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
@@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.
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.
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.
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.
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.
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.
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 😂
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.
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.
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.
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
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, 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.
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!
There are Native American sites that are thousands of years old so there is a lot of culture but I think many Europeans just view the US as a remnant of the British empire or Europe and completely ignore the natives that’s have always been here and the Africans who have been here just as long as Europeans all of whom were a part of the birth of America and American culture(a)... js
yes their are native American sites however in the UK we have many more than in America it's not that their isn't history just less like their are thousands of churches cathedrals houses pups etc from many eras of time
@@BenDBeast yea, that’s what I mean. The hallmarks of culture for Europeans are usually based on European standards. For example the oldest mummies in the world are in South America and there are more than 2000 pyramids in the americas, however from a European perspective somehow its Europe that has more culture because it only recognized the United States for the accomplishments and the history of the ppl of European descent in this land and disregards the history of other ppl. It’s a cultural arrogance that I see running through much of “western” culture where the contributions of others aren’t acknowledged, just the European expression of the culmination of multiple discoveries made by multiple people groups that ultimately serve all of humanity but European credit themselves for it all lol. There no major religion, science or mathematics that originates from Europe. Math and science were introduced to Europe from North Africa and the Middle East Millenia ago by Egyptian, the Greek clearly acknowledged this and European culture flourished from this knowledge. Civilization was reintroduced to Europe again after the fall of Rome by North African Muslims during the dark ages which brought about the renaissance in Europe. And yet somehow when you speak to ppl of European descent they genuinely believe it was their ancestors and culture that civilized the world. Meanwhile the rest of the world and humanity are giving Europe the side eye. It’s sooooo arrogant
@@tylineburgos8879 I'm not saying that there aren't old things in the Americas what I'm saying is in most European countries you can walk down a street and see buildings from multiple eras of time in America you have to go to specific sites to see ancient structures
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 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.
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.
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).
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
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.
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’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.
Your butter in the U.K. is yellow because the cows eat grass instead of hay. Cream is made from taking the milk and letting the cream rise to the top. Then it’s whipped past the whipped cream stage. Funny, I’m a baker and I like to use the Irish or European butter because it tastes better.
@@jaycobellis5837 a cow walking around in a field eating grass gets a lot more chlorophyll from it than a cow that is fed dried grasses. That’s why some butter is more yellow than others.
@@rhondacrosswhite8048 all dairy cows are fed hay and other forage a modern lactating dairy cow can not survive on only pastures, producing up 10 gallons of milk a day the cow would would loose weight an possible die.a modern dairy cow consuming grass alone would be equivalent to a marathon runner or Olympic athlete consuming only lettues with a few sprigs of broccoli
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.
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.
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
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.
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 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 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. 😁 😍
No whipped butter in the USA, is usually sold in plastic tubs. I’ve lived in the USA my whole life and have never seen butter sold in a can. Joel, I think that you might be referring to spray cans of whipped cream. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or Crème chantilly (pronounced [kʁɛm ʃɑ̃tiji]). Cream used for whipping cream has a high butterfat content-typically 30%-36%-as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Cream is usually mechanically whipped with a whisk, an electric hand mixer, or a food processor. Results are best when the equipment and ingredients are cold.[4] The bubbles in the mechanically whipped cream immediately start to pop, and the whipped cream begins to liquefy. Thus mechanically whipped cream has a useful lifetime of one to two hours. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites. Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.
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.
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.
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.
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'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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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
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
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.
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.
American dairy for Brits: whole milk= full fat; 2%= semi-skimmed; 0% (skim)= skimmed. We also have 1% which is in between semi-skimmed and skimmed. The percentage is the percent by volume of fat contained in the milk. Half and Half is half milk and half cream and it’s the kind of thing you’d put in your coffee. Whipping cream= single cream and heavy cream= double cream. Non-dairy creamer is usually a powder and people put it in their coffee as a milk or cream replacement. I think it’s pretty vile and it’s mostly made of oil, starch, and sugar.
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 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
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.
We just have TWO semi-skimmed (1% and 2 %). You have one. Yes you can get whipped butter, but most people have normal sticks of yellow butter - like Irish butter. British streets - old buildings - culture? Go to Boston.
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
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.
