we have yellow butter in America too. So whomever told you the butter is wrong ... they are wrong. It is basically what JOel is saying when you whip it.
Yeah, I haven't noticed much difference in the butter since I moved from the UK to the US. I think the color change occurs when you don't store the butter in the fridge, which is what is often done in the UK, but really never done in the US.
@@MatthewBrannigan Yes this is true. Room temperature butter turns yellow. I think most people in america don't realize you can safely leave butter at room temperature in a butter dish.
brian brady Sorry, most butter in the US is yellow, some darker than others, but yellow is standard. So much was this the case that when margarine was introduced, a little packet of yellow dye was sold with it to be mixed into the white margarine. Dairy farmers used to insist that margarine be sold white so it couldn't be passed off for real butter. The white butter person eluded his r her keeper!
What do you mean by "coffee shop culture?" Cuz ours is like lots of people go in, some immediately leave, but like lots of People grab a coffee, and stay for hours for the free wifi and chill vibe, writing papers and working. Some people meet up with others and just talk forever.
Right...This is Starbucks lol. People sit in a Starbucks and other coffee shops on a laptop or with a friend for hours. I used to study in coffee shops
You can find skim milk, 1 or 2 percent milk, whole milk, lactose free milk, and more in the US. The terminology is different. A lot of people use cream in their coffee or half and half. Butter that is whipped and sold in containers is different than butter sold in sticks of 4 (one lb. container) and they even sell Irish Butter here. Actually good tea bags can be found in most grocery stores. Squash is what Americans call yellow squash, green squash (zucchini) and butternut squash.
Also others like Blue Hubbard usually available only in large chunks of the squash as it is a very large squash we always got it at Thanksgiving and Christmas time along with butternut squash
Our milk options seem to be better than the UK. I'm speaking only of cows milk, we have heavy cream, half & half (half cream and half whole milk), whole milk (about 3.5% fat), 2%, 1%, and skim 0.15% or less. Then there are all the non-dairy options. Butter is yellow here.
Butter experiment suggestion: Get some heavy cream and an electric mixer and mix it. You'll see it go through its various stages until it becomes whipped cream, then whipped butter, then butter, which is naturally yellow(ish), like the butter you find in any American supermarket.
No butter isn't whipped milk, it is churned (not whipped) cream, not milk. Grass fed milk is way better than grain fed, like most of the low priced commercial butter in the US, but you can get the better butter here - not in your average cafe though.
Butter that’s white tends to come from grain fed cows which is most of America, yellow butter is the old school grass fed cows, but because all milk has to be pasteurized here no matter what all the yellow tends to come out anyway leaving the white. When Irish butter came here it was better as the pasteurization process is slower than the American standard which is fast and very hot while European butter pasteurization tends to be a low heat over a long time leaving much of the color and fat.
Most butter bought in a supermarket is yellow. Maybe white butter is some sort of craft or artisanal butter, but certainly not what most people buy with weekly grocery shopping. It's yellow.
The color of butter depends on the cattle feed. In the summer when the cows eat more green grass and things, the butter will have a richer more yellow color. In the winter when cows are eating more hay and other stored feed, it will be more pale in color.
Yes truth! I have excellent teas at home, but when I go to a restaurant... ugh! Oh and ice tea is a whole another thing! I just moved from California to Georgia. People think I am MAD (crazy) cause I don't want sweet tea. I like it unsweetened!
Yep. Try asking what kind of tea they have a most restaurants in the South and you get funny looks. They mostly just offer iced sweet tea which is so sweet it will make your teeth hurt. I like hot green tea though and you can get that at a most Asian restaurants at least.
May I suggest that you find an American living in the UK to join you for all of these comparisons. It would really be a big help and remove the guesswork.
My parents only ever bought skim milk when I was growing up. It’s what I’m used, but I don’t even drink dairy milk anymore. Anxiety issues, which have gotten worse this past year, have majority affected my digestion. I can’t eat or drink a lot of things without feeling sick, particularly dairy.
@@adrianaragon3493 I don't think what we call half and half is a product sold in the UK. Their dairy products are a bit different. For example they have single cream and double cream. I'm still trying to figure out the equivalents. I think double cream is similar to the American version of heavy whipping cream, but I think double cream may actually have more milk fat.
Coffee shop culture is def out there in the States. I live in a small town in Ohio and there's a wonderful coffee shop with a very "traditional" coffee shop feel. I'll be there for HOURS catching up with friends
My cousin was in America for university and he legit bought so many biscuits and tea bags. When he arrived back for different occasions you should’ve seen how excited he was 😂
Creamer goes in your coffee. Half and half can also go into your coffee, but I wouldn’t drink it by itself. Whole milk is full fat, 2% is half-skimmed, and skimmed is skimmed. We do have your equivalents.
there is a difference in what is considered ancient in America versus England !!! American situation: The old part of the building was built in 1831 and the new part was built in 1985. However, the British version goes like this: the old part of the building was built in 1387 and the new part was built in 1742
One time, my parents went to England, rented a car, and were driving through some small town somewhere. My father was driving over a narrow Stone bridge and blew out a tire and smashed into the wall. He destroyed the new bridge. Built in 1180 A.D.. They were very upset at him.
European butter is often fermented, given it a tangy, slightly sour taste. These butters are often richer (more butterfat), making it ideal for baking since it melts quicker. American butter is monitored and regulated by the USDA, which states that a butter must contain at least 80 percent butterfat to make the cut. But we have several European brands here...Kerry Gold Irish butter is very popular here....Joel since your family has a home in Florida you should be familiar with Publix food stores they have a British section...
Florida is still on the east coast. Wisconsin is the dairy state, although California has many dairies. My father grew up on a dairy in the central valley, we still have family there. A lot of the kids that I went to school with lived on dairies. Several kids raised cattle for beef on the side as kids. That way they could buy a new car when they were in highschool. Lots of muscle cars then, in the 60s, were in the highschools.
When whole milk is left to sit non- homogenized, it will separate into cream and skim milk. Half and half is half cream and half whole milk. In short, cream and half and half are fatter versions of whole milk that one normally adds to coffee to adjust the texture of the coffee without watering it down too much.
Great video Joel and Lia!!! 👍 Lia if you ever come to Australia we have tea readily and widely available you can go into any cafe and they will have tea! Also our butter is yellow!
