like yours. I'm spotting a theme here, can't wait until the next one.
I will be very disappointed if I do not see your comments in future videos whether that be about butter, potatoes, or who knows what else. ;) Thanks for watching...and making me laugh. :)
Talking of potatoes, went to Tesco yesterday and they had baked potatoes and jacket potatoes as the description on the bag and they were both Tesco's own brand.
Kerrygold is quite popular in America with nutrition-conscious people, especially those doing a ketogenic diet. Also, there is a thing called Bulletproof Coffee, which some people have instead of breakfast. It's coffee with butter and MCT or coconut oil. Supposedly it kills hunger for hours, which is good as it has a lot of fat and as many calories as a small meal. Kerrygold is the butter of chouce for Bulletproof Coffee, it allegedly tastes the best.
I do remember as a kid we used to have an ice cream sized tub of butter. I have heard before that Americans don't use butter on sandwiches but I still have trouble accepting it. I'd never use a block of butter to make sandwich but I would use spreadable butter as it adds moisture and a layer between the bread and the filling. If I remember correctly I believe that actual margarine is now illegal (forget the reasons) but we still call spreadable butter margarine.
Do Bacon. Both US and UK deny that the others product is legally Bacon, and then there is Canadian and European bacon which are different again. But they are all yummy
I usually buy butter from our main local supermarket Sainsbury’s, usually their own brand, occasionally I’ll buy Lurpak, Kerrygold or Anchor, I prefer unsalted so the supermarket brand suits me fine. Butter is mostly sold in 250 gram blocks and all the packs I have seen in recent years have 25 or 50 gram lines marked on them to make cutting a known weight easier on the rare occasions I need to, but I make regular use of my electronic kitchen scales which are far more accurate for measuring specific weights for baking etc, which does I think require accuracy. I do have a set of stainless steel measuring cups, but almost the only thing I use them for is for measuring arborio or paella rice when I’m making a risotto or a paella - over time I’ve learned that 1/4 cup is enough for my appetite, 1/3 cup is for a more generous single serving & 1/2 cup will serve two adequately, or 2/3 cup for two heartier eaters.
A German saying: "everything in butter" This goes back to the Middle Ages. If a rich person wanted to transport glass or expensive porcelain, it was not enough to put it in boxes with straw. Instead, the fragile dishes were placed in a box and hot butter was poured over them. If the butter was solid, the goods were packed unbreakable. If the box was bumped, don't worry, everything is in butter.
My Scottish cookery book has conversion tables for sticks of butter and cups. I have a set of measuring cups. I checked and they are the same size as American cups.
I remember hating sandwiches when I was young. When older I realised that I just don't like butter in sandwiches. Love butter on other things but not sandwiches. I use mayonnaise, a mere smear, or a drizzle of balsamic dressing.
Having watched a few America react videos, when someone is talking about food, most I've seen mention the ingredients, like how most ingredients are banned, outside of North America, something called Red 40?
Our butter usually has 50 gram measurements - and 1 oz is very roughly 25 grams. I remember trying to spread butter on bread and it was impossible - the butter wouldn't stay on the knife. Its odd that the richer US doesn't spend that money on better food. What do Americans do with their day since they seem to have to work a lot of hours. I would have thought meal times were a highlight of their long work days. Plus I had baked potato with butter and cheese today!
You’ve opened a big can of worms. There are very few British Butters that can be said to be “Premium”, most premium ones are European, normally French or Danish and they tend to sell more than British. Ireland also sells a lot of butter to the UK, Kerrygold being the most popular. A lot of their spreadable butter doesn’t contain oils it’s just churned differently (spreadable butter containing oil is not butter in my opinion)
There are lots of good quality UK butters if you stay away from the big brands and standard supermarket brands. They tend to be similar cost to the premium supermarket brands but so much nicer!
Yep. Americans like quantity, Europeans like quality. And; on this side of the pool (mainland Europe) there are 50 gram marks on the 250 gram packages.
I wanted to add that American agricultural products are produced with shelf life in mind, requiring preservatives the EU bans. As for butter, Land O Lakes the number one brand is produced in a Minneapolis suburb. Whereas Country Crock is produced in a Kansas City suburb. America is a large nation with food distribution chains nationwide, many of the products produced at one location for the entire nation. To legally drive a truck from Southern California to New England takes SIX days. Most European food distribution chains are three days at most not including Russia. America also has food supermarkets that are nationwide, Walmart and Kroger, plus others. Are there Tesco supermarkets in every European nation? Are British food brands sold in every EU nation? Shelf life matters in America...