Another comment: butter is churned cream. One churns cream ( beats it with a paddle) causing the milk fat to separate completely from the water in the cream. You can’t churn whole mild because it doesn’t have enough milk fat to separate correctly. Regular butter in the US is white because our cows eat feed (mainly corn) as opposed to grass. The off white color of butter in England comes from the grass the cows are eating. In other words, your butter is yellow because it is natural as opposed to American practice.
Half and half is a coffee creamer.We have flavored coffee creamers just for coffee. It's not milk for like cereal! We have whole milk,2%,1%and skim milk
We have Whole Milk (full fat) 2% (semi) 1% (semi, but less fat that 2%), Non-fat milk. 1/2 and 1/2 is have half heavy cream and half whole milk and is used as a coffee creamer or to cook with. Also Heavy Whipping Cream used to make whipped cream. Creamer is for coffee, most of the non-dairy cream is flavored.
Yeah I've lived in the US for 7 years now. I was born and raised in the UK. And I totally agree on the tea struggle here in America. Going out to a cafe and ordering a nice cup of tea is a struggle for sure. It's probably best to do it home and ordering British tea bags from amazon because lipton is ew. Plus I just don't understand why most American households don't have an electric kettle. It's so much faster. Some do but most don't
2 percent is semi skimmed, whole milk is full fat, skim is full skim. Butter is whipped cream not milk and we stopped adding dyes. And here's a hard butter "hack". Pour boiling water into a glass pour it out and up end the warm glass over the cold hard butter for 1 minute. Butter is softened. Or take the hard cold stick of butter and using a cheese grater, grate the butter. The shavings are instantly spreadable.And Lia....I dislike coffee and I am all about Earl Grey so since I know how hard it can be here I prepare. I own an electric Kettle.( yes you can buy them here) and I always have some of my favorite brand of Earl Grey tea bags in my purse. You can always get boiling water.
Coffee-mate is a coffee whitener lactose-free creamer manufactured by Nestlé, available in powdered, liquid and concentrated liquid forms. It was introduced in 1961 by Carnation. Coffee-mate Original is mostly made up of three ingredients: corn syrup solids, hydrogenated vegetable oil, and sodium caseinate. Sodium caseinate, a form of casein, is a milk derivative; however, this is a required ingredient in non-dairy creamers, which are considered non-dairy due to the lack of lactose. This makes Coffee-Mate non-vegan (but still vegetarian), due to the sodium caseinate being derived from milk. Coffee-mate Original also contains small amounts of dipotassium phosphate, to prevent coagulation; mono- and diglycerides, used as an emulsifier; sodium aluminosilicate, an anticaking agent; artificial flavor; and annatto color.
The more yellow, the more milk fat from the CREAM skimmed off the cow’s milk. Sometimes they add salt, sometimes not. You can take cream and put in a tightly lidded jar and just shake the heck out of it and it will, become butter.
*If you'd like to tip us and help support the running of our channel (but please don't feel obliged):* www.ko-fi.com/joelandlia
@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.
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.
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.
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.
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.
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.
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.
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 !!
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.
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.
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.
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.
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%.
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 both whipped butter (white) and (yellow) butter 🧈 it also comes in a tub (yellow butter) 🧈
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!
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.
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!
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, 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
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
There are Native American sites that are thousands of years old so there is a lot of culture but I think many Europeans just view the US as a remnant of the British empire or Europe and completely ignore the natives that’s have always been here and the Africans who have been here just as long as Europeans all of whom were a part of the birth of America and American culture(a)... js
yes their are native American sites however in the UK we have many more than in America it's not that their isn't history just less like their are thousands of churches cathedrals houses pups etc from many eras of time
I like caves.
@Rosie ! I’m not saying it isn’t what I’m saying is their is less architectural history
@@BenDBeast yea, that’s what I mean. The hallmarks of culture for Europeans are usually based on European standards. For example the oldest mummies in the world are in South America and there are more than 2000 pyramids in the americas, however from a European perspective somehow its Europe that has more culture because it only recognized the United States for the accomplishments and the history of the ppl of European descent in this land and disregards the history of other ppl. It’s a cultural arrogance that I see running through much of “western” culture where the contributions of others aren’t acknowledged, just the European expression of the culmination of multiple discoveries made by multiple people groups that ultimately serve all of humanity but European credit themselves for it all lol. There no major religion, science or mathematics that originates from Europe. Math and science were introduced to Europe from North Africa and the Middle East Millenia ago by Egyptian, the Greek clearly acknowledged this and European culture flourished from this knowledge. Civilization was reintroduced to Europe again after the fall of Rome by North African Muslims during the dark ages which brought about the renaissance in Europe. And yet somehow when you speak to ppl of European descent they genuinely believe it was their ancestors and culture that civilized the world. Meanwhile the rest of the world and humanity are giving Europe the side eye. It’s sooooo arrogant
@@tylineburgos8879 I'm not saying that there aren't old things in the Americas what I'm saying is in most European countries you can walk down a street and see buildings from multiple eras of time in America you have to go to specific sites to see ancient structures
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 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
Emily Blunt's character in "The Devil Wears Prada" said she filled up on two grapes.