You’re right Lia!!!!! Most places in the US serve weak tea bags. I usually buy Tetley British Blend tea or Twinings and travel with it! I just ask them for whatever size tea I want but I always tell them , “But I have my own tea bag!” And I smile and giggle a little! 😉 I’ve never had a problem. But I always ask if I can put it in the cup before they fill it with the boiling water! Nothing worse than adding the tea bag after. It’s not the same! 😁
Katie Scoot I am exactly the same.I go on a cruise,take a ziploc bag full of tea bags,then keep them in my bag.(ps I buy my Tetley British Blend online at Walmart,much cheaper than anywhere else)
I bring my own tea bags to work everyday and get my hot water from Starbucks whenever I want. It is literally a few feet away my break room (Starbucks is everywhere here).
In the US, half and half is a mixture of milk and cream. It has between 10.5 and 18% fat. Whole milk (full fat milk in the UK) has 3.25% fat; some dairies used to sell 3.5% fat milk for a richer taste. Reduced fat milk (semi-skimmed milk in the UK) has 2% fat. Low fat milk has 1% fat. Non-fat or Skim milk has < 0.3% fat (usually
In the US, restaurants used to serve a brand of tea called “Dinemor”. I would say it was called that because once you drink it you would dine more to get the taste out of your mouth.
We also have a number of vegan milks. Almond, soy, flax, and coconut. Then there's flavored milks. Not just chocolate and strawberry, but the vegan milk has vanilla and sweetened.
Hi there! As someone who has made homemade butter before, butter is naturally a white/off white color. Salting butter and oxidation can change the color to a yellowish tinge.
The color of butter changes with the seasons depending on what the cows eat throughout the year. Perhaps y’all’s seasons aren’t as harsh as ours so there wouldn’t be much variation? & if y’all go to local bakeries in the USA, they usually have the kinds of things y’all prepare with tea, all baked fresh daily. Many bakeries have tables for you to sit at, just don’t expect wait service there.. not the sort of thing most Americans do but my family always appreciated.
You two are precious. Thank you. I have an issue with spreading too much butter, especially whipped butter, on everything. You two should go to a dairy and get 20 minute old fresh butter. It will change your life. 😁 😍
The milk here is whole, 2%, 1% and skim. Those other things you mentioned like half and half is a creamer product and not milk, known as half cream in the UK.
There is literally 200 types of butter here 🇺🇸 Although We grew up on Irish butter KERRYGOLD both salted and unsalted. We also had a tub of whipped butter And a tub of margarine... Which of course is a combination of real butter and vegetable oil. ....we have OPTIONS ..lol
The yellow of butter is added in, started in the early 1900s. Butter is made from the cream that floats on raw milk. The milk is squeezed or pressed from the solids, which becomes butter. You can add salt, sugar, coloring etc. Margarine is made different. Tends to be more yellow.
I’m American and I drink a lot of tea, ever since I was a teenager. Like often, and LOT of different kinds from all different cultures (and I have a kettle), but not Southern sweet tea anymore (way too sweet). I was never a big coffee drinker, but I don’t drink coffee at all anymore because it upsets my stomach. I’m a little weird though. I’m an Army Brat and I’ve lived in a lot of parts of America and Germany. Where I live now, near Seattle coffee rules all. It’s the birthplace of Starbucks and you can’t throw a stone without hitting an expresso stand or coffeehouse.
@@rebeccasimantov5476 It doesn’t rain nearly that much, at least not all day long. You get a lot of days where it will rain in the morning, but the rain will stop by midday. It stays cloudy most of the time though. There are few sunny days, and lots of pale people. Lol. The environment is very green and beautiful.
Most of the time the color of butter varies based on the cow breed and their diet that the milk for the butter came from, although sometimes coloring is added to make it yellow. So, you do get varying colors in the US, but I mostly see pale yellow or white butter unless I’m eating something like Kerry Gold butter imported from Ireland.
I live in L.A. and I miss those cool coffee houses from the early-mid 90’s. Getting a cappuccino in a cup the size of your head while lounging on a velvet couch or sitting in a wingback chair. Funky decor with local artists work for sale on the walls.
Starbucks took over a lot of them, but there are still a LOT of places like that in Seattle-Tacoma area. Or there were until this damn pandemic. A lot of independent owned café have been going out of business in 2020. A lot of places in general really, even big chains. Starbucks will be fine though. There is one in literally every grocery store here 🙄 (I work in a grocery store and I like the people that work at the Starbucks about thirty feet away from me though, yeah we real close)
The worst is when they bring you a tea bag on the side of a tepid pot or cup of water. In Canada milk/cream comes based on fat as 0% (skim), 1%, 2%, 3.25.% (whole milk), 5% (light cream), 10% (half and half cream), 18% (whole cream), 35% (whipping cream).
I am an American. I can tolerate tea but I don’t like it that much. I drink coffee with a little bit of milk but I refuse to pay big bucks for a cup of flavored coffee for Starbucks.
I bought my first latte from Dunkin Donuts last week because it had oat milk in it and i wanted to try it. $5 later it tasted fine, but realized it was regular coffee and i only drink decaf. I was running around like chicken with it's head cut off
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria. Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient, since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored. Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator. Butter made from fresh or cultured unpasteurized cream is called raw cream butter. While butter made from pasteurized cream may keep for several months, raw cream butter has a shelf life of roughly ten days.
I'm surprised you have salted butter there. Salted butter started when settlers moved west. They provisioned in St. Louis, and began the months long journey west. They found that by adding salt to butter it lasted much longer without any cooling (didn't have any). To this day, most people here use unsalted butter in the east, and salted butter west of the Mississippi. I just figured that the U.K. and Europe would use unsalted butter.
Whole milk is about 3.5% milkfat. 1% and 2% are semi skimmed, they now have fancier names for skimmed. half and half is half milk and half cream. non dairy creamer is closer to latex paint than to milk.
The best butter is that you make on your own. You can either whip cream until it's butter or fill a jar half full and shake it until it's butter. We used to do this when I was a little kid.
I know a lot of people just bring their own tea bags and request a cup of hot water so they can make their own tea. Yall need to go to the south. And no Texas is not in the south. Texas has its own identity. But the south has a lot of places and foods that I think yall would like
So...is Texas in the Southwest? And what is Texmex...does it refer to the influence of Mexico on food & culture in that area of the US? Greetings from Australia...
