This sound overrated? So you're basically discarded all others culture in the world where they put time and effort in to Making some of the delicious food? This video is already clearly stated that this butter is the high end expensive type, so you are telling me average french dude can eat this butter daily? 😂 That's like saying to average Joe in The US about "oh you murrican probably eat AAA steak daily?"
@@mitismeethey just said they like French cuisine? When did they say they hate all other forms of food in other cultures?? That‘s an entirely different sentence 😂😂
@@mitismee "-I like pancakes !" "-So you hate waffles ! >:(((" type of comment. They're just showing appreciation stop getting offended because they didn't mention another culture that's not included in the videos they're commenting on in the first place.
I was thinking that 8 kilos of butter a year was a bit much but thinking about it, as a family of 5 we go through a 700g stick every week which rounds up to 37kg a year which is basically exactly the same as the research showed. Guess some stereotypes are true lol
It is strange how just kneading plain butter supposedly makes it taste much better (unless there are other processing steps, which were not shown in this video). I rarely consume butter, but watching this video, I feel like tasting this luxury butter!
I think it’s mostly the source of the milk for the butter and the fact that they produce high fat butter which people consider luxury butter. Mind you if it was a French winery or alcohol producer they be saying all these same things about how fancy and better tasting and refined that wine is despite the fact that in a blind taste test people can’t reliably tell the difference between fancy wine and cheap wine
*I started eating it after our own local dairy supplier was tainted by a disgruntled employee who sank his teeth into some of the product before it was packed... He was a **_Bitter, Butter, Biter_** .*
@@ELMUNDODETONY-ir1jd Japan is a long and thin island with sea and ocean always close France is a continental country in an almost perfect hexagon and the biggest country in the EU sea is just not close to you like it is in Japan
If you want butter made naturally it’s easy to make your own, as a child it was something we did at school, then we used the top of the little bottles of full fat milk. Then it was put in a jar and passed around several times to be shaken, the butter was collected and salted, the liquid left was discarded. Even easier whisk it with an electric mixer or food processor, saves needing Popeye arms
It's not really that expensive if you use other good butter for cooking and only use this one when you want to just have it on bread. There 125 grams goes a long way.
@@Ifliea good butter for every day her in france cost between 2.50/ 3,50 € for 250g. In my house we use 3 sticks of 250g per week for three person. For cooking, breakfast, eating cheese with bread... So yes if we daily use hight end butter at that price we will go bankrupt
@@TB.D Like I said, if you just use a normal good butter for all the cooking and save the excellent butter for just on bread, with nothing else it's fine. Our good salted butter is around the same price as yours at 250 grams and you wouldn't be able to tell the difference in cooking or under some cheese. It's not margerine, haha
@@str4in Thumbs up! I watched a Raymond Blanc video on cooking steak in butter (the oldest video he did on 'Steak Maman Blanc'). I made it for friends, and not only did they say it was the best steak ever, but it was easy to clean up -- no super hot searing to splatter all over.
I think that I'll stick to making my own butter. I use local cream from a respected farm and the end result is better than what is found in the stores. I also can make my own cultured butter which France is known for. Sometimes we need to setlle for a compromise in our food.
I wish I had access to a local farmer like that -- sometimes I find one, and the raw milk is superb, but I'm always moving. :( The rest of the time, I'm a hostage to paying whatever the skilled makers demand.
This is why everyone should make their own butter. Takes about 30 minutes for a whole block worth of butter. With heart passion and more pleasing aromatics in the mix if you so choose.
Bordier is the French best marketing butter ! For real lovers, we buy « beurre cru ». It is a natural butter made from raw cream, which has the best taste, and which is not prepared in an industrial dairy like Bordier’s butter. The « beurre cru »/raw butter costs 3,50 euros/250 gr in France with extraordinary natural flavours.
When I saw her eating the butter, my first thought was oh my God her poor arteries. Then my second thought was oh my God she gets to eat butter every day. This is the best job ever.