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.
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).
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
Try Trader Joe's Irish breakfast tea. it is just life changing.
I’m going to have to try this
I have found that Aldi's Benner brand tea is not as bitter as Lipton's.
The Brenner Jasmine tea is really good
Half and half is half cream half milk.
Butter is different color depending on the milk used to make the butter itself.
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.
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’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.
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.
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.
Your butter in the U.K. is yellow because the cows eat grass instead of hay. Cream is made from taking the milk and letting the cream rise to the top. Then it’s whipped past the whipped cream stage. Funny, I’m a baker and I like to use the Irish or European butter because it tastes better.
Do you even know what hay is its cut grass the same thing used in every country on earth
@@jaycobellis5837 Cropping grass in the field is adifferent than being fed hay-
@@rhondacrosswhite8048 are you trying to talk about silage cuz I don't think you know what you're talking about
@@jaycobellis5837 a cow walking around in a field eating grass gets a lot more chlorophyll from it than a cow that is fed dried grasses. That’s why some butter is more yellow than others.
@@rhondacrosswhite8048 all dairy cows are fed hay and other forage a modern lactating dairy cow can not survive on only pastures, producing up 10 gallons of milk a day the cow would would loose weight an possible die.a modern dairy cow consuming grass alone would be equivalent to a marathon runner or Olympic athlete consuming only lettues with a few sprigs of broccoli
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.
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.
Butter is not whipped milk. Butter is made from the fat that is separated from the milk.
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.
We have squash and butternut however butternut is usually more seasonal. We make squash bread and brownies at home all the time.
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
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.
The most lovely couple ever. Truly enjoying your videos . Keep going You're doing great mates!! @joel&lia
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 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
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. 😁 😍
No whipped butter in the USA, is usually sold in plastic tubs. I’ve lived in the USA my whole life and have never seen butter sold in a can. Joel, I think that you might be referring to spray cans of whipped cream.
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or Crème chantilly (pronounced [kʁɛm ʃɑ̃tiji]).
Cream used for whipping cream has a high butterfat content-typically 30%-36%-as fat globules contribute to forming stable air bubbles.
During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.
Cream is usually mechanically whipped with a whisk, an electric hand mixer, or a food processor. Results are best when the equipment and ingredients are cold.[4] The bubbles in the mechanically whipped cream immediately start to pop, and the whipped cream begins to liquefy. Thus mechanically whipped cream has a useful lifetime of one to two hours. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites. Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.
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.
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.
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.
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'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.
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.
Butter is churned not whipped, and the butter becomes white once it’s refrigerated if it’s left out or turns yellow
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.
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
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.
I came to the channel for the accent videos....and stayed for more Joel :-)
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.
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.
Oh my Goodness! I Completely LOVE you two! Absolutely brilliant! 🤣 💖
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.
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.
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.
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
Such elegance, beauty and nobility is old English architecture. Where I live there’s not a lot of cool old buildings.
I have a tea room in my house. We have a tea kettle and imported tea.
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
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.
Milk options- whole milk is what you call ful fat. Then we have 2%fat, 1% fat, skim. Half and half is 1/2 whole milk and 1/2 heavy whipping cream.
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.
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.
American dairy for Brits: whole milk= full fat; 2%= semi-skimmed; 0% (skim)= skimmed. We also have 1% which is in between semi-skimmed and skimmed. The percentage is the percent by volume of fat contained in the milk. Half and Half is half milk and half cream and it’s the kind of thing you’d put in your coffee. Whipping cream= single cream and heavy cream= double cream. Non-dairy creamer is usually a powder and people put it in their coffee as a milk or cream replacement. I think it’s pretty vile and it’s mostly made of oil, starch, and sugar.