@@rebeccasimantov5476 for a while texas was actually its own country. you still kind of get that vibe there. texas was part of the confederacy and i think can be considered southern in that respect and of course geographically, but it doesn't fit in with the stereotypical image of "the south" - in a lot of ways it is way more like the southwest. although texas is huge so it really depends on what part you're in.
In Canada and the United States, half and half almost always refers to a light cream typically used in coffee. (See below.) The name refers to the liquid's content of half milk and half cream. Its milkfat content is 12.5%. It is widely available in the United States, both in individual-serving containers and in bulk. It is also used to make ice cream. Non-fat versions of the product are also available, containing corn syrup and other ingredients. "Half and half" or "Half-and-half" is a mixture of milk and cream, which is often used in coffee. In the United States, half and half is a common liquid product produced by dairy companies in premixed form. It was invented by William A. Boutwell of Boutwell Dairy in Lake Worth Beach, Florida, which distributed the blend regionally between 1927 and 1956. In the United States, half-and-half must contain between 10.5 and 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized. The following optional ingredients may also be used: Emulsifiers Stabilizers Nutritive sweeteners Characterizing flavoring ingredients (with or without coloring) as follows: Fruit and fruit juice (including concentrated fruit and fruit juice). Natural and artificial food flavoring. A milkette, (also referred to as dairy milker, creamette or creamers) is a single serving of milk (2%) or cream (10% and 18%) in 12 millilitres (0.42 imp fl oz; 0.41 US fl oz) or 15 millilitres (0.53 imp fl oz; 0.51 US fl oz) containers used for coffee and tea. The single cup of milk is stored in a sealed (foil cover) plastic cup of milk or cream with long shelf life but must be refrigerated.
Full fat milk is whole milk, 2% is semi-skimmed milk. Half and half is 1:1 ratio of cream and milk. Creamer is a nondairy product to lighten up a cup of coffee.
Cream is milk fat and butter is made from cream. Before homogenization, people poured the cream off the top of the milk and had cream and skim milk separately. Full fat = whole milk, semi-skim = 2%, 1% sometimes available, completely skim = skim milk / fat free. Half and Half is half cream and half milk, more fat than whole milk, but less fat than cream.
You can soften butter straight from the fridge, in the microwave- a matchbox sized piece will need 20 to 30 seconds at 100 watts. Semi skimmed milk in the UK is legally between 1.50% and 1.80%. Whole milk is normally standardised to 3.6% but used to be " straight from the cow % and could be anything from 3.5 to 4.5% unless it was from a Channel Island breed.
If you let fresh milk set for awhile, the cream rises to the top. The cream won't rise if the milk has been homogenized. Butter is beaten cream. Cream is basically the milk fat. When you remove the cream from the milk, the milk becomes "skimmed." Half and Half is half milk and half cream.
Whole milk has 3.5% fat. Then it goes down to 2%. Next is 1%. Then skim milk. Half and half is made of half whole milk and half light cream. It is usually used for coffee and cooking. Creamer is for coffee. It can be flavored or plain. It may or may not be made from dairy. It can also be powdered. Some creamers are made chemically.
Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can keep for six to eight months under normal conditions. Cream may be separated (usually by a centrifugal separator) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". They are also cheaper than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give 3 pounds of butter.[13][14] European butters There are several butters produced in Europe with protected geographical indications; these include: Beurre d'Ardenne, from Belgium Beurre d'Isigny, from France Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France Beurre Rose, from Luxembourg Mantequilla de Soria, from Spain Mantega de l'Alt Urgell i la Cerdanya, from Spain Rucava white butter (Rucavas baltais sviests), from Latvia
Butter is the milkfat separates from milk. You churn (not whip) milk to separate the fat out. You then “skim” the butter off and what remains is skimmed milk. Whipped butter is butter that has been whipped to incorporate air into it.
You were talking about butter being more whipped in America so it makes since it can be refrigerated because it is easy to spread, but we also do use a butter dish
I lived in England for a long time - and I love PGTips! I have been back in the USA for years now - I order PGTips online from ‘The English Tea Store. Cannot live without it!
Butter is different colors because of what the cow eats. Also the US processes butter differently. Make some butter at home. Pour cream in a jar (don't fill to the top - leave about 20% or more space at the top. Shake, shake, shake for a long time until the butterfat separates from the buttermilk.
My friend used to get Red Rose tea in gauze bags (no strings or tags) from a relative in Canada. We slurped it up by the pot full. Always in a pot (after pot after pot) until our heads buzzed.
We have yellow butter and whipped butter, Butter is made from heavy cream. Whip it and get cream, go a litte past the cream stage and you get butter. You can get regular butter, or salted, the regular is a little blahh
Butter is not whipped milk. Butter is a fat with milk. Clarified butter (like for Hollandaise or eating lobster) is melted butter with milk solids removed. Cold butter can be put in the microwave for 10 seconds and it will soften and be spreadable.
The original product was introduced in February 1961, followed by Coffee-mate Lite and Coffee-mate Liquid in 1989. In the US, where the product is manufactured by Nestlé in Glendale, California, the product is available in liquid, liquid concentrate and powdered forms. American Coffee-mate comes in over 25 different flavours, including gingerbread, Parisian almond creme as well as peppermint mocha. Discontinued varieties include Coffee-mate Soy and Coffee-mate Half & Half. In Europe, it is only available in powder form as a coffee creamer in one or two varieties depending on the country with no added flavours. The European version of Coffee-mate is manufactured without the use of hydrogenated fat, which is linked to heart disease.
butter is milk/heavy cream the creamiest thickest part of the milk fat content and you take that liquid and shake or whip it... but only to the point of separating the liquid from the fat... soon this clear white liquid begins to pull away from the fat in the cream and the fat in cream begins to clump together then once all the fat in the cream is clumped together and all the liquid is drawn out of the fat the fat will then gather together into a weird shape in the texture of butter which is a hard fat solid... now when you take that ball of fat and whip it by itself without any cream or liquid it becomes very soft and not hard and it fills with air making it bigger in volume and more of a whipped texture.. that's the type of butter that joel likes and is referring too.. the regular butter is left as a hard solid and not whipped further into an air fluffy texture it is left as a solid block or ball
Yellow colorant can be added to butter to meet ppls preferences so it's not necessarily yellow naturally all the time. But I think when we're talking about natural butter being yellow it depends on the diet of the cows - it's not necessarily more "normal" to be whiter or yellower. I think when you're looking at small producers of butter, maybe they'd feed their cows a diet higher in carotene vs more factory dairies.