Sweet Buttered Crumpets Scott Sterling - The Greatest American Goalkeeper. A day without Butter is like a day without sunshine... But in England we don't get much sunshine - so we have to make the "dark days" butter, utterly scrummy!
How butter is packaged is due to it's history. Holdholds either made their own butter or bought in crocks. Later, though railroad transport, it was sold in large blocks. However because of the demand in restraints and diners and bakeries, butter was wrapped in those thich one cup blocks in cartons of four to a pound. Later on, on the east coast, a new butter distributor lacked the right to sel butter packed that why skipped the legal difficulties by wrapping their butter in the other way, leading to the thinner sticks still packed four to a pound. Incidently, the macn that wrapped butter was later modified to wrap crackers, leading to the demise of the crackerbarrel!
Well i clicked on your video as a matter almost of routine to be honest. But within minutes i was enthralled. Who knew butter differences would be so interesting!? Thanks for doing this video. I learned a lot of stuff that i didnt know i wanted to learn.
You're supposed to open up the whole packet of butter removing the packaging and transfer it to a butter dish, but it might be more what old people use. I have one but keep forgetting to do it so just open and close the aluminium pack (sometimes it's paper) with the risk of eating some aluminium. I grew up in the 80's eating margarine which came in plastic tubs because it was supposed to be healthier than butter but it turns out its worse.
I was born in 1961 and grew up eating Bread & Dripping (as did many others). When Margarine came along it was the quickest way to have that toast / sarnie thrown into the bin. It tasted absolutely bloody disgusting.
@@0utcastAussie I saw a packet of beef dripping in a butchers but I've never bought it or tried it. The butcher said it now used more for cooking. I sometimes buy lard to cook with.
@@0utcastAussie . Bread and dripping is to die for. When I was a kid, my mother worked in the local school canteen and would sometimes bring home her cheese sandwiches. Imagine what margarine and cheese were like during the rationing and shortages just after WW2.
Some of us also watch Jenny Can Cook (and others), so have cup measures as well as scales - anyone who hasn't tried her chocolate cake made with oil (no eggs or butter) you really should. It's the simplest chocolate cake you will ever make and is absolutely gorgeous. You can ring the changes with the frosting too (adding a little bit rum is my favourite). Some of us also use UK pounds and ounces as well as kilograms. 😊 The tub of Country Crock is the 45 ounce one.
The US seems quite insular about their cups/tablespoons measures - bafflingly so to us Brits as these are far too imprecise. Often cookbooks produced in the US will also list indredients and quantities in US units alongside grams and litres. Also the archaic Farenheit cooking temperatures alongside Celcius and gas mark. Cookbooks produced in the US, even those sold in the UK, generally do not reciprocate and only give cup measurements.
When following a recipe from the other side of the pond, don't forget: 1 US pint is only about ⅘ of an Imperial pint. (473ml) 1 Imperial pint is about 1¼ US pints. (568ml)
Hi Kalyn, I like your wit. When I make sandwiches I butter sparingly a little more on toast and crumpets. If someone else is making it then no butter. I thought you would be away for the winter.
Interesting about the large 1200g pack. My mother used to buy margarine in similar-sized tubs here in England in the 1970s but I've never seen - or at least noticed - such tubs in the supermarket. Looked on the internet, and see Tescos do 2kg tubs of soft spread for baking and 1kg ones of their usual soft spread. The latter is 20p cheaper than two 500g tubs and the former almost half the price per kilo compared with 500g tubs.
I know margerine in the US is a different colour to butter and margerine in the UK as its white not yellow because the butter producers were worried that it would lead to people buying margerine instead, so they demanded it being a different colour so not to associate it with butter.
The original margarine as first made 150/200 years ago was white and its name was derived from the name for 'white' in ancient Greek, or so I was told. It is now artificially coloured yellow.
After your potato video, I just had to go and make roast potatoes last week and had a lovely roast dinner. Now I want a nice piece of buttered toast and marmite lol. I heard about the no butter on sandwiches thing for Americans a while back and it's still so weird to me. I'd hate to have dry sandwiches without some margarine or butter on first. As for bread and jam, how can you not have butter first? No, no, no, just so strange. Keep up these weird topic videos, really enjoying them.
Oooh, glad you got inspired to make a roast! Trust me, it's equally as strange to Americans the opposite way to think about butter on sandwiches, haha! Some topics coming up are UK vs US milk, US vs UK keyboards, and more, so stay tuned and thanks for watching Lottie!
