• Rob Bos
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        fedilink
        21 year ago

        You ferment the milk before making butter. Very good. You’re basically making it out of yogurt or sour cream.

      • @ABC123itsEASY
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        21 year ago

        Yea essentially the requirements to call a product ‘butter’ are stricter in Europe and American butter can have a higher water content / lower fat content than European butter. Check out this video for more info: https://youtu.be/gBfFpSMvstU