I'm very glad to see that some people admire our gastronomy and savoir faire, thank you all. ❤️ For the others "white priviledge" / "better in Punjab" / "unhygienic" / "another french scam" / "no gloves" I really pity you, guys ! It's just jealousy 😊😘 let us our traditional way of making food and so make your own instead.
@@soulmate4354 Vraiment pas, l'ltalie surclasse la France dans la culture gastronomique, rien que les pâtes et les pizzas dans toutes leur variantes ça détruit tout, c'est quoi la gastronomie française ? le bœuf bourguignon? le coq au vin? les escargots? La quiche lorraine? La plupart des gens préférons et mangeront plus souvent une bonne lasagne traditionnelle ou une pizza napolitaine. La France a inventé la haute gastronomie de luxe oui, mais tout le monde n'y a pas accès. Même pour le fromage l'Italie tient tête à la France et l'Espagne pour la charcuterie. C'est déjà beaucoup d'avoir les meilleurs pâtisseries et le meilleur pain, on peut pas tout avoir.
@@Kams8 pourquopi tu joues contre ton camp surtout si c'est pour dire de la merde ? lol deja la meilleur pizza du monde depuis plusieurs années est détenu par des francais à marseille. les pates tu appelles ca de la cuisine toi ? la France à la plus grand terroir du monde. tous les plats que tu as cité prennes + de skill à realisé que tes pate de mort. t'as un palais de Dobermann et tu crois pouvoir juger mdr
there's a tiny unassuming store in the los angeles metropolitan area that imports this stuff. It costs 14$ per 125g (equivalent amount to one standard american stick of butter). It is incredible. It is noticeably more flavorful than kerrygold or even Président brand butters. Is it worth what I paid for it? I probably wont go out of my way to buy more of it, but I certainly enjoy using what I have left from that run.
When I travelled to France last year with my mom, a friend from Versaille recommended me some towns to visit. I won't say the names because as she told me "those are the places French go to have a rest from pesky tourists" Keep your secrets!
@Benjamin gutierrez oriol That's a good idea, I have several jars but don't know what to use it on lol. I like to put lard on steak sometimes, or to grill a sandwich.
@@MrLoobu Animal fat is actually healthier than seed oils (olives are a fruit and you get the oil from the flesh, not the olive seed). Lard, butter and olive oil are the way. Put it like this: eat things that "want" to be eaten: plants get no benefits from you eating their seeds. Here's a fun experiment: drink a spoon of olive oil, it's actually quite good. Then try the same with rapeseed oil or canola oil, tell me how it goes.
Here in Norway there is only one brand of butter and only 2 types and 1 type is only available in the summer ;( There is lot of different margarines but only one maker of butter that is available in stores here.
I like to make my own butter at home. My poor little hand mixer is at least 15 years old. One day I will replace it for something better, get butter paddles, and now, after watching this, butter stamps.
@@B-fq7ffsupply and demand will always be there. But their gimmick of kneading the butter, which makes it special is their gimmick without which they won't be able to sell their not so special at a premium compared to regular butter.
Hello. Échiré is a French city with an “AOP” (Appellation d’Origine Protégée, or Protected area labelling), meaning you can’t label and sell as “Echiré” butter which wasn’t produced within a specific area around the city and according to specific requirements (origin and quality of ingredients, process…). AOP (or AOC, same principle, slightly different rules) is usually seen as a quality mark (and is leveraged as such by producers). The Beurre d’Echiré is no exception, it’s definitely premium. But the best answer is probably the one you’ll give after tasting it😉
they don't mix air, it just brings out the flavor. They transform the milk into the butter in the same building that they add the salt. If you have never eaten salted butter you're missing out. It's great on toast, on cake, on anything. It's the traditional way to make butter. Unsalted butter exists only because in the middle ages there was a tax on salt so farmers would save money by not salting the butter.
4€ for 125g for adding air and salt in a 10-25min process for 50kg of butter? That's a scam 😅 In Austria we pay at the moment about 11€ for 1kg(!!) of organic butter from certified mountain farmers that feed their cows with grass.
