Is French butter different?
The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at 80 percent and include up to 2 percent salt).
Why does butter taste better in France?
Culturing is a process most commonly used in France, which means that the cream from the milk is left to ferment before it is churned. By introducing bacteria to the cream, the sugars are converted to lactic acid, giving it a sourer and ‘buttery’ taste. This culturing is what makes French butter so irresistible.
What is the difference between French butter and Irish butter?
European butter is typically unsalted and cultured, whereas Irish butter is often salted and uncultured. The bright yellow hue is a hallmark of pure Irish butter. The vibrant color is so highly valued that some butter producers mimic it with artificial coloring.
What is so special about French butter?
French butter is indeed higher in fat than American butter – about 82 percent minimum, as opposed to the 80 percent required in the U.S. But in addition to being higher in fat, French butter is also cultured, a process whereby live active cultures are added to the cream before the butter is churned.
Why is French butter white?
Beurre blanc (“white butter” in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which softened whole butter is whisked in off the heat to prevent separation.
What is butter boy French butter?
Wegmans Butter Boy French Butter With Sea Salt
But perhaps the most amazing find in the cheese department is the Wegmans Butter Boy, a hand-churned salted butter made by Rodolphe le Meunierin in France. This is not butter for cooking. This is really fancy treat-yourself butter.
Is Plugra European butter?
Plugra. An 82 percent butterfat European-style butter made in America. Its cows are not antibiotic and hormone free.