Shocker ! Butters from different regions are actually different but what are the
actual differences between those butters? Let's find out, with What People Also Ask
Hi I am Shao. Welcome to what people also ask. For those who don't know Google has a very cool
feature called people also ask. When you ask something on Google, it triggers an accordion
telling you what people also ask about that query. One thing you might not know is that
it can actually be infinitely expended because whenever you click any question in that section,
it generates more questions based on the questions you just clicked. So here's my plan,
I would like to pick one term or phrase every time and try to read through as much as people also ask
as possible and try to understand..uh.. what is about that entity and what people also ask about
that entity. People also ask is one of my favorite features because some of those questions and
answers really turn your world upside down. It is even more so when you are searching for something
that you think you already know like you have no idea what butter is, you really don't. So today's
keyword is butter, Alright so i have read through about a hundred of PAAs aka people also ask, and
...I just realized a lot of them share a similar theme and one reoccurring theme that I feel worth
addressing is that there's a lot of people asking about why butter from different regions
taste differently look differently and kind of behave differently when you try to use them for
baking. So, let's start with a very interesting PAA asking why is Australian butter so yellow? I
have never been to Australia so I don't even know that Australian butter is yellower but apparently,
that is a thing, that's why people are asking about that on Google right? So let's dig into
it a little bit. The answer to this question was extracted from an article titled Battle
of The Butter published by the Sydney Morning Herald which is a daily newspaper in Sydney,
New South Wales, Australia. This article published in December 13, 2010, and what is interesting is
that this article is actually not talking about how good Australian butter is. It is actually
talking about why European butter tastes better back then. They also talked about how can they
improve their butter production process. However, there is a paragraph here answered the question:
Why is the Australian butter so yellow? pretty well. Here is a paragraph extracted by Google:
Australian dairy cattle graze on grass with high levels of beta-carotene, the compound
that makes carrots orange and butter yellow, many European cattle are housed in barns and fed dry
food contains less beta-carotene. Wow so what we learned here is that based on what the cows eat
the color of the butter made from their milk will differ. Who would thought of that!
and it also opened another can of worms that why European claim they have better butter all
the time. I always think it's just European being pretentious because... come on! Butter is butter!
After I read through those PAAs and articles now I understand it's not just European being
pretentious. It is European being pretentious because they actually have better butter.
I think it's a good time to talk about another two PAAs: Why is American butter so bad? and why does
French butter taste better? Answers of these two questions were extracted from an article
titled The Real Difference between American Butter and European Butter published by travelander.com
an article titled Butter with A Pedigree. Ah, the French published by the New York Times. The first
article is very straightforward, it points out that European butter usually have more butterfat
content and is fermented. European butter is often fermented, given it a tangy,
slightly sour taste. These butters are often richer (more butterfat) making it ideal for
baking things in melts quicker. The second article written by Dorie Greenspan who is a culinary guru
of New York Times elaborate the difference between US butter and French butter, especially the butter
produced by Échiré factory in France. Here are some excerpts from this article: By law, American
butter must contain at least 80 percent butterfat while the minimum for French butter is 82 percent.
2 percentage points may sound measly but since butterfat affects butter's flavor texture and
workability, every little bit counts. Most industrially made American butters are not
cultured and are labeled "sweet cream". Since every butter contains about one to two percent
milk solid this means that Beurre d'Echire... I'm pretty much sure I did not pronounce it right...at
84 percent butter fat is only about 15 percent water compared with about 19 percent in most
American Butter. so we learned two things here: The labels "sweet cream" doesn't mean it's sweet.
As we know that sweet cream butter are not sweet and I can't verbalize how surprising
I was the first time I bite into sweet cream butter and find out, oh damn! It is not sweet!
Sweet cream butter means not fermented. There's a lot of misleading naming convention in dairy isn't
it. Like buttermilk, you think it's like a buttery milk? No, it's very tangy, and it's literally the
"un-butter" part that's separated from the cream during the butter production process.
It's an abomination. Sorry I digressed. Well the second thing we learned here is that...
uh ...European butter, especially French butter, actually has more butterfat. Of course it tastes
better, and also it's fermented. I'm not quite sure it actually enhances its flavor. After I read
through this two articles, I went to Stop&Shop, and for the first time I skipped the generic
Stop&Shop butter and I got an European butter, I remember I got Finlandia. It's from Finland...
not French, but anyway... And as much as I don't want to admit it, it did taste better. So before I
become even more pretentious, let's move on. Well, since we already talked about butter from US,
Europe, and Pacific region, I think it's a good time to talk about butter from Asia.