@@dz4va sweat doesn't carry germs first of all. Second, yeah I did make butter like this and you will have to keep dipping your hands in water, so any micro droplets of sweat is sure to be diluted into trace amounts, because if you don't you have wet hands the butter will stick to your skin. If you've ever tried to cut some maki it's the same idea, a clean cut needs to be done with a wet knife, and wetting the knife between each cut, or the sticky rice and algea will stick to the blade and mess up the cut.
I'm surprised that most of the employees are not wearing gloves, at least for the video. I wasn't too difficult about thus until I read that you eat xx grams of human tissue a year (due to processing without gloves) and watching this reminds me of the article.
You can't do precision work with gloves and honestly washed hands are far cleaner than gloves. I'd rather eat xx grams of human tissue than xx grams of extra microplastics
It's mostly about the quality of the milk stemming directly from the quality of the grass our cows eat, some of it is also of the experience of the man folding the butter knowing by the texture and look when it is ready, and the attention to detail for the aesthetic part, but yeah, mostly the amazing grass. If you've never been to bretagne or normandie the first thing that might shock you is just how green everything is, it's almost neon. It's a mix of varieties in the geology, the very rainy weather, the proximity with the ocean... Even the salt can be something of even higher quality, by sticking a stick in the drying field and making a "flower", it's a different cristalization process making very chunky and clear and tasty salt called fleur de sel. It's the attention to detail in every ingredient and process that makes it different from the regular butter. Now importing it would be stupid, it's very good butter but it's still butter, it'd be overpriced if you weren't buying at least from the same country.
We chuck down at least 25 kilo a year in our family of 4, so pretty close to the french :D The only they win is because of croissants, making those take a LOT of butter. But then again, I'm dutch, we win by cheese 🤣
"La France est le pays où on mange le plus de fromage (23,7 kilos par habitant par an), suivie de l’Italie (20,6 kilos), de la Suède (16,6 kilos), des Pays-Bas (16,6 kilos), des États-Unis (14 kilos), de l’Allemagne (12,8 kilos) et du Canada (11,6 kilos)."
"twice the price of organic butter". Big respect actually because for me thats cheap. The qaulity of that butter for the price cannot be matched where i am from (the qaulity is already not achieved let alone the price). Can somebody do me a favour? Find a homeless person and give them 200 grams of this butter and a bread i will pay u the money back (give them clean water also please this butter is decently salty stay hydrated). B4 you do this please comment here first only 3 people can claim this. Also i aint paying if u aint nearby the homeless and the butter. Heck otherwise just get another butter there must be good ones out there for sure.
It actually helps to draw out excess water from the rinsing stage which makes the butter last longer. I make my own butter from my cow's raw milk. Adding salt is definitely better.
@@jg5755 having a higher water content makes the butter not last so long and get rancid earlier. Adding salt prevents that ... but also less water makes the water last longer, but in an industrial perspective: water is cheaper than fat.
@@jbmw16 Gloves are having powder on them to prevent sticking to itself. Hands in gloves are getting sweaty very quickly, this sweat is dripping from the glove, you can only prevent that by attaching your glove to the hand with a duck tape, no one will do that. Any glove will get some tears and all this sweat will also drip from the tear. They should just wash the hands thoroughly and have a policy of no fingernails, that's enough to be clean and hygienic.
Just the packaging alone has me wanting to buy this butter. Beside Japan, French products have some of the most amazing packaging.
Japan, France and Italy have a truly artistic sense that they apply to everyday things, making them beautiful
Japan its all about plastics packaging...
@@Epiderm91 they also have good recycling practice and policies
anyone here tried china milk powder for their infants?
simply amazing!
Ponds
This is why I love the French with food making. It’s an artistry 🎉
same as Japanese
This sound overrated? So you're basically discarded all others culture in the world where they put time and effort in to Making some of the delicious food? This video is already clearly stated that this butter is the high end expensive type, so you are telling me average french dude can eat this butter daily? 😂 That's like saying to average Joe in The US about "oh you murrican probably eat AAA steak daily?"