Totally agree about the tea in America! The best tea they ever had is now sitting at the bottom of Boston harbour. Also, in some parts of the States when you order tea you have to specify HOT tea or else they automatically bring you iced tea.
2% is skim milk. Full fat is whole milk Half in half is heavy cream and milk(50% of each) Heavy cream is whipping cream...and we have 2 tiers for that. Our butter is mostly GMO so most dont realize the color isnt true. But we do have organic butters...butter is made by whipping the cream...and fyi clotted cream is made from the whipping or heavy cream...
Butter is created by beating heavy cream (double cream) past the “whipped cream” stage, separating the fat solids from the liquid. There are actually two by-products from the process, butter and buttermilk. With milk, whole milk is typically 4% butterfat. I’m not sure how we ended up with both 2% and 1% milk, but indecision comes to mind...LOL. Non-dairy creamer is a low fat substitute for cream and is typically used in coffee. It often comes flavored. My favorite is French vanilla and I put it in lots of things besides coffee.
I absolutely love watching your videos❤️❤️.... I've learnt so much about The UK and more through your videos... They're super interesting and fun...I've binge watched so many...I also remember you saying in a previous video that you get proper Cheese 🧀 in Britain and only like plastic cheese and stuff in America 😅....
The color of the butter is determined by the dirt of the cows and the breed of the cows. Specifically, it’s due to the level of carotene in the milk from which the butter was made.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt and food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat. It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process commonly manipulates the color with food colorings like annatto or carotene.
A Tea-mate variety for whitening tea was also introduced in the UK in a glass jar as well as in other countries in sachets. In the UK the variety was subsequently discontinued owing to poor sales performance. In other locations the product remains available.
The dairy industry has rules for how much fat is contained in each product. Whole milk (full fat) contains 3.5% fat. Reduced fat options are identified by their fat content, 2%, 1%. Skim or skimmed milk contains almost no fat. On the other end of the spectrum, light cream (for lightening coffee or tea) contains at least 30% fat. Half-and-half is half cream / half milk and contains 15% fat. There are also a few other grades of cream, but this pretty much covers the products you'd use for your coffee or tea.
In many English-speaking countries, "white coffee" is used to refer to regular black coffee that has had milk, cream or some other "whitener" added to it, though the term is almost entirely unheard of in the US, where the same beverage might be called "coffee light" in the New York City area, "light coffee", "coffee with milk," or "regular coffee" in New England and New York City.[1] Cream varieties, often called "creamers" in the US, can be made of dairy milk, corn syrup derivatives, soy, or nut products. Sweeteners used include cane sugar or artificial ingredients. White coffee should be distinguished from café au lait, in that white coffee uses chilled or room-temperature milk or other whitener, while café au lait uses heated or steamed milk.
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@Sean Beckerer you don’t have to understand. I didn’t ask you to. I can use any word I want to.
Companies should pay their employees a LIVING WAGE rather than having them RELY ON TIPS to survive! Boycott RUclips for not paying fair wages!!!
I use a Butter crock or butter bell and keep it on the counter. I also make my own butter sometimes.
we have yellow butter in America too. So whomever told you the butter is wrong ... they are wrong. It is basically what JOel is saying when you whip it.
Yeah, I haven't noticed much difference in the butter since I moved from the UK to the US. I think the color change occurs when you don't store the butter in the fridge, which is what is often done in the UK, but really never done in the US.
@@MatthewBrannigan Yes this is true. Room temperature butter turns yellow. I think most people in america don't realize you can safely leave butter at room temperature in a butter dish.
US butter has less butter fat in it than the butter in the UK and rest of Europe
Butter is white because the cattle is fed corn, while yellow butter comes from grass fed, hormone free cattle
brian brady Sorry, most butter in the US is yellow, some darker than others, but yellow is standard. So much was this the case that when margarine was introduced, a little packet of yellow dye was sold with it to be mixed into the white margarine. Dairy farmers used to insist that margarine be sold white so it couldn't be passed off for real butter. The white butter person eluded his r her keeper!
What do you mean by "coffee shop culture?" Cuz ours is like lots of people go in, some immediately leave, but like lots of People grab a coffee, and stay for hours for the free wifi and chill vibe, writing papers and working. Some people meet up with others and just talk forever.
I'm a Brit and I was confused by this also, as know y'all have this "coffee culture" also.
Right...This is Starbucks lol. People sit in a Starbucks and other coffee shops on a laptop or with a friend for hours. I used to study in coffee shops
Love it when you go off on a tangent.
You can find skim milk, 1 or 2 percent milk, whole milk, lactose free milk, and more in the US. The terminology is different. A lot of people use cream in their coffee or half and half. Butter that is whipped and sold in containers is different than butter sold in sticks of 4 (one lb. container) and they even sell Irish Butter here. Actually good tea bags can be found in most grocery stores. Squash is what Americans call yellow squash, green squash (zucchini) and butternut squash.
Also others like Blue Hubbard usually available only in large chunks of the squash as it is a very large squash we always got it at Thanksgiving and Christmas time along with butternut squash
Our milk options seem to be better than the UK. I'm speaking only of cows milk, we have heavy cream, half & half (half cream and half whole milk), whole milk (about 3.5% fat), 2%, 1%, and skim 0.15% or less. Then there are all the non-dairy options. Butter is yellow here.
Many Americans like grass fed butter like Kerrygold butter imported from Ireland. In dairy states, local dairies sell higher grade butters.
I never had butter growing up, only margarine. My dad hated the smell of melted butter.
I only buy Kerrygold when I buy butter.
Love Kerrygold
😋😋😋 💛 Kerrygold. America has both white and yellow butter - you can get both at any grocery store.
Kerrygold convert here too
Butter experiment suggestion: Get some heavy cream and an electric mixer and mix it. You'll see it go through its various stages until it becomes whipped cream, then whipped butter, then butter, which is naturally yellow(ish), like the butter you find in any American supermarket.