@lottie2525 it’s amazing how often Brits will hear something about American eating habits and then sort of ‘extend’ this to assumptions about other different things, which are not true. So yes it’s true that Americans do not put butter on their sandwiches. But this does not apply to toast, where I’ve known hardly any Americans who don’t spread butter on their bread. Bread if fresh is slightly more moist and soft than toast. So it makes sense for flavour and texture to spread butter on toast. With cold sandwiches, you have mayonnaise, mustard, ketchup or other spreads you can put on it to add flavour and moisture, and that usually is all I need. Adding butter to all that seems to me a bit of overkill and extra calories for not much added value.
@@lottie2525 ah but even then I would also butter the bread, with a couple of exceptions. If the bread were croissants or brioche then their already buttery nature would be good enough for me to have them with just jam, honey or Nutella. And I know many Brits like a banana sandwich with butter, but I find the flavour of banana goes much better with peanut butter.
Salted butter, salt and pepper on a baked potato, food of the Gods, you can even have stuff in it like baked beans or cheese, a British one of course. This evening I had mine with a good portion of chilli.@@GirlGoneLondonofficial
Lol I watch Cruise videos. I've never been on a cruise and suffer from terrible seasickness. I suffered my worst case on an overnight ferry from Felixstowe to Belgium. I dont think I couod actually survive a cruise. But I digress, butter lovely on thick slices of toast or crumpets with jam.
If you ever wanna go on a cruise, you can get seasickness medication. In Canada it’s available over-the-counter, but if you want to get the patch that you put behind your ear, you have to get that prescribed for you from a doctor. I also love Cruise videos and cruises And tips for travellers with Gary Benbridge, he is British.
Still can't imagine not putting butter on a sandwich . Could you please do a video on cheese? I believe there is very poor choice in cheese in the USA. I would love to know how many of our great variety of cheese you have sampled In some places there are specialist cheese shops. Have you come across any? I love cheese. My local cheese is Wensleydale, although Yorkshire has a few less well-known ones. But my personal favourite, shock horror! is Red Leicester.
Cheese video definitely coming!! I'm not the world's biggest fan of cheese in general so will be more research based than my own experience with UK cheeses - I know, I'm strange! And boring! I'm all about the cheddar. ;)
Whenever my old mum used to bake anything that needed dabs of butter on the top e.g. like shepherds pie or when making flakey pastry, she'd say a little rhyme as she was doing it "Little dab of powder, little dab of paint, makes a girl's complexion look like what it aint." Is this just our family or does anyone else say this?
I was expecting US butter to be 25% sugar ... 🤣 There is also the US habit of injecting cows with growth hormones to increase milk production - this is banned in Europe, including the UK. It's not established whether rBST gets through into the milk (and hence butter) but if it does, it doesn't appear to have adverse effects on humans.
The one comparison I was expecting was salt levels since the UK has been steadily reducing them for thirty years in salted butter. Also no comment that Brits don't bake stuff!
Sadly, my experience of American food in general (after living here for 14 years), is that the quality is low and that in some cases unhealthy compared with European food. Butter is a classic example, tasting more like margarine than British or European butter. Country Crock is not butter but vegetable oil spread, yet you described it as spreadable butter which I believe proves my point. American butter is not fit to spread on bread for sandwiches.
New Zealand butter is much more yellow than US butter, due to our cows all being grass fed. One of our NZ based IG bakers often has Americans accusing her of using artificially coloured butter, as they don’t believe it can be that colour.
I believe Anchor sold in Europe is made in Europe, so it doesn’t attract import tariffs. Not sure about the UK now that New Zealand has a trade agreement.
The normal lurpak butter which is the brand Brits use the most is 80% butter fat but the Lurpak spreadable which jokingly is referred to as lurpak un-spreadable because it’s supposed to be spreadable straight from the fridge but isn’t is 52% butter milk fat and 26% rapeseed oil (canola oil to our American and Canadian cousins). Minerva Dairy has the highest butter content and comes from the Amish but good look buying it here in Blighty. There are artisan butters with more here but not massed produced.
@@redf7209 it’s a con to charge more money for less butter. Butter is butter fat and charging more lying saying it’s because it makes spreadable right out of the fridge and then charging more for less actual butter is cheeky and a rip off. They are saving 26% more butter on every carton of butter and then having the balls to charge more for them saving butter. Rip off just buy the proper butter save money and get the real McCoy.
I wouldn't call adsa or tesco "brands of butter' 😂 these are just supermarkets. I would say "country life" "anchor" "lurpak" etc are dedicated butter brands.
US butter packaging comes in 2 forms, the elgin or Eastern pattern long, square cross section. And the western pattern, shorter and wider, closer to Europe but different. BTW same weights between east and west.