@Nuclear Psychiatrist you must be super fun at parties as well ? your indictment on my comment is also disturbing :)
@@mitismeethey just said they like French cuisine? When did they say they hate all other forms of food in other cultures?? That‘s an entirely different sentence 😂😂
@@mitismee "-I like pancakes !" "-So you hate waffles ! >:(((" type of comment. They're just showing appreciation stop getting offended because they didn't mention another culture that's not included in the videos they're commenting on in the first place.
The personalised stamps for restaurants and hotels is so cool.
I was thinking that 8 kilos of butter a year was a bit much but thinking about it, as a family of 5 we go through a 700g stick every week which rounds up to 37kg a year which is basically exactly the same as the research showed. Guess some stereotypes are true lol
This also probably includes the butter already in products that you buy (croissants, biscuits, etc)
Use quarter pound a week not including cooking
That blows my mind. I can see why I am so thin now!
@@theuglykwan Your time starts now- go for it Champ!
It's a statistic not a stereotype.
As a French, this is the butter i buy for the weekends (bordier), it is the best ever !
I can rarely find it -- I am traveling, but never to France. :(
Are there other brands of similar quality that might get exported?
You think it’s just butter. But no! I can eat French butter on toast everyday! That’s probably why their pastries were so good when we were there!
Lies again? HDB Paris Highest Points
you can any type of butter on toast, you probably wont know where that butter is from because its all the same you are just paying for marketing
It is strange how just kneading plain butter supposedly makes it taste much better (unless there are other processing steps, which were not shown in this video). I rarely consume butter, but watching this video, I feel like tasting this luxury butter!
I think it’s mostly the source of the milk for the butter and the fact that they produce high fat butter which people consider luxury butter. Mind you if it was a French winery or alcohol producer they be saying all these same things about how fancy and better tasting and refined that wine is despite the fact that in a blind taste test people can’t reliably tell the difference between fancy wine and cheap wine
Le beurre, c'est le bonheur.
*I started eating it after our own local dairy supplier was tainted by a disgruntled employee who sank his teeth into some of the product before it was packed... He was a **_Bitter, Butter, Biter_** .*
@@1nvisible1😂😂😂😂
Avec le beurre, tout est meilleur.
I can't say the French know everything about everything. No one country does on every subject. But they absolutely know how to eat...
They do some things right, Japanese do fish and sea food better than France for instance.
I went to Disneyland Paris and the food was terrible lol
@@smith9808 En même temps, je ne suis pas sûr que Disneyland Paris soit le meilleur endroit pour manger une cuisine authentiquement française !
@@ELMUNDODETONY-ir1jd Japan is a long and thin island with sea and ocean always close France is a continental country in an almost perfect hexagon and the biggest country in the EU sea is just not close to you like it is in Japan
@@ommsterlitz1805 Japan does absolutely RULE in seafood 😋
If you want butter made naturally it’s easy to make your own, as a child it was something we did at school, then we used the top of the little bottles of full fat milk. Then it was put in a jar and passed around several times to be shaken, the butter was collected and salted, the liquid left was discarded. Even easier whisk it with an electric mixer or food processor, saves needing Popeye arms
What? Liquid is precious buttermilk.
@@yayam7788 yeah it is
I had it shipped it from France to Cali. THe best butter I ever had! amazing!
Combien ça a coûté ? 😮
@@Lostouille $131 for 6 block of butters
@@LuhanParkwhat makes it so much better?
@@LuhanPark Thats insane.
At €4 / 125 grams it's definitely not a product you'd buy on a regular basis. But for special occasions, this butter is the best you can get.
It is not cheap,
But it is cheaper than I expected.
But I guess shipping will be, what makes it really expensive 😂
It's not really that expensive if you use other good butter for cooking and only use this one when you want to just have it on bread. There 125 grams goes a long way.