Joel's next video !!
No butter isn't whipped milk, it is churned (not whipped) cream, not milk. Grass fed milk is way better than grain fed, like most of the low priced commercial butter in the US, but you can get the better butter here - not in your average cafe though.
Butter that’s white tends to come from grain fed cows which is most of America, yellow butter is the old school grass fed cows, but because all milk has to be pasteurized here no matter what all the yellow tends to come out anyway leaving the white. When Irish butter came here it was better as the pasteurization process is slower than the American standard which is fast and very hot while European butter pasteurization tends to be a low heat over a long time leaving much of the color and fat.
Most butter bought in a supermarket is yellow. Maybe white butter is some sort of craft or artisanal butter, but certainly not what most people buy with weekly grocery shopping. It's yellow.
The color of butter depends on the cattle feed. In the summer when the cows eat more green grass and things, the butter will have a richer more yellow color. In the winter when cows are eating more hay and other stored feed, it will be more pale in color.
Yep, and a lot of dairys will add color into grain fed butter in order to make it look more "normal".
Best sentence in this whole video
*"If you wanna lick butter, you lick butter, it's fine"*
I'm going to live my life by these words
LMAO
Life is just too short not to.
If you like tea in the US, you just get used to making it at home. The “tea” at restaurants is just Lipton or of equivalent quality
Yes truth! I have excellent teas at home, but when I go to a restaurant... ugh! Oh and ice tea is a whole another thing! I just moved from California to Georgia. People think I am MAD (crazy) cause I don't want sweet tea. I like it unsweetened!
Yep. Try asking what kind of tea they have a most restaurants in the South and you get funny looks. They mostly just offer iced sweet tea which is so sweet it will make your teeth hurt. I like hot green tea though and you can get that at a most Asian restaurants at least.
@@lemontart1883 Omg, yes. I love ordering tea in Asian restaurants. Genmaicha(toasted rice) is my fav!
@@alistairt7544 I like that kind too!
And instead of brewing it properly they bring you the bag with a little stainless steel pot of lukewarm water.
May I suggest that you find an American living in the UK to join you for all of these comparisons. It would really be a big help and remove the guesswork.
I volunteer!
There is both whipped butter (white) and (yellow) butter 🧈 it also comes in a tub (yellow butter) 🧈
I love this video, the tangents are amazing. You should just do a video of you talking about memories and stories.
That would be really nice! I would love to hear stories about when they were in school together and some of their first experiences making videos.
@@maryannebrown2385 yeah that would be really cool
Whole milk is full fat, 2% is semi skimmed (I think) and skimmed is skim milk. Half and half is half heavy cream half whole milk in equal parts.
2% milk is the milk fat is 2 percent of the total weight of the milk.
There are regional differences - here in CA "skim" is called "nonfat", and 2% is called "low-fat" in some places.
Skim or skimmed milk is non fat milk
My parents only ever bought skim milk when I was growing up. It’s what I’m used, but I don’t even drink dairy milk anymore. Anxiety issues, which have gotten worse this past year, have majority affected my digestion. I can’t eat or drink a lot of things without feeling sick, particularly dairy.
@Sean Beckerer And 0%.
Half and half is half milk cream and half whole fat milk.
@Jenny Shullequal parts milk cream and whole milk
So strange they don’t know this LOL ...so basic
@@adrianaragon3493 I don't think what we call half and half is a product sold in the UK. Their dairy products are a bit different. For example they have single cream and double cream. I'm still trying to figure out the equivalents. I think double cream is similar to the American version of heavy whipping cream, but I think double cream may actually have more milk fat.
Coffee shop culture is def out there in the States. I live in a small town in Ohio and there's a wonderful coffee shop with a very "traditional" coffee shop feel. I'll be there for HOURS catching up with friends
Recommend, please!
My cousin was in America for university and he legit bought so many biscuits and tea bags. When he arrived back for different occasions you should’ve seen how excited he was 😂
I can relate on his excitement
Me too. Except I am always excited to return to America.
I’m Sure it’s just foods that are familiar with.
I love watching you guys, but sometimes you both make me want to yell at the screen! We have the same milk lol, just different names for these things.
Creamer goes in your coffee. Half and half can also go into your coffee, but I wouldn’t drink it by itself. Whole milk is full fat, 2% is half-skimmed, and skimmed is skimmed. We do have your equivalents.
there is a difference in what is considered ancient in America versus England !!! American situation: The old part of the building was built in 1831 and the new part was built in 1985. However, the British version goes like this: the old part of the building was built in 1387 and the new part was built in 1742
One time, my parents went to England, rented a car, and were driving through some small town somewhere. My father was driving over a narrow Stone bridge and blew out a tire and smashed into the wall. He destroyed the new bridge. Built in 1180 A.D.. They were very upset at him.
European butter is often fermented, given it a tangy, slightly sour taste. These butters are often richer (more butterfat), making it ideal for baking since it melts quicker. American butter is monitored and regulated by the USDA, which states that a butter must contain at least 80 percent butterfat to make the cut. But we have several European brands here...Kerry Gold Irish butter is very popular here....Joel since your family has a home in Florida you should be familiar with Publix food stores they have a British section...
Florida is still on the east coast. Wisconsin is the dairy state, although California has many dairies. My father grew up on a dairy in the central valley, we still have family there. A lot of the kids that I went to school with lived on dairies. Several kids raised cattle for beef on the side as kids. That way they could buy a new car when they were in highschool. Lots of muscle cars then, in the 60s, were in the highschools.
4 hours of tea is what we call high tea. You can still find it at places though it's not as common as it used to be.
When whole milk is left to sit non- homogenized, it will separate into cream and skim milk. Half and half is half cream and half whole milk. In short, cream and half and half are fatter versions of whole milk that one normally adds to coffee to adjust the texture of the coffee without watering it down too much.
Great video Joel and Lia!!! 👍 Lia if you ever come to Australia we have tea readily and widely available you can go into any cafe and they will have tea! Also our butter is yellow!