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 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
☆Half & half = 1/2 cream + 1/2 full fat milk.
☆Full fat milk = whole milk.
☆Nondairy creamer = a flavored chemical concoction for coffee.
☆Half fat milk = 2% (fat) milk.
☆Skimmed milk = 1% (fat) milk or AKA fat-free milk. Tastes like water.
Natural butter is white. It’s made from milk. Color is added to make butter yellow. Try churning cream, it will be white.
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.
Lia so sorry about your tea. Enjoyed the video very much. Really liked when you guys went off on a tangent. It was very entertaining.
We just have TWO semi-skimmed (1% and 2 %). You have one.
Yes you can get whipped butter, but most people have normal sticks of yellow butter - like Irish butter.
British streets - old buildings - culture? Go to Boston.
I made smoothies with butternut squash, kobocha squash, and pumpkin.
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
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.
Thanks for all the videos lately! Definitely something to look forward to ☺️☺️🧡
The milk is the same as in the UK.
Full fat= Whole milk.
Semi-skimmed=2 percent.
Skimmed=1 percent.
Another comment: butter is churned cream. One churns cream ( beats it with a paddle) causing the milk fat to separate completely from the water in the cream. You can’t churn whole mild because it doesn’t have enough milk fat to separate correctly. Regular butter in the US is white because our cows eat feed (mainly corn) as opposed to grass. The off white color of butter in England comes from the grass the cows are eating. In other words, your butter is yellow because it is natural as opposed to American practice.
If I was at someone's house eating I would eat what's served. If it was close family that might change things.
Butter is whipping heavy cream. If you churn the cream you will get yellow butter.
Half and half is a coffee creamer.We have flavored coffee creamers just for coffee. It's not milk for like cereal! We have whole milk,2%,1%and skim milk
❤ Love ya'll from TEXAS❤🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
We have Whole Milk (full fat) 2% (semi) 1% (semi, but less fat that 2%), Non-fat milk. 1/2 and 1/2 is have half heavy cream and half whole milk and is used as a coffee creamer or to cook with. Also Heavy Whipping Cream used to make whipped cream. Creamer is for coffee, most of the non-dairy cream is flavored.
I laughed OUT LOUD at midnight when Joel talked about his friend who got full of a grape 😂😂 I don't know why but it killed me
Great video you two!xx
Yeah I've lived in the US for 7 years now. I was born and raised in the UK. And I totally agree on the tea struggle here in America. Going out to a cafe and ordering a nice cup of tea is a struggle for sure. It's probably best to do it home and ordering British tea bags from amazon because lipton is ew. Plus I just don't understand why most American households don't have an electric kettle. It's so much faster. Some do but most don't
2 percent is semi skimmed, whole milk is full fat, skim is full skim. Butter is whipped cream not milk and we stopped adding dyes. And here's a hard butter "hack". Pour boiling water into a glass pour it out and up end the warm glass over the cold hard butter for 1 minute. Butter is softened. Or take the hard cold stick of butter and using a cheese grater, grate the butter. The shavings are instantly spreadable.And Lia....I dislike coffee and I am all about Earl Grey so since I know how hard it can be here I prepare. I own an electric Kettle.( yes you can buy them here) and I always have some of my favorite brand of Earl Grey tea bags in my purse. You can always get boiling water.
Coffee-mate is a coffee whitener lactose-free creamer manufactured by Nestlé, available in powdered, liquid and concentrated liquid forms. It was introduced in 1961 by Carnation.
Coffee-mate Original is mostly made up of three ingredients: corn syrup solids, hydrogenated vegetable oil, and sodium caseinate. Sodium caseinate, a form of casein, is a milk derivative; however, this is a required ingredient in non-dairy creamers, which are considered non-dairy due to the lack of lactose. This makes Coffee-Mate non-vegan (but still vegetarian), due to the sodium caseinate being derived from milk. Coffee-mate Original also contains small amounts of dipotassium phosphate, to prevent coagulation; mono- and diglycerides, used as an emulsifier; sodium aluminosilicate, an anticaking agent; artificial flavor; and annatto color.
The more yellow, the more milk fat from the CREAM skimmed off the cow’s milk. Sometimes they add salt, sometimes not. You can take cream and put in a tightly lidded jar and just shake the heck out of it and it will, become butter.