@@Ifliea good butter for every day her in france cost between 2.50/ 3,50 € for 250g. In my house we use 3 sticks of 250g per week for three person. For cooking, breakfast, eating cheese with bread... So yes if we daily use hight end butter at that price we will go bankrupt
@@TB.D Like I said, if you just use a normal good butter for all the cooking and save the excellent butter for just on bread, with nothing else it's fine.
Our good salted butter is around the same price as yours at 250 grams and you wouldn't be able to tell the difference in cooking or under some cheese. It's not margerine, haha
It's not even that expensive. Smoking costs more for exemple...
Twice the price of normal butter is actually a pretty fair price all things considered!
i think its too cheap....
It's a joke of a price and a joke of a butter.
@@sarahlynn7807have you tried it?
@@sarahlynn7807 we got the butter battalion over here
the way they market it, makes me want to buy this butter. i dont used butter much, sometime i like to fry my steak in butter.
Grass Fed butter is healthy for you.
Meat fried with butter is 1000% better than oil fried
@@str4in Thumbs up! I watched a Raymond Blanc video on cooking steak in butter (the oldest video he did on 'Steak Maman Blanc'). I made it for friends, and not only did they say it was the best steak ever, but it was easy to clean up -- no super hot searing to splatter all over.
@@str4in I clean the pan with bread after cooking the steak in butter... it's unhealthy but damn it's good haha
I want to love anything in life as much as this dear lady loved the production of butter!
A good butter doesn't need jem on bread. It's good to eat on its own
Well, tastes are so different, right.
i have this butter. its like having whole milk for the first time.
I think that I'll stick to making my own butter. I use local cream from a respected farm and the end result is better than what is found in the stores. I also can make my own cultured butter which France is known for. Sometimes we need to setlle for a compromise in our food.
Better than the butter that is produced in the US, but not better than this one
I wish I had access to a local farmer like that -- sometimes I find one, and the raw milk is superb, but I'm always moving. :( The rest of the time, I'm a hostage to paying whatever the skilled makers demand.
So basically buttered butter… makes sence why it‘s so special, nice!
This is why everyone should make their own butter. Takes about 30 minutes for a whole block worth of butter. With heart passion and more pleasing aromatics in the mix if you so choose.
Bordier is the French best marketing butter ! For real lovers, we buy « beurre cru ». It is a natural butter made from raw cream, which has the best taste, and which is not prepared in an industrial dairy like Bordier’s butter. The « beurre cru »/raw butter costs 3,50 euros/250 gr in France with extraordinary natural flavours.
When I saw her eating the butter, my first thought was oh my God her poor arteries. Then my second thought was oh my God she gets to eat butter every day. This is the best job ever.
I'm very glad to see that some people admire our gastronomy and savoir faire, thank you all. ❤️
For the others "white priviledge" / "better in Punjab" / "unhygienic" / "another french scam" / "no gloves" I really pity you, guys ! It's just jealousy 😊😘 let us our traditional way of making food and so make your own instead.
It is unhygienic. They are literally using their sweaty hands to knead the butter
them not wearing gloves is kinda disgusting ngl but I'd still buy it if I could find it
Different flavours like WHAT??
France is and will stay number 1 for food :D
Such beautiful works of art! 💛
France - the best wine, the best pastries, and now we see the best butter!
France wish it had as good food as Italy does.
France already does 😂
@@soulmate4354 Vraiment pas, l'ltalie surclasse la France dans la culture gastronomique, rien que les pâtes et les pizzas dans toutes leur variantes ça détruit tout, c'est quoi la gastronomie française ? le bœuf bourguignon? le coq au vin? les escargots? La quiche lorraine? La plupart des gens préférons et mangeront plus souvent une bonne lasagne traditionnelle ou une pizza napolitaine.
La France a inventé la haute gastronomie de luxe oui, mais tout le monde n'y a pas accès. Même pour le fromage l'Italie tient tête à la France et l'Espagne pour la charcuterie.
C'est déjà beaucoup d'avoir les meilleurs pâtisseries et le meilleur pain, on peut pas tout avoir.