Winner winner
You’re right Lia!!!!! Most places in the US serve weak tea bags. I usually buy Tetley British Blend tea or Twinings and travel with it! I just ask them for whatever size tea I want but I always tell them , “But I have my own tea bag!” And I smile and giggle a little! 😉 I’ve never had a problem. But I always ask if I can put it in the cup before they fill it with the boiling water! Nothing worse than adding the tea bag after. It’s not the same! 😁
Katie Scoot I am exactly the same.I go on a cruise,take a ziploc bag full of tea bags,then keep them in my bag.(ps I buy my Tetley British Blend online at Walmart,much cheaper than anywhere else)
I bring my own tea bags to work everyday and get my hot water from Starbucks whenever I want. It is literally a few feet away my break room (Starbucks is everywhere here).
Oh dear! Well la dee dah dee dah dee!!
In the US, half and half is a mixture of milk and cream. It has between 10.5 and 18% fat.
Whole milk (full fat milk in the UK) has 3.25% fat; some dairies used to sell 3.5% fat milk for a richer taste.
Reduced fat milk (semi-skimmed milk in the UK) has 2% fat.
Low fat milk has 1% fat.
Non-fat or Skim milk has < 0.3% fat (usually
In the US, restaurants used to serve a brand of tea called “Dinemor”. I would say it was called that because once you drink it you would dine more to get the taste out of your mouth.
When americans try british tea
Omg the licking butter convo was hilarious! 😂 🤣
We also have a number of vegan milks. Almond, soy, flax, and coconut. Then there's flavored milks. Not just chocolate and strawberry, but the vegan milk has vanilla and sweetened.
brits have vegan milks too
I actually put oat milk in my tea/coffee because Lia said it was good. :P
You can make butter in a food processor by just letting the processor run for a while with cream in it.
Hi there! As someone who has made homemade butter before, butter is naturally a white/off white color. Salting butter and oxidation can change the color to a yellowish tinge.
We have squash and butternut however butternut is usually more seasonal. We make squash bread and brownies at home all the time.
We have like a billion different water flavorings/additives. I'm guessing you'd be able to find something. lol
I ask my guests beforehand if they have any foods they dislike or have dietary needs.
As an American, I struggle to get proper tea at cafes, etc. It’s hard to even get a cup of trully hot water to go with the tea!!
Oh, yes! I often get a Lipton Tera bag in a cup with a jug of luke-warm water on the side.
@@karenschafer2827 Exactly! Or some no name brand 👀of tea dust!
The color of butter changes with the seasons depending on what the cows eat throughout the year. Perhaps y’all’s seasons aren’t as harsh as ours so there wouldn’t be much variation?
& if y’all go to local bakeries in the USA, they usually have the kinds of things y’all prepare with tea, all baked fresh daily. Many bakeries have tables for you to sit at, just don’t expect wait service there.. not the sort of thing most Americans do but my family always appreciated.
Half and half is like light cream as opposed to double cream which is our whipping cream.
You two are precious. Thank you. I have an issue with spreading too much butter, especially whipped butter, on everything. You two should go to a dairy and get 20 minute old fresh butter. It will change your life. 😁 😍
The milk here is whole, 2%, 1% and skim. Those other things you mentioned like half and half is a creamer product and not milk, known as half cream in the UK.
There is literally 200 types of butter here 🇺🇸 Although We grew up on Irish butter KERRYGOLD both salted and unsalted. We also had a tub of whipped butter And a tub of margarine... Which of course is a combination of real butter and vegetable oil. ....we have OPTIONS ..lol
The yellow of butter is added in, started in the early 1900s. Butter is made from the cream that floats on raw milk. The milk is squeezed or pressed from the solids, which becomes butter. You can add salt, sugar, coloring etc. Margarine is made different. Tends to be more yellow.
Butter isn’t whipped, it is churned.
I’m American and I drink a lot of tea, ever since I was a teenager. Like often, and LOT of different kinds from all different cultures (and I have a kettle), but not Southern sweet tea anymore (way too sweet). I was never a big coffee drinker, but I don’t drink coffee at all anymore because it upsets my stomach. I’m a little weird though. I’m an Army Brat and I’ve lived in a lot of parts of America and Germany. Where I live now, near Seattle coffee rules all. It’s the birthplace of Starbucks and you can’t throw a stone without hitting an expresso stand or coffeehouse.
I've heard that the coffee culture is huge in Seattle...and also that it rains there for about 300 days of the year!
@@rebeccasimantov5476 It doesn’t rain nearly that much, at least not all day long. You get a lot of days where it will rain in the morning, but the rain will stop by midday. It stays cloudy most of the time though. There are few sunny days, and lots of pale people. Lol. The environment is very green and beautiful.
Lia, I've not had it before but I am aware that the Texas State Fair has batter dipped, deep fried butter on a stick. 🤦♀️
Yellow butter... all the time. Whole milk 2% (prob half skim), skim. Half and half is creamy and will be used in soups and heavy sauces.
Most of the time the color of butter varies based on the cow breed and their diet that the milk for the butter came from, although sometimes coloring is added to make it yellow. So, you do get varying colors in the US, but I mostly see pale yellow or white butter unless I’m eating something like Kerry Gold butter imported from Ireland.
Half and half is half cream half milk.
Butter is different color depending on the milk used to make the butter itself.
You guys are so cute. You can tell y'all have been friends because there are so many little things that y'all laugh about.
I live in L.A. and I miss those cool coffee houses from the early-mid 90’s. Getting a cappuccino in a cup the size of your head while lounging on a velvet couch or sitting in a wingback chair. Funky decor with local artists work for sale on the walls.
Starbucks took over a lot of them, but there are still a LOT of places like that in Seattle-Tacoma area. Or there were until this damn pandemic. A lot of independent owned café have been going out of business in 2020. A lot of places in general really, even big chains. Starbucks will be fine though. There is one in literally every grocery store here 🙄 (I work in a grocery store and I like the people that work at the Starbucks about thirty feet away from me though, yeah we real close)
Sounds just like a scene from Friends! They stopped using the fat wide mugs and just give you the tall white mugs now.
It's Chezibelle The one we frequented was called Insomnia and had a David Lynch style look to it. The bathroom walls were blood red.
The worst is when they bring you a tea bag on the side of a tepid pot or cup of water. In Canada milk/cream comes based on fat as 0% (skim), 1%, 2%, 3.25.% (whole milk), 5% (light cream), 10% (half and half cream), 18% (whole cream), 35% (whipping cream).