I want to talk about a butter brand that I have never heard of before I started the "PAA Trip"
-Amul butter. Let's start from the first PAA about Amul butter, Is Amul a butter? It sounds like a
very weird person at the first glance because if something is butter how can you not know it's
butter? If something's not butter how can you not know it's not butter? But apparently there is more
to it than meet the eye so let's dig into that. So the answer to this question was extracted from
amazon's product page selling Amul butter which is very interesting cuz usually Google extract
PAAs from an informational article, this is the first time I found it extracting an answer from
a product page.Here is the product description: Amul is synonymous with butter in India, several
generations of Indian customers have grown up with the taste of Amul butter for six decades, utterly,
bitterly, delicious taste of Amul butter is a must on the breakfast table of almost every Indian
household. So Amul is butter, without a doubt, and it's very famous in India. But why people
even ask that question? Is that actually tastes that different from the butter some people were
used to? The next PAA will answer this question. So here's the next PAA: Why Amul butter is salty?
The answer to this question was extracted from a very interesting article titled How Amul become
utterly, bitterly, delicious, and salty. This article published in 2007 by The Economic Times,
which is an Indian newspaper headquartered in Mumbai, India. According to this very
interesting article, people in India historically have problems storing the butter in a hot climate.
As a result, they usually would heat the butter to boil away the water and precipitate the solid,
making it a kind of purified border called ghee, but then Britishs arrived and the army
felt that its battalion needed butter and set up Military Dairy Farm across India. By 1930, the
company called Polson's had dominated the butter business. However, Polson's monopoly provoked a
local farmer leader Tribhuvandas K. Patel, I'm sorry if I pronounced it wrong, to organize the
cooperatives to compete with it, which would later become Amul. According to this article,
unlike Polson's whose butter was usually made by stale cream, then processed to remove its odours,
Amul only made their butter with fresh cream. Milk to cream, to butter, all on the same day.
However, people in India have become too used to the heavily salted and fermented
butter that Polson's produced, so they found Amul's butter tastes flat and flavorless.
So amul had to come up with a solution and find it in a chemical additives called diacetyl that
give it a required butter taste. They also had to increase salt and add coloring to give their
white buffalo milk butter the yellowish color of cow's milk that people were used to. I used
to wonder where can I get Amul butter. I tried to order it on Amazon but it never delivered. Then I
realized it's always there in the Indian grocery store around my place, and it is actually made
from buffalo milk which is very interesting, and it actually tastes very different. I can't tell
what's the difference, just very different... To be honest, I like Amul's ghee better. It's really
good. Oh did I just mention ghee? I think it's the best time to talk about another PAA: Is butter and
ghee the same? As I mentioned they are not but what exactly ghee is? The answer to this question
was extracted from a very interesting article titled The Difference between Butter and Ghee.
published by The Tasting Table, which is a digital media company focused on food and drink based in
New York. Here is some excerpts from this article: ghee is butter minus the milk solid and water.
During the cooking process milk proteins and water are removed resulting in a butter-like spread made
of almost 100 percent pure butterfat. So is ghee the same as clarified butter, you ask. All ghee is
considered clarified butter but not all clarified butter is considered ghee, since ghee simmers
longer and as a result turns the milk solid brown. O h that explains why ghee tastes so good because
it's like a condensed version of butter, of course it tastes good! Well let's recap. Today we learned
that European butter American butter, pacific butter, and Indian butter are actually different,
and butter and ghee are also different, and the chemical compound that give butter its yellowish
color is called beta-carotene, and the chemical compound that gives the butter its butter taste
is called diacetyl. There's another thing I want to talk about, during my PAA trip
I realized that there is a lot of articles talking about.. um.. different butter from different
regions. One pattern that I realized is that almost all these articles implicitly or explicitly
insinuate that European butter is somewhat better. It's not just publishers from the United States,
the publisher from Australia and publishers from India also insinuate that European butter is
somewhat better. (Does) that make european butter objectively tastier or it's just that European
culture is historically more dominant so we are more prompt to think that their things are just
somewhat better. So here's my question:Can we say certain food is objectively tastier than other?
Or when it comes to tastiness, it's just a matter of preference? Let me know your thoughts, and see
you later. Hi i just want to let you know it's a good time to hit the subscribe button! I know
you're questioning why you should do that, but you know you can't always questioning everything
right! If you are gonna question this right now what are you gonna question next? Your life?
Santa Claus? Climate Change? You know sometimes you just need to have faith, so just do it ,bye!