@@bunjijumper5345 over way around bro :D
@@Kams8 pourquopi tu joues contre ton camp surtout si c'est pour dire de la merde ? lol
deja la meilleur pizza du monde depuis plusieurs années est détenu par des francais à marseille.
les pates tu appelles ca de la cuisine toi ?
la France à la plus grand terroir du monde. tous les plats que tu as cité prennes + de skill à realisé que tes pate de mort.
t'as un palais de Dobermann et tu crois pouvoir juger mdr
I must be loosing it. I just had to sit through 2 adverts to watch a f*cking commercial 💀
3:27 She be dropping some mad rhymes
Looks so good 😍
The workers skin itself tells the great effects of butter on them
there's a tiny unassuming store in the los angeles metropolitan area that imports this stuff. It costs 14$ per 125g (equivalent amount to one standard american stick of butter). It is incredible. It is noticeably more flavorful than kerrygold or even Président brand butters. Is it worth what I paid for it? I probably wont go out of my way to buy more of it, but I certainly enjoy using what I have left from that run.
I wish I could get some. Would love to use it in my favorite cake, gateau breton. And of course just on some good bread.
i love french buuter. Any importer in Singapore?
Love this product and like we say locally if you don't want it that's more for us 😂😂😂
When I travelled to France last year with my mom, a friend from Versaille recommended me some towns to visit. I won't say the names because as she told me "those are the places French go to have a rest from pesky tourists"
Keep your secrets!
he has a huge forearm like a world class wresler...dont mess with that dude
1:40 And that's where you don't need fancy packaging and re-processing. The butter is ready.
Echiré is the famous French butter brand in Tokyo, Japan
Didn't know beurre d'échiré was available in Japan, that's quite surprising 😮
gotta try this!
Our favorite butter!
Rodolphe Le Munier is one of my favorite French butters that's readily available at Whole Foods. Just make sure to get the one with sea salt.
Producer to customers: "the air is to develop flavour"
Producer to investors: "the air is to increase profits"
They dont call them the King of Cuisine for nothing
I won't mind splurging on this butter once a while.
Butter is butter. Why anyone overpays for this stuff is beyond me.
I’ve had this multiple times and omg sooo yumm
Yummy. I love butter and would love to try this brand.
Karadock a dit: "Le gras c'est la vie!"
Butter is 80% of the fat that I cook with, 10% olive oil, 10% canola. Though I don't eat that much, probably 10-12 pounds a year
Replace canola with lard and you'll be set to go.
@Benjamin gutierrez oriol That's a good idea, I have several jars but don't know what to use it on lol. I like to put lard on steak sometimes, or to grill a sandwich.
@@MrLoobu Animal fat is actually healthier than seed oils (olives are a fruit and you get the oil from the flesh, not the olive seed). Lard, butter and olive oil are the way.
Put it like this: eat things that "want" to be eaten: plants get no benefits from you eating their seeds.
Here's a fun experiment: drink a spoon of olive oil, it's actually quite good. Then try the same with rapeseed oil or canola oil, tell me how it goes.
@@peppy619 Coconut oil is bloody delicious, if a bit strong.
@@summushieremiasclarkson4700 true!
Here in Norway there is only one brand of butter and only 2 types and 1 type is only available in the summer ;( There is lot of different margarines but only one maker of butter that is available in stores here.
looking good doubles your value.
I like to make my own butter at home. My poor little hand mixer is at least 15 years old. One day I will replace it for something better, get butter paddles, and now, after watching this, butter stamps.
Americans will be amazed by anything.
"What butter without high fructose corn syrup? wooow"
How come Americans live rent free inside your mind.
The premium level.
what a wonderful job - I'd love to shape and stamp butter
Kneading to make it more expensive. LBB is loving all the extra money people pay them for the placebo effect.
supply and demand. Their prices are determined by the market.
@@B-fq7ffsupply and demand will always be there. But their gimmick of kneading the butter, which makes it special is their gimmick without which they won't be able to sell their not so special at a premium compared to regular butter.
@@AkashYadavOriginalI'm curious, have U been there and tried it yourself?
@@henrychoo3879 Yes they export it all over the world. I've tried, nothing really special.
3:48 My wife has this in her drawer. but she doesn't like butter 🤔
How does a regular guy in USA purchase this butter.I can't find it for sale anywhere .
Butter :
Butter, France : 🤯
Where can i get this butter without paying an arm and a leg?
Is Echire butter considered premium too? That is the only French butter I have access to.
Yes, and lucky you!
Yes, Échiré is a VERY, VERY good one ! 😉
Hello. Échiré is a French city with an “AOP” (Appellation d’Origine Protégée, or Protected area labelling), meaning you can’t label and sell as “Echiré” butter which wasn’t produced within a specific area around the city and according to specific requirements (origin and quality of ingredients, process…). AOP (or AOC, same principle, slightly different rules) is usually seen as a quality mark (and is leveraged as such by producers).
The Beurre d’Echiré is no exception, it’s definitely premium. But the best answer is probably the one you’ll give after tasting it😉
When the butter has better character than most people 😅
Hello!
Do they sell the organic butter from the farm as it is without all the salt and air mixed into it?
they don't mix air, it just brings out the flavor. They transform the milk into the butter in the same building that they add the salt. If you have never eaten salted butter you're missing out. It's great on toast, on cake, on anything. It's the traditional way to make butter. Unsalted butter exists only because in the middle ages there was a tax on salt so farmers would save money by not salting the butter.
yes, the air helps to oxidize the butter, so it is less fresh and gets spoiled more easily - the salt helps to keep the spoiled taste hidden :-D
4€ for 125g for adding air and salt in a 10-25min process for 50kg of butter? That's a scam 😅
In Austria we pay at the moment about 11€ for 1kg(!!) of organic butter from certified mountain farmers that feed their cows with grass.
Betty bought a butter
but the butter was bitter
so betty bought another butter
to make the bitter butter a better butter. 🤭
Donde la puedo comprar en Madrid ? o via online??
On the plus side, art style and quality is totally on the level with Desxendants, which validated that show in my book 😂
how hygienic is it making butter with bare hands?
nobody ever got sick, people know how to wash their hands... Maybe you don't but we do.
@@Aerosklice yeah, but do they wash hands every 5 mins, because hands tend to get sweaty
@@dz4va sweat doesn't carry germs first of all. Second, yeah I did make butter like this and you will have to keep dipping your hands in water, so any micro droplets of sweat is sure to be diluted into trace amounts, because if you don't you have wet hands the butter will stick to your skin. If you've ever tried to cut some maki it's the same idea, a clean cut needs to be done with a wet knife, and wetting the knife between each cut, or the sticky rice and algea will stick to the blade and mess up the cut.
I'm surprised that most of the employees are not wearing gloves, at least for the video. I wasn't too difficult about thus until I read that you eat xx grams of human tissue a year (due to processing without gloves) and watching this reminds me of the article.
You can't do precision work with gloves and honestly washed hands are far cleaner than gloves. I'd rather eat xx grams of human tissue than xx grams of extra microplastics
And all the work by hand without gloves. Lol!
So they just add salt?
so they just put salt and roll over? what genius people and innovative idea lol
It's mostly about the quality of the milk stemming directly from the quality of the grass our cows eat, some of it is also of the experience of the man folding the butter knowing by the texture and look when it is ready, and the attention to detail for the aesthetic part, but yeah, mostly the amazing grass. If you've never been to bretagne or normandie the first thing that might shock you is just how green everything is, it's almost neon. It's a mix of varieties in the geology, the very rainy weather, the proximity with the ocean... Even the salt can be something of even higher quality, by sticking a stick in the drying field and making a "flower", it's a different cristalization process making very chunky and clear and tasty salt called fleur de sel. It's the attention to detail in every ingredient and process that makes it different from the regular butter.
Now importing it would be stupid, it's very good butter but it's still butter, it'd be overpriced if you weren't buying at least from the same country.