The most lovely couple ever. Truly enjoying your videos . Keep going You're doing great mates!! @joel&lia
Emily Blunt's character in "The Devil Wears Prada" said she filled up on two grapes.
I am an American. I can tolerate tea but I don’t like it that much. I drink coffee with a little bit of milk but I refuse to pay big bucks for a cup of flavored coffee for Starbucks.
I bought my first latte from Dunkin Donuts last week because it had oat milk in it and i wanted to try it. $5 later it tasted fine, but realized it was regular coffee and i only drink decaf. I was running around like chicken with it's head cut off
Try Trader Joe's Irish breakfast tea. it is just life changing.
I’m going to have to try this
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient, since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored.
Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator. Butter made from fresh or cultured unpasteurized cream is called raw cream butter. While butter made from pasteurized cream may keep for several months, raw cream butter has a shelf life of roughly ten days.
I'm surprised you have salted butter there. Salted butter started when settlers moved west. They provisioned in St. Louis, and began the months long journey west. They found that by adding salt to butter it lasted much longer without any cooling (didn't have any). To this day, most people here use unsalted butter in the east, and salted butter west of the Mississippi. I just figured that the U.K. and Europe would use unsalted butter.
Both salted and unsalted butter is available in most shops in the UK.
In Canada we call whole milk “homo milk”. No kidding.
Why is this even a comment!
Like Joel?
😀😃😄😁😆😅🤣😂😜🤪🥸🤓😎
It’s short for homogenized.
When I was a kid (1950s), I saw "Homo Milk" on the cartons in the US.
We have "cotton candy" grapes here in the States this year.
theyre amazing
Oregon has them every single year.
Whole milk is about 3.5% milkfat. 1% and 2% are semi skimmed, they now have fancier names for skimmed. half and half is half milk and half cream. non dairy creamer is closer to latex paint than to milk.
Butter is made from the cream that comes to the top after milking the cow and is churned until it's butter.
And we call it buttermilk.
@@paulebailey buttermilk comes before butter.
I have a tea room in my house. We have a tea kettle and imported tea.
The best butter is that you make on your own. You can either whip cream until it's butter or fill a jar half full and shake it until it's butter. We used to do this when I was a little kid.
I know a lot of people just bring their own tea bags and request a cup of hot water so they can make their own tea.
Yall need to go to the south. And no Texas is not in the south. Texas has its own identity. But the south has a lot of places and foods that I think yall would like
I agree. I would love to hear their impressions of some very Southern towns and cities!
So...is Texas in the Southwest?
And what is Texmex...does it refer to the influence of Mexico on food & culture in that area of the US?
Greetings from Australia...
@@rebeccasimantov5476 for a while texas was actually its own country. you still kind of get that vibe there. texas was part of the confederacy and i think can be considered southern in that respect and of course geographically, but it doesn't fit in with the stereotypical image of "the south" - in a lot of ways it is way more like the southwest. although texas is huge so it really depends on what part you're in.
In Canada and the United States, half and half almost always refers to a light cream typically used in coffee. (See below.) The name refers to the liquid's content of half milk and half cream. Its milkfat content is 12.5%. It is widely available in the United States, both in individual-serving containers and in bulk. It is also used to make ice cream. Non-fat versions of the product are also available, containing corn syrup and other ingredients.
"Half and half" or "Half-and-half" is a mixture of milk and cream, which is often used in coffee. In the United States, half and half is a common liquid product produced by dairy companies in premixed form. It was invented by William A. Boutwell of Boutwell Dairy in Lake Worth Beach, Florida, which distributed the blend regionally between 1927 and 1956.
In the United States, half-and-half must contain between 10.5 and 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized.
The following optional ingredients may also be used:
Emulsifiers
Stabilizers
Nutritive sweeteners
Characterizing flavoring ingredients (with or without coloring) as follows:
Fruit and fruit juice (including concentrated fruit and fruit juice).
Natural and artificial food flavoring.
A milkette, (also referred to as dairy milker, creamette or creamers) is a single serving of milk (2%) or cream (10% and 18%) in 12 millilitres (0.42 imp fl oz; 0.41 US fl oz) or 15 millilitres (0.53 imp fl oz; 0.51 US fl oz) containers used for coffee and tea.
The single cup of milk is stored in a sealed (foil cover) plastic cup of milk or cream with long shelf life but must be refrigerated.
Full fat milk is whole milk, 2% is semi-skimmed milk. Half and half is 1:1 ratio of cream and milk. Creamer is a nondairy product to lighten up a cup of coffee.
Cream is milk fat and butter is made from cream. Before homogenization, people poured the cream off the top of the milk and had cream and skim milk separately. Full fat = whole milk, semi-skim = 2%, 1% sometimes available, completely skim = skim milk / fat free. Half and Half is half cream and half milk, more fat than whole milk, but less fat than cream.
I came to the channel for the accent videos....and stayed for more Joel :-)
You can soften butter straight from the fridge, in the microwave- a matchbox sized piece will need 20 to 30 seconds at 100 watts. Semi skimmed milk in the UK is legally between 1.50% and 1.80%. Whole milk is normally standardised to 3.6% but used to be " straight from the cow % and could be anything from 3.5 to 4.5% unless it was from a Channel Island breed.
If you let fresh milk set for awhile, the cream rises to the top. The cream won't rise if the milk has been homogenized. Butter is beaten cream. Cream is basically the milk fat. When you remove the cream from the milk, the milk becomes "skimmed."
Half and Half is half milk and half cream.
Whole milk has 3.5% fat. Then it goes down to 2%. Next is 1%. Then skim milk. Half and half is made of half whole milk and half light cream. It is usually used for coffee and cooking. Creamer is for coffee. It can be flavored or plain. It may or may not be made from dairy. It can also be powdered. Some creamers are made chemically.
Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.
Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can keep for six to eight months under normal conditions.
Cream may be separated (usually by a centrifugal separator) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". They are also cheaper than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give 3 pounds of butter.[13][14]
European butters
There are several butters produced in Europe with protected geographical indications; these include:
Beurre d'Ardenne, from Belgium
Beurre d'Isigny, from France
Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France
Beurre Rose, from Luxembourg
Mantequilla de Soria, from Spain
Mantega de l'Alt Urgell i la Cerdanya, from Spain
Rucava white butter (Rucavas baltais sviests), from Latvia
Butter is the milkfat separates from milk. You churn (not whip) milk to separate the fat out. You then “skim” the butter off and what remains is skimmed milk.
Whipped butter is butter that has been whipped to incorporate air into it.
You were talking about butter being more whipped in America so it makes since it can be refrigerated because it is easy to spread, but we also do use a butter dish
I lived in England for a long time - and I love PGTips! I have been back in the USA for years now - I order PGTips online from ‘The English Tea Store. Cannot live without it!
You can just go to stater brother grossery store they have them
Butter is different colors because of what the cow eats. Also the US processes butter differently. Make some butter at home. Pour cream in a jar (don't fill to the top - leave about 20% or more space at the top. Shake, shake, shake for a long time until the butterfat separates from the buttermilk.
My friend used to get Red Rose tea in gauze bags (no strings or tags) from a relative in Canada. We slurped it up by the pot full. Always in a pot (after pot after pot) until our heads buzzed.
I have found that Aldi's Benner brand tea is not as bitter as Lipton's.
The Brenner Jasmine tea is really good
Butter is churned not whipped, and the butter becomes white once it’s refrigerated if it’s left out or turns yellow
We have yellow butter and whipped butter, Butter is made from heavy cream. Whip it and get cream, go a litte past the cream stage and you get butter. You can get regular butter, or salted, the regular is a little blahh
Butter is not whipped milk. Butter is a fat with milk. Clarified butter (like for Hollandaise or eating lobster) is melted butter with milk solids removed.
Cold butter can be put in the microwave for 10 seconds and it will soften and be spreadable.
I made smoothies with butternut squash, kobocha squash, and pumpkin.
Lia I too get lost easily when coming out elevators in hotels and especially at a doctors office trying to make it back to the waiting room.
The original product was introduced in February 1961, followed by Coffee-mate Lite and Coffee-mate Liquid in 1989.
In the US, where the product is manufactured by Nestlé in Glendale, California, the product is available in liquid, liquid concentrate and powdered forms. American Coffee-mate comes in over 25 different flavours, including gingerbread, Parisian almond creme as well as peppermint mocha. Discontinued varieties include Coffee-mate Soy and Coffee-mate Half & Half.
In Europe, it is only available in powder form as a coffee creamer in one or two varieties depending on the country with no added flavours. The European version of Coffee-mate is manufactured without the use of hydrogenated fat, which is linked to heart disease.
Such elegance, beauty and nobility is old English architecture. Where I live there’s not a lot of cool old buildings.
butter is milk/heavy cream the creamiest thickest part of the milk fat content and you take that liquid and shake or whip it... but only to the point of separating the liquid from the fat... soon this clear white liquid begins to pull away from the fat in the cream and the fat in cream begins to clump together then once all the fat in the cream is clumped together and all the liquid is drawn out of the fat the fat will then gather together into a weird shape in the texture of butter which is a hard fat solid... now when you take that ball of fat and whip it by itself without any cream or liquid it becomes very soft and not hard and it fills with air making it bigger in volume and more of a whipped texture.. that's the type of butter that joel likes and is referring too.. the regular butter is left as a hard solid and not whipped further into an air fluffy texture it is left as a solid block or ball
Thanks for all the videos lately! Definitely something to look forward to ☺️☺️🧡
Yellow colorant can be added to butter to meet ppls preferences so it's not necessarily yellow naturally all the time. But I think when we're talking about natural butter being yellow it depends on the diet of the cows - it's not necessarily more "normal" to be whiter or yellower. I think when you're looking at small producers of butter, maybe they'd feed their cows a diet higher in carotene vs more factory dairies.
Totally agree about the tea in America! The best tea they ever had is now sitting at the bottom of Boston harbour. Also, in some parts of the States when you order tea you have to specify HOT tea or else they automatically bring you iced tea.
2% is skim milk.
Full fat is whole milk
Half in half is heavy cream and milk(50% of each)
Heavy cream is whipping cream...and we have 2 tiers for that.
Our butter is mostly GMO so most dont realize the color isnt true. But we do have organic butters...butter is made by whipping the cream...and fyi clotted cream is made from the whipping or heavy cream...
Butter is created by beating heavy cream (double cream) past the “whipped cream” stage, separating the fat solids from the liquid. There are actually two by-products from the process, butter and buttermilk. With milk, whole milk is typically 4% butterfat. I’m not sure how we ended up with both 2% and 1% milk, but indecision comes to mind...LOL. Non-dairy creamer is a low fat substitute for cream and is typically used in coffee. It often comes flavored. My favorite is French vanilla and I put it in lots of things besides coffee.
I absolutely love watching your videos❤️❤️.... I've learnt so much about The UK and more through your videos... They're super interesting and fun...I've binge watched so many...I also remember you saying in a previous video that you get proper Cheese 🧀 in Britain and only like plastic cheese and stuff in America 😅....
The color of the butter is determined by the dirt of the cows and the breed of the cows. Specifically, it’s due to the level of carotene in the milk from which the butter was made.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt and food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.
It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process commonly manipulates the color with food colorings like annatto or carotene.
A Tea-mate variety for whitening tea was also introduced in the UK in a glass jar as well as in other countries in sachets. In the UK the variety was subsequently discontinued owing to poor sales performance. In other locations the product remains available.
The dairy industry has rules for how much fat is contained in each product. Whole milk (full fat) contains 3.5% fat. Reduced fat options are identified by their fat content, 2%, 1%. Skim or skimmed milk contains almost no fat. On the other end of the spectrum, light cream (for lightening coffee or tea) contains at least 30% fat. Half-and-half is half cream / half milk and contains 15% fat. There are also a few other grades of cream, but this pretty much covers the products you'd use for your coffee or tea.
In many English-speaking countries, "white coffee" is used to refer to regular black coffee that has had milk, cream or some other "whitener" added to it, though the term is almost entirely unheard of in the US, where the same beverage might be called "coffee light" in the New York City area, "light coffee", "coffee with milk," or "regular coffee" in New England and New York City.[1] Cream varieties, often called "creamers" in the US, can be made of dairy milk, corn syrup derivatives, soy, or nut products. Sweeteners used include cane sugar or artificial ingredients.
White coffee should be distinguished from café au lait, in that white coffee uses chilled or room-temperature milk or other whitener, while café au lait uses heated or steamed milk.