King Harlus is now going to hoard it all😂
I had no idea LBB was handmade, will leave Lurpak next time to try it once.
To find a french person who speaks English is as difficult as to find a 'murican who speaks any language but English.
Though AMUL copied french butter making technique but nothings better than AMUL
How snooty do you have to be to have a personal stamp for your butter???
We chuck down at least 25 kilo a year in our family of 4, so pretty close to the french :D
The only they win is because of croissants, making those take a LOT of butter.
But then again, I'm dutch, we win by cheese 🤣
"La France est le pays où on mange le plus de fromage (23,7 kilos par habitant par an), suivie de l’Italie (20,6 kilos), de la Suède (16,6 kilos), des Pays-Bas (16,6 kilos), des États-Unis (14 kilos), de l’Allemagne (12,8 kilos) et du Canada (11,6 kilos)."
And the question now is how can I order this?
rare tea cellar in Chicago does, but shipping is expensive (any refrigerated good is that way).
Vive la France 🇫🇷
All the more reason why they are featured here. It has to be good. France's take on food science...
How do you even order this to the USA? I looked for it and would love to have this shipped to me, looks wonderful.
Have you tried their homepage? (Funnily enough, when selecting country you can pick afghanistan for some reason)
Maybe don't live in the US
Magnificent
Whipping air into butter? Doesn't that promote oxydization of the fat, making it rancid?
Leave it to the French to make butter even better.
"twice the price of organic butter". Big respect actually because for me thats cheap. The qaulity of that butter for the price cannot be matched where i am from (the qaulity is already not achieved let alone the price). Can somebody do me a favour? Find a homeless person and give them 200 grams of this butter and a bread i will pay u the money back (give them clean water also please this butter is decently salty stay hydrated).
B4 you do this please comment here first only 3 people can claim this. Also i aint paying if u aint nearby the homeless and the butter. Heck otherwise just get another butter there must be good ones out there for sure.
2:00 that machine looks rusty, sanitary?
I believe it's made of wood.
@@Auto5k oh that makes more sense
🤤🤤🤤 I am craving for butter now
Me too and I’m vegan.
Just 10 gram a day that is what durian rider say .he uses word fat . Not oil implying that come from plants . Do you ever cheat whit eggs or milk?
add salt. kneed it a little, repackage. double up. nice!
The secret of the process is that since the cows know they will be slaughtered after they stop giving milk , so they keep giving milk n butter
I love butter n ghee. I cook w ghee everyday.
Been using French butter for years on my olive oregano bread n not going back.
Salt must be getting added naturally in the manual process
Sweat doesn't come from brown or black hands, so it's not a problem for them I guess.
@@venkata224 ?
Agréable matinée c’est vrai ça un beurre une envie ….
Yammyyy 😋😍
I love butter
The people I knowd regard adding salt to butter as a sign of lower quality as it is binding extra water.
It actually helps to draw out excess water from the rinsing stage which makes the butter last longer. I make my own butter from my cow's raw milk. Adding salt is definitely better.
@@jg5755 having a higher water content makes the butter not last so long and get rancid earlier. Adding salt prevents that ... but also less water makes the water last longer, but in an industrial perspective: water is cheaper than fat.
salted butter is better by far, its an axiome, no need to debate ^^ @@henningbartels6245
Le beurre c'est la vie
I dont know if getting handzy with my butter makes it better.
This is amazing im just worried about how a lot of the workers dont use gloves
+1
They have clean hands.. Its worse to work with gloves hygiene wise.
citation needed on that @@svampae
@@jbmw16 Gloves are having powder on them to prevent sticking to itself. Hands in gloves are getting sweaty very quickly, this sweat is dripping from the glove, you can only prevent that by attaching your glove to the hand with a duck tape, no one will do that. Any glove will get some tears and all this sweat will also drip from the tear.
They should just wash the hands thoroughly and have a policy of no fingernails, that's enough to be clean and hygienic.
@@JamesSmith-ix5jd why do surgeons use gloves then?
raw butter made with organic raw milk